Well hey there, hot stuff.
I mean it’s a shame we can’t all look that good, ya know?
I spent way too long peeling hard boiled eggs tonight. DO NOT–repeat, DO NOT use fresh eggs to make hard boiled eggs for avocado egg salad. They take daaaaaaays to peel. Days.
You could always pack your strawberries and frozen pineapple for tomorrow’s work snack while the eggs are boiling. Ya know, multi-task. Or stare at that precious single serving packet of Justin’s maple almond butter and get excited because you know work tomorrow will be ten times better knowing that’s in your lunchbox.
At least they turned out looking beautifully round and perfect.
At least I have lunch for work tomorrow.
And dinner for tonight.
So naturally I wanted dessert after dinner but I was super tired and feeling lazy. I thought, “Okay, what does everyone have in their fridge right now?”
Probably some eggs. Probably some bread. Probably some ketchup. Maybe some mayonnaise.
Yeah, I wasn’t in the mood for an egg sandwich with ketchup and mayo either.
But milk? Bananas? Peanut butter? Jelly? You most definitely all have that sitting around bored in your pantry.
Pb & J Ice Cream
- 1 heaping tbsp peanut butter
- 1 tbsp strawberry jelly
- 1/4 cup milk (I used plain soymilk)
- 1/2 of a sliced frozen banana (or unfrozen if you must)
- 3 ice cubes
- Combine all ingredients in a food proccesor/blender/magic bullet until completely smooth.
- Pour into a dish and freeze for at least an hour, but at least two ideally.
- Scoop into a serving bowl. Drizzle with peanut butter and devour.
I was impatient and took it out after an hour so it was half smoothie and half ice cream. You could also skip the freezing and it this as a peanut butter and jelly smoothie.
If you want to add some crushed dark chocolate pretzels, roasted peanuts, a drizzle of chocolate sauce, another tablespoon of peanut butter, and hey maybe some coconut (toasted?), no one would think it’s weird.