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.
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.
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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!