Peanut Butter Banana Ice Cream (Dairy-Free)

banana ice cream with chocolate chips on top

Peanut Butter Banana Ice Cream (Dairy-Free)

Course: Dessert

Cuisine: vegan

Keyword: peanut butter banana ice cream

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings:

Calories: 201kcal

Author: Megan Gilmore

Before you trust my opinion on this ice cream recipe, you should know that I'm not the type of person who likes banana-flavored desserts. That's why I'm so impressed by this peanut butter banana ice cream. It's made with NO refined sugar or dairy, yet it tastes like a creamy, decadent ice cream. If you're the type of person who keeps frozen bananas on hand, you can make it in just 5 minutes!

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Equipment

Food Processor

Ingredients

3 frozen bananas (~12 ounces)
3 Tablespoons all-natural peanut butter
½ 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.
Secure the lid and process until the bananas are smooth, stopping to scrape down the sides of the food processor with a spatula, 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 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!

Nutrition