I L-O-V-E my Keurig. It’s the one Kitchen Appliance that I simply could not live without. It’s what I would take with me to a deserted island and what I almost packed for our vacation [and what I’ll totally pack next time because I missed it that much]. But just in case you thought Keurig’s were only good for a hot cup of coffee – think again! Today I’m sharing two fabulous ways that you can enjoy your Keurig in the hot, Summer months – with a delicious guilt-free Mocha Peanut Butter Frozen Banana Ice Cream recipe AND the fact that you’re always only 30 seconds away from sipping a cool, refreshing Raspberry Sweet Iced Tea!
One reason that I love my Keurig so much is that I can make anyone in the family a drink that they want – hubby likes De-Caf in the afternoons, the girls enjoy a cool glass of Lemonade [yep, Lemonade from the Keurig!], and I do enjoy my Sweet Tea! I love being able to pop in a Brew Over Ice Snapple K-Cup and being only 30 seconds away from enjoying an Iced Tea in the afternoon!
Although some coffee makers may not see as much action in the hot Summer months, ours does because of the great K-Cups that are intended to Brew Over Ice.
I was so excited to see the Raspberry flavored Iced Tea from Snapple. It’s one of my favorite flavorings for Tea and I’m used to enjoying it at a local cafe so when I realized I could have my own cup whenever I wanted, well, I was golden!
When you’re ready to enjoy that crisp, cool glass of Iced Tea, you simply  Put in a Brew Over Ice K-Cup;  Fill a plastic [never, ever use a glass cup to brew over ice] tumbler with ice; and  Choose the 60z or 8oz cup size for the best brewing taste! You don’t have to worry about your ice watering down the tea, the Brew Over Ice K-Cups are specially formulated for brewing over ice.
Of course, I decided to pour my Snapple Raspberry Sweet Iced Tea over fruit infused Ice Cubes and enjoyed drinking it out of a mason jar – like any Southern Belle normally does!
As if a glass of delicious Iced Tea wasn’t enough – I had to take my Keurig addiction one step further and use the Brew Over Ice Coffee in a fun, new recipe for our family.
As some of you may know, Sophia was diagnosed with a dairy allergy this January, so I’m constantly looking for alternatives that are safe for her and when I started seeing Frozen Banana Ice Cream recipes floating around Pinterest – I knew I had to try one! Rob absolutely did not believe that frozen bananas could make ice cream – not until he tried it himself and now he’s a BIG fan and I bet your family will be too!
You can make Frozen Banana Ice Cream as simple or complex as you want – trying different ingredients and flavors.
I’m a huge sucker for Coffee-flavored Ice Cream and since the Brew Over Ice French Vanilla Iced Coffee already had a bit of sweetener and flavoring in it, I thought it would be the perfect addition to some cocoa powder and peanut butter!
There are definitely 2 not-so-secret ingredients to this guilt-free Ice Cream – frozen banana chunks and Brew Over Ice Coffee [once again, brewed in a plastic tumbler – not glass]! Once your bananas medallions have been sliced, place them in the freezer for about 3 hours and then pulse until they’re smooth and creamy in your Food Processor or high-powered blender. I promise – they WILL become the texture of ice cream – it’s AMAZING.
- 3 Bananas
- 2 tbsp Peanut Butter
- 1 tbsp Cocoa Powder
- 2 tbsp Brew Over Ice French Vanilla Coffee
- Slice your bananas in to small medallions and freeze for about 3 hours.
- Once frozen, place bananas into food processor or blender and pulse until the texture is smooth and creamy [just like ice cream].
- Add in Peanut Butter, Cocoa Powder, and Brew Over Ice Coffee and pulse a few more times to blend.
- If you like smooth, soft, and creamy ice cream - it will be the perfect texture for you! If you like your ice cream a little more stiff, return to the freezer for about 30 minutes... then enjoy this guilt-free delicious frozen treat!
The possibilities really are endless with the varieties of Brew Over Ice K-Cups available!