A clever no-churn hack for the famous banana 'nice cream' that requires no blender. By adding Greek yogurt, we transform a carb-heavy snack into a protein-rich creamy treat that tastes like dessert. 21g protein per bowl.

Per serving
Peel the ripe bananas and place them in a bowl. Using a fork, mash them thoroughly until completely smooth and liquid-like (no lumps allowed).
Add the Greek yogurt and peanut butter to the mashed bananas. Whisk vigorously with the fork until fully combined and uniform.
Place the bowl in the freezer for 90 minutes. Stir the mixture halfway through (at 45 mins) to break up ice crystals.
Remove from freezer when it reaches a soft-serve consistency. Scoop into a clean bowl and serve immediately.
The browner the bananas, the sweeter your ice cream will be without any added sugar.
Best eaten fresh. If frozen solid, let sit on counter for 15 minutes to soften before eating.