So I’m loving this warm weather. The birds are singing. The trees are budding and the flowers blooming. The sun is shining. The . . . wait . . . what’s that? Bzzzzzzzz . . . That’s right. The bees and all their flying counterparts have arrived.
There’s no period of pure enjoyment and relaxation between cold and snow and warmth and sun that’s bug free. Nope. The moment it’s nice out, there they all are: inside, outside, flying, crawling, threatening. It’s quite literally the only thing about summer I don’t like.
I know they do a lot of good, and I’m a huge fan of honey (did you know it’s the only food that doesn’t expire?) but I struggle with bugs. Fireflies are cute and dragonflies and butterflies are exempt from my fear, assuming they keep their distance.
It’s bees and other stinging specimens that send me screaming and running in fear at the drop of a hat. I was stung once when I was four or five. The truth is, I probably don’t remember much about it other than what I’ve been told. I was playing in my kiddie pool and bam. Stinger in my finger. My panicked baby-sitter called Mom and Dad who both rushed home from work and applied some crazy home remedy suggested by the doctor to get the stinger out. I don’t remember if it came out or if it was even still in there for the paste to get it out. I just remember being stung.
It was always torture when windows were opened at school and bees would without fail wander into the room. Why don’t schools have screens in their windows? I would lose all focus, watching them fly around the ceiling before swooping down and attacking us. Ah, the good old days. And yesterday when Mom and I walked to get the paper there was the biggest, meanest, ugliest bee I’ve ever seen chillin’ on it. I ran and screamed like a little girl, leaving brave Mom to swat it off. Yuck! Enough about bugs, let’s talk ice cream, another perk of summer.
I made Healthy Peanut Butter Banana Ice Cream. I’ve heard about making banana soft serve for years and have always wanted to try it. I finally got around to it. It is pretty magical how a frozen banana turns into silky smooth ice cream. I added some peanut butter and vanilla to spice it up a bit. I have to admit, it tasted a little more banana-y than I hoped, but it’s still a super creamy, refreshing, and healthy frozen treat perfect for every hot summer day that won’t ruin your diet or bikini season. Plus, you can always add a little more peanut butter to intensify that flavor. Or some honey . . . might as well put those bees to work.
- 2 ripe bananas (a few speckles, not overripe, black ones)
- 1–2 tablespoons creamy peanut butter (I used Skippy Natural)
- 1 teaspoon pure vanilla extract
- Cut bananas into about 1 inch thick chunks. Place on a freezer safe plate in the freezer for 1-2 hours. No longer or they will be way too hard to process.
- Place frozen banana pieces into the bowl of a food processor and process until completely smooth. This takes a few minutes and you may need to scrape down the bowl or break up large chunks.
- Once the banana is creamy, add the peanut butter and vanilla and process until combined. Eat immediately for a soft serve like treat or place in a freezer safe container and freeze until firm or up to 1 day.
- Prep Time: 1 hour