Peanut Butter Banana Ice Cream (Printable Version)

Creamy dairy-free banana and peanut butter frozen treat made with four simple ingredients and a blender.

# What You'll Need:

→ Fruit

01 - 4 large ripe bananas, peeled and sliced

→ Nut butter

02 - 1/3 cup creamy peanut butter

→ Sweetener

03 - 2 tablespoons maple syrup (optional)

→ Flavoring

04 - 1 teaspoon vanilla extract

# Directions:

01 - Arrange the sliced bananas in a single layer on a parchment-lined baking sheet and transfer to the freezer. Freeze until completely solid, at least 2 hours.
02 - Place the frozen banana slices, peanut butter, maple syrup and vanilla into a food processor or high-powered blender.
03 - Process on high, pausing to scrape down the bowl or jar as needed, until the mixture becomes smooth and creamy with no large banana pieces remaining.
04 - For a soft-serve texture, serve the mixture immediately straight from the processor while still pliable.
05 - For scoopable ice cream, transfer the purée to a loaf pan or freezer-safe container, smooth the surface, cover and freeze until firm, about 1–2 hours.
06 - Scoop into bowls or cones. If desired, fold in chocolate chips or chopped nuts before the final freeze or garnish with fresh fruit or a drizzle of melted chocolate.

# Expert Suggestions:

01 -
  • It’s a secret weapon for crushing sugar cravings without turning on the oven or fussing with egg yolks and churners.
  • The bananas and peanut butter do all the creamy heavy-lifting, so you get an indulgent dessert with real ingredients you likely already have.
02 -
  • Skimp on the freezing time and you’ll end up with banana mush instead of dreamy ice cream—patience pays here.
  • Scraping the sides of the processor more often than seems necessary is the real trick to that ultra-smooth, dreamy texture.
03 -
  • Use super-ripe bananas for the best flavor and texture—brown spots are your friend.
  • Stir in chopped nuts or chocolate right before the final freeze for extra crunch and fun surprises in every bite.
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