Peanut Butter Banana Ice Cream (Dairy-free & Vegan)


We can’t seem to get enough of peanut-butter-based desserts in our house.

We’ve had a steady stash of flourless peanut butter cookies in our freezer for the last few months, but now that it’s getting warmer outside, a lighter treat seems more appropriate.

Like this ice cream.

With only two ingredients, it’s almost too good to be true. Naturally sweetened and dairy-free, this ice cream can be made ahead of time and stored in the freezer for a quick, frozen treat!

Peanut Butter Banana Ice Cream (Dairy-free & Vegan)
serves 2

Ingredients:

2 frozen bananas
2 Tablespoons organic natural peanut butter

water, if needed to facilitate blending

Directions:

Break the frozen bananas into chunks and toss them into a mini food processor, along with the peanut butter. (I also like to add a pinch of Himalayan sea salt if using unsalted peanut butter.)

Blend until the bananas break down into a soft-serve consistency, adding a tablespoon or two of water to help facilitate blending, if necessary.

The result should be a creamy, uniform ice cream!

Serve immediately for a soft-serve style dessert, or transfer to a sealed container and store in the freezer for a for a firmer, scoop-able ice cream.

It tastes so creamy and decadent, no one will believe how simple it is.

Note: As always, feel free to use any nut butter you’d like instead of peanut butter. Almond, cashew and pecan butter would all be delicious options!

4.86 from 34 votes
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Peanut Butter Banana Ice Cream (Dairy-free & Vegan)
Prep Time
10 mins
Total Time
10 mins
 

With only two ingredients, it's almost too good to be true. Naturally sweetened and dairy-free, this ice cream can be made ahead of time and stored in the freezer for a quick, frozen treat!

Course: Dessert
Servings: 2
Calories: 199 kcal
Author: Detoxinista.com
Ingredients
  • 2 frozen bananas
  • 2 Tablespoons organic natural peanut butter
  • water , if needed to facilitate blending
Instructions
  1. Break the frozen bananas into chunks and toss them into a mini food processor, along with the peanut butter. (I like to add a pinch of Himalayan sea salt if using unsalted peanut butter, too.)
  2. Blend until the bananas break down into a soft-serve consistency, adding a tablespoon or two of water to help facilitate blending, if necessary. The result should be a creamy, uniform ice cream!
  3. Serve immediately for a soft-serve style dessert, or transfer to a sealed container and store in the freezer for a for a firmer, scoop-able ice cream.
Recipe Notes

As always, feel free to use any nut butter you'd like instead of peanut butter. Almond, cashew and pecan butter would all be delicious options! The nut butter makes for a truly creamy, decadent-tasting ice cream that everyone is sure to enjoy!


Hope you enjoy it!

Reader Feedback: Have you ever tried making banana soft serve? What’s your favorite ice cream flavor?

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Comments

Allison

Can I use coconut milk or avocados in place of the bananas? I’m looking for a dessert treat, but can’t have bananas. Thanks!!

Anthony

Just remember nut butters are very, very calorie dense. I like them because they have almost no glycemic load. One version I make is done by blending 4 Ozs of cashew butter, shaking in a dash of stevia leaf extract and a couple tablespoons of cocoa nibs (unsweetened). Add salt. I’ve experimented using non fat yogurt in the mix -the result is pretty amazing after an our or two in the freezer! Also coated the top with a thin Lear of puréed pear. It firms up to a glassed ice and the butter below has a nice cream like texture. It has a very low glycemic load (nearly zero). So for those of us who are diabetic but keep blood sugars at healthy normal levels it’s a great alternative desert that is so naturally sweet that guests can’t believe its healthy. But, as far as weight loss goes it’s still a very high calorie treat (ounce per ounce far more calories than ice cream) but it won’t spike insulin. If you’re a healthy diabetic at a good body weight it’s OK. If you’re into being fit through blood sugar control it also works. But two ounces is going to cost you 300+ calories so work it into your plans if weight loss is still a goal.

ester

so good!so simple!

Jeanne

Do you have a specific nut butter brand that you like? or do you always do your own homemade nut butters for your recipes?

    Megan Gilmore

    I love Artisana, Living Tree Community, and Maranatha brands, but for peanut butter I just make sure to buy an organic brand with no added sugar.

Joe

HI! This is super delicious! We are obsessed! But we have one question: Is there something you can add to this (paleo/vegan/non-dairy, or not!) that helps it remain scoopable after it goes in the freezer. I made a large amount of this and it was hard as a rock after just one night in the freezer. Any insights would be super helpful!

    Gina

    It gets hard as a rock, but I just take it out and leave on the counter until it becomes scoopable. Yum!

Greer

Could you use a ninja if you don’t have a food processor?

Heather

OMG Just made this with my 8 year old nephew, who like his aunt can’t handle dairy. He was so happy to have ice cream that it was all gone before I could grab my camera. He made sure to put some more bananas in the freezer for tomorrow’s batch.

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