In honor of summertime heat and jogging with doggies, Art Skoop had some local pup over to help make this delicious recipe (thanks to DogTipper.com)
3-4 ripe bananas
32 ounces plain yogurt (I used lowfat)
1 cup peanut butter (organic if you have it)
The ice cream just takes no time to make. Toss the bananas, peanut butter, and yogurt into a blender and blend until it’s mixed. We like to cut the bananas into chunks and freeze them before adding them to the blender. It make the mix more like ice cream. But it does make the doggies more prone to brain freezes, so serve sparingly.
In the original recipe they pour the liquid mixture into an ice tray.
You’ll need about five or six ice trays for this amount. (If you don’t have that many available, just pour some of the mixture into a plastic zippered bag and toss it in the freezer to break up when you’re ready to serve.)
Pop the trays in the freezer and in a few hours your doggie ice cream is ready to serve!