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!
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.
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.
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.
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.
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.
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!
- Chocolate Peanut Butter Bars
- Flourless Peanut Butter Blondies
- Peanut Butter Eggs
- No-Bake Peanut Butter Pie
- Healthy Peanut Butter Balls
- Flourless Peanut Butter Cookies
- Vegan Peanut Butter Temptations
- Peanut Butter Overnight Oats
Peanut Butter Banana Ice Cream
Equipment
Ingredients
- 3 frozen bananas (12 ounces)
- 3 Tablespoons all-natural peanut butter (45 grams)
- 1/2 teaspoon vanilla extract (optional)
- pinch of salt (optional)
Instructions
- 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.
- 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.
- 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.
Video
Notes
Nutrition
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.
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Reader Feedback: What’s your favorite ice cream flavor?
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.
So incredibly good!
This looks very easy to make and a great option on occasions that I crave for ice cream.
Fabulous!
Megan-
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!
Daniela
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?
Thanks!
Amy
Yep, that’s true. I wouldn’t consider peanut butter Paleo.
The only thing that makes this recipe better is 2 T. Baking cocoa.
Megan,
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: https://detoxinista.com/about/food-combining/ 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.
Thanks
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?
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
So glad you found me! Hope you enjoy them. 🙂
I do not have a mini food processor but if I doubled the recipe do you think a regular food processor would work?
Would almond butter (or other nut butter) “hide” the banana flavor as well as PB? (I have some picky kids!)
A healthy and tastyone… Thanks
I love this recipe, so natural and flavourful!
This ice cream is a new family favorite! The consistency is very close to the real deal, and the flavor came out just perfect. It went down well with my husband toddlers as well. Detoxinista is my go to for healthy baking, and I’ve been wanting to make this ice cream for a while now. I’m glad I tried it because it comes together so quickly and is absolutely delicious! This will probably be a staple in my freezer from here on out.
This worked beautifully! Needed about a quarter cup almond milk to get a consistency that my food processor would work with. Absolutely delicious!
Just prepared it and licked my fingers after replacing it in the freezer. Tastes super yummy exactly like Sneaker
So yummy! I had to add some water because the bananas were gumming up the food processor. Added cacao powder and it was like a frosty!
This is delicious! I make it for my 2 year old grandson who doesn’t care for protein but he loves bananas and doesn’t seem to notice the peanut butter in this. I really enjoy it too and sometimes add a few graham crackers or animal crackers for some crunch.
I don’t have a food processor . . . Would this work in a nutribulett?
Super yummy!