Peanut Butter Banana Ice Cream

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Peanut Butter Banana Ice Cream is the best kind of banana ice cream, if you ask me. The peanut butter makes this ice cream unbelievably creamy, and helps to hide the “banana” flavor, so it feels remarkably like the real thing!

peanut butter banana ice cream scooped in container

Banana ice cream is naturally dairy-free and vegan, and it’s easier to make than coconut milk ice cream. This recipe is also the base for my Peanut Butter Banana Popsicles, if you want to make this in a hand-held ice pop form, instead!

Ingredients You’ll Need

To make peanut butter banana ice cream, you’ll need just 2 simple ingredients: peanut butter and frozen bananas!  I also like to add a splash of vanilla and a pinch of salt, but that’s optional.

frozen bananas and peanut butter on spoon

If you don’t have frozen bananas on hand already, be sure to reference my how to freeze bananas post, for step-by-step photos. Make sure you peel the bananas before your freeze them! (They are very difficult to remove once frozen.)

I use creamy, all-natural peanut butter to keep this ice cream ultra-smooth, but I imagine that chunky peanut butter would also work. You can use homemade peanut butter, if you’d like, too.

How to Make Banana Ice Cream

Once you have frozen bananas on hand, carefully cut them into coins so they will break down faster. Add the coins to a food processor fitted with an “S” blade, along with the peanut butter, vanilla, and salt.

frozen bananas added to food processor with peanut butter

How many frozen bananas will fit in your food processor? I need to use a minimum of 3 large frozen bananas in my 12-cup food processor. If you have a smaller 7-cup food processor, you may only need to use 2  large bananas to get things moving.

Process until the bananas are totally smooth and creamy. It may take up to 2 or 3 minutes of processing, and occasionally scraping down the sides of the machine, to achieve this texture.

peanut butter and bananas processed until smooth

When it’s done, the peanut butter banana ice cream should have the consistency of soft serve ice cream. You can serve this right away, or you can transfer the ice cream to a container to store in the freezer.

If you let the banana ice cream sit in the freezer for 1 to 2 hours, it will become even more firm, and scoop-able. I don’t recommend letting it sit in the freezer for too long, however, or it will freeze too firmly and will be difficult to scoop. See my storage notes below.

banana ice cream ready to serve

How to Store Banana Ice Cream

You can store banana ice cream in an airtight container in the freezer for up to 2 weeks. Keep in mind that it will become very firm, and won’t be easy to scoop out of the container right away.

Let the banana ice cream sit on the counter for 15 to 20 minutes, so it can soften up. Then, use an ice cream scoop that has been dipped in hot water, to help it scoop more easily.

banana ice cream with chocolate chips on top

Alternatively, you can freeze the banana ice cream in smaller “scoops” on a baking sheet (like cookie dough mounds) or in an ice cube tray. When you’re ready to eat it, you can pop the smaller cubes into your food processor and process until it’s creamy and smooth again. Then, it’s ready to serve!

More Peanut Butter Recipes

If you love peanut butter, check out these other recipes, too!

ice cream in a bowl with spoon

banana ice cream with chocolate chips on top
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4.87 from 36 votes

Peanut Butter Banana Ice Cream

Peanut Butter Ice Cream is a healthy dessert made with only 2 simple ingredients! It's naturally sweetened and dairy-free, and tastes decadent enough to satisfy your sweet tooth.
Course Dessert
Cuisine vegan
Keyword peanut butter banana ice cream
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 3
Calories 201kcal



  • Cut the frozen bananas into coins, so they will process faster. Then add them to the bowl of a large food processor fitted with an "S" blade. Add in the peanut butter, vanilla, and salt, too.
    frozen bananas added to food processor with peanut butter
  • Process until the bananas are smooth, stopping to scrape down the sides of the food processor, as needed. It is ready to serve when it has a soft-serve consistency, which can take 2 to 3 minutes of processing. Add a tablespoon of water or almond milk, if you want to speed the process, but keep in mind that might make your ice cream more runny in texture.
    peanut butter and bananas processed until smooth
  • Serve immediately for a soft-serve style dessert, or transfer to a sealed container and store in the freezer for 1 to 2 hours for a firmer, scoop-able ice cream. Banana ice cream can be stored in an airtight container in the freezer for up to 2 weeks without the flavor being affected, but see the notes in this post about making it scoop-able again.
    banana ice cream ready to serve


Nutrition information is for 1 of 3 servings. This is automatically calculated, and is just an estimate, not a guarantee. The size of the bananas you use will affect the nutrition information.
Feel free to use any other nut or seed butter you like instead of peanut butter. Cashew butter, almond butter, or sunflower seed butter will all work!


Calories: 201kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Sodium: 75mg | Potassium: 527mg | Fiber: 4g | Sugar: 16g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg

If you try this Peanut Butter Banana Ice Cream recipe, please leave a comment below and let me know how you like it! And if you make any modifications, I’d love to hear about those, too.

Reader Feedback: What’s your favorite ice cream flavor?

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This sounds great! I make strawberry-banana all the time, but started subbing almond milk instead of dairy. I am reading Natalia’s book, and am still having a little trouble with the food combining because of some inconsistencies like this, and would love if you can clarify. There is a recipe for fruit with cashew cream on it – so what is that combo? She never mentions beans or legumes or peanuts for that matter, but I assume they would be considered starch and not a nut/seed. I searched, and found her saying peanuts should be “avoided at all costs”($%^!?) but no explanation. Just as I was craving a thai salad with peanut dressing, and thinking how virtuously raw and wonderful it would be. Im not sure I can trust a woman who wont let me have peanuts.


I am so exited about this ice cream! But what about food combining? Shouldn’t fruits be eaten on their own? 🙁


    Bananas are an exception to the rule, because they digest slower than most fresh fruits. They are the only fresh fruit that can be combined with nuts, seeds and dried fruits.


      Then, that’s great!!!!:D

Living Outside of the Box

That looks heavenly 🙂 Thanks for the idea!


That might be my favorite recipe of yours! That was so amazing! I will never feel deprived of ice cream again!


I am a baker, a chocolate enthusiast, and a HUGE skeptic when it comes to “healthy frozen treats!” This recipe is just AWESOME. We adults love it, my kids love it, my ice cream addict father was impressed. I’m telling everyone I know. I also added a teaspoon of vanilla extract and a teaspoon of honey (depending on the ripeness of the banana). Bravo!


Mega all your recipe I like is very easy thank


I like homemade almond milk and Grain-free pumpkin bars


Love the peanut butter banana ‘ice cream.’ I added a dash of vanilla and salt. Simply awesome. Thank you so much for sharing your knowledge and recipes.


I make this same thing every morning for breakfast,, but instead of water I add a cup of coconut or hemp milk and a table spoon of cocoa powder along t=with the peanut butter,, amazing!!! You can not use a high powered blender for this recipe it make its too liquified. a cheap blender works best for this.

Jodi Latimer

So incredibly good!

Frugal Expat

This looks very easy to make and a great option on occasions that I crave for ice cream.





This is Delicious! Thanks so much for this recipe. I don’t eat dairy and this ice cream has saved me from an “ice cream-less” life. Yuuhhuu

Love love love your recipes!



Made this a few days ago, it’s awesome!! Such a great post-workout snack for me, I love it!! Thanks Megan 🙂


Just made this, this afternoon for the hubby and myself and it was an absolute hit. I added about 2 tbsp. of chopped pecans (we got decadent) and it was sooo good.

I made this about a month ago, just putting 1tbsp of peanut butter to try to reduce the calories a little instead of the 2 tbsp. that the recipe calls for and it really is so much better with the 2 tbsp.

Awesome treat, thank you for sharing it.


The fitness program I’m apart of doesn’t allow bananas on the diet making many easy ice cream/smoothie recipes a no-go. Any good substitution ideas? I’ve seen avocado used in your shakes. I’m not crazy about avocado but maybe will give it a try…


This was delicious. Thank you for the recipe.


Megan, I just made myself this to make up for my disastrous attempt attempt of your mac&cheese (I used almonds as I had no cashews; big mistake….); and I must say (again) YOU ROCK!!!!!!!!!
Thankyou for another amazing recipe, I lurv your blog 🙂


Thanks for the recipe. I added cocoa to mine and it was delishhhhhhhhhh. So exquisite!!! Do you know hoy many calories per serving it has?


Hi Megan,

I thought I read that peanut butter is not paleo because it’s not an actual nut but rather a legume? Is that true or no?




    Yep, that’s true. I wouldn’t consider peanut butter Paleo.


The only thing that makes this recipe better is 2 T. Baking cocoa.



The other fruits must be combined with protein, right?
I usually eat them with some low fat cheese, or an yogurt. But I thought nuts or seeds were good to eat with fruit.
What do you think about eating banana peanut butter ice cream with a tablesponn of homemade granola?


    Food combining rules can vary, but you can see the general guidelines I follow here: Bananas are the only fresh fruit that will properly combine with nuts, though it can always vary by the individual.


I was wondering, could you use raw almond butter if you have to? This recipe sounds wonderful to use on my challenge. We have to use raw almond butter as part of our meals. We can also have bananas at the same meal. I thought this might be some variety for those who are doing the challenge.


    Definitely! We use almond butter all the time in my home– it tastes great!


This is a phenomenal, simple recipe! However, the banana is a little bit over powering, and depending on what type of peanut butter you’re using, I’d consider doubling it. At least, I much prefer the peanut butter to be the more prominent taste. It is delicious either way, though!


Is it okay then to combine banana with peanut butter if peanut butter is not a nut but a legume?
Sorry. I just got confused after reading all of the comments! Thanks for your recipes!


    That’s definitely a gray area with food combining! I consider anything with peanut butter to be a “special treat” so as long as you’re not eating it on a daily basis, I think most people can get away with combining it with bananas without much issue.


Megan I absolutely love your site, I refer to it for so many things, you really are inspirational- thank you!!! In regards to food combining, I noticed you said bananas are the only fruit that can be combined, but is it okay to have banana ice cream at night for dessert after dinner considering fruit is best eaten in the morning or on an empty stomach?


    I would only have banana ice cream for dessert if it properly combined with my dinner. It digests well after a raw meal, like a salad topped with avocado OR a salad smothered in a tahini dressing. (For the avocado dinner, you’d have to omit any nut butter from the banana ice cream). Hope that helps!


Do you think this would be good with almond butter ?
This looks so good
Thank you for all you do


    Yes, it’s wonderful with almond butter!


Is it ok to refreeze those bananas??


it’s yummy… can i try it with other fruits
iam an indian but i love foods


Tried this!
I cut the bananas in small pieces before putting them into the freezer. However, the mixture with peanut butter still nedeed some liquid, so I added some milk!
Topped it with chupped dark Rittersport, mmh


I am allergic to banana’s but, my mouth is watering to all the sweet and frozen recipes. I am very, very, very new to all of this and am wondering if there anything I am able to substitute for the banana’s. I am also wondering if someone would explain the flour thing to me. I don’t understand all the different flours and why/how my body benefits from them. Thank you all so much I am learning mega amounts from Megan and all the comments and posts. Smiles, Christine


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!!


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.


so good!so simple!


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.


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!


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


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


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.


I’ve just discovered your blog and went through the 25 pages of vegan recipes. Thank you for this, I can’t wait to try all the ones I saved! Have a wonderful day <3

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