Description
A creamy, naturally sweet banana peanut butter ice cream made with frozen bananas, peanut butter, and plant-based milk. This no-churn, dairy-free dessert is smooth, healthy, and easy to blend into a rich frozen treat without an ice cream maker.
Ingredients
- 4 large ripe bananas, peeled, sliced, and frozen
- 3 tablespoons creamy peanut butter
- 2 to 4 tablespoons plant-based milk (almond, oat, or soy)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 to 2 tablespoons maple syrup or honey (optional)
- 2 tablespoons dark chocolate chips or chopped nuts (optional)
Instructions
- Freeze banana slices for at least 4 hours or overnight until solid.
- Add frozen bananas to a blender or food processor and let sit for 2–3 minutes to soften slightly.
- Blend on low speed until crumbly, then continue blending until creamy.
- Add peanut butter, vanilla extract, and salt, then blend until smooth.
- Add plant-based milk one tablespoon at a time until soft-serve texture is reached.
- Taste and add maple syrup or honey if additional sweetness is desired, then blend briefly.
- Fold in chocolate chips or nuts if using.
- Serve immediately as soft-serve or freeze 1–2 hours for a firmer texture.
Notes
- Use very ripe bananas for best sweetness and creaminess.
- Food processor works best for smooth blending.
- Add liquid slowly to avoid making the mixture too runny.
- For vegan version, use maple syrup instead of honey.
- Let frozen ice cream sit 10–15 minutes before scooping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending / Freezing
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
