Peanut Butter Banana Ice Cream (Printable)

Creamy vegan frozen treat of peanut butter and bananas, blended for a quick, naturally sweet dessert.

# What You'll Need:

→ Fruit

01 - 4 large ripe bananas, peeled and sliced

→ Nut Butter

02 - 1/3 cup creamy peanut butter

→ Sweetener

03 - 2 tablespoons maple syrup (or honey, optional)

→ Flavor Enhancer

04 - 1 teaspoon vanilla extract

# How-To Steps:

01 - Place the sliced bananas on a baking sheet lined with parchment paper. Freeze for at least 2 hours, or until completely solid.
02 - Add frozen banana slices, peanut butter, maple syrup, and vanilla extract to a food processor or high-powered blender.
03 - Blend until smooth and creamy, stopping to scrape down the sides as needed.
04 - For soft-serve texture, serve immediately. For a firmer ice cream, transfer the mixture to a loaf pan, smooth the top, and freeze for an additional 1–2 hours.
05 - Scoop and enjoy!

# Expert Advice:

01 -
  • It transforms overly ripe bananas into a treat so creamy, nobody guesses it's dairy-free.
  • Cleanup is minimal, so you actually look forward to making it again tomorrow.
02 -
  • Under-ripe bananas leave the ice cream oddly icy and bland—fully spotted ones are essential.
  • Cleaning the processor as soon as you finish prevents any sticky peanut butter residue from cementing itself forever.
03 -
  • If you double the recipe, blend in batches for smoothest results.
  • A pinch of sea salt on top just before serving wakes everything up.
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