This is the perfect summer treat. Peanut butter banana ice cream served in pizzelle tacos or cups. Although this treat is a little equipment heavy, it is so worth it.
Pizzelles are a light Italian cookie. I’ve tried a vegan and a non vegan recipe. My recommendation is to first try the Stonewall Kitchen mix. I’m not a big fan of mixes, but this will help ease you into Pizzelle making. The next batch try this non vegan recipe. If you’re feeling a little brave, move on to the vegan recipe. Traditional pizzelle batter is thicker, but this vegan recipe is thin, so the cookies will not be as sturdy.
To bake pizzelles, preheat iron for about 10 minutes. Place one spoonful of pizzelle batter in center of iron. Close iron all the way down, until steam comes up and release. Allow to bake for 30 seconds.
Carefully transfer baked pizzelle with fork. To shape, either place around cannoli roller or place in small bowl. Allow to set until hardened.
The ice cream portion requires a Yonanas, but I read someone had success using a blender. The first time I made Yonanas the cream was a little bitter, but this time I perfected the technique. Make sure you freeze really ripe bananas, like black ripe. Just continue to add peeled bananas in your freezer, until you have enough to make a batch.
Once you are ready to make the ice cream, set bananas out for 10 minutes. Then pulse them through the machine. Once all bananas are transformed into ice cream, stir in peanut butter. Place ice cream in pizzelle tacos/cups and garnish with chocolate chips and strawberries. These are super light, but they remind me of Ben & Jerry's decadent Banana Peanut Butter Greek Frozen Yogurt.
Peanut Butter Banana Ice Cream
- 5 very ripe peeled frozen bananas
- 2 tbsp creamy peanut butter, or to taste
- Chocolate Chips
- Sliced Strawberries
Place bananas in Yonanas. Once all bananas are churned, mix in peanut butter.
Spoon in pizzelle tacos/cups and garnish with chocolate chips/strawberries.