CREAMY PEANUT BUTTER BANANA ICE CREAM
Creamy Peanut Butter Banana Ice Cream is a simple and plant-based frozen dessert that transforms a humble frozen banana into a decadent and velvety treat. This ice cream is made with the addition of peanut butter, almond milk and optional flavour boosters like vanilla and cinnamon. This five-ingredient recipe delivers indulgent flavour and a texture reminiscent of traditional soft-serve, without the dairy or refined sugar. It’s the ultimate solution for guilt-free and sweet cravings, ready in minutes using a food processor. It is perfect for hot days or late-night dessert emergencies and it’s also packed with fibre, potassium and healthy fats. This single-serve treat is ideal for anyone looking to enjoy a cleaner and whole-food alternative to traditional ice cream. This banana ice cream is smooth, naturally sweet and deeply satisfying. In one bite, you’ll understand why Creamy Peanut Butter Banana Ice Cream is a favourite among plant-based dessert lovers.
RECIPE CATEGORY
Desserts
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
No-Cook
OCCASION/HOLIDAY
Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Dairy-Free, Quick & Easy, Healthy, Raw, Low/No Sugar, Wheat / Gluten-Free
DISH TYPE
Ice Cream / Frozen Desserts
INGREDIENTS
There are the following ingredients for Creamy Peanut Butter Banana Ice Cream:
- 100 grams | 3.53 ounces | 1 frozen banana
- 16 grams | 0.56 ounces | 1 tablespoon peanut butter
- 15 millilitres | 0.51 fluid ounces | 1 tablespoon almond milk
- 2 millilitres | 0.07 fluid ounces | ½ teaspoon vanilla extract (optional)
- 1 gram | 0.04 ounces | ¼ teaspoon ground cinnamon (optional)
- 5 grams | 0.18 ounces | 1 teaspoon cacao nibs or crushed peanuts (optional topping)
FULL NUTRITIONAL INFORMATION
- Calories: 185 kilocalories
- Protein: 4.8 grams
- Fat: 8.6 grams
- Saturated Fat: 1.6 grams
- Carbohydrate: 25.3 grams
- Sugars: 13.2 grams
- Fibre: 4.3 grams
- Sodium: 45 milligrams
PREPARATION
These steps are followed for the preparation of Creamy Peanut Butter Banana Ice Cream:
- Prepare The Banana: Slice your frozen banana into small chunks for easier blending.
- Blend Until Smooth: Add banana chunks, peanut butter, almond milk and (if using) vanilla and cinnamon to a blender or food processor.
- Pause To Scrape: Blend on high and pause to scrape down the sides as needed, until it becomes creamy.
- Adjust Texture: Add a splash more almond milk if needed for a smoother consistency.
- Serve Immediately: Scoop into a chilled bowl. Top with cacao nibs or crushed peanuts (optional) and enjoy right away for the best texture.
PREPARATION TIME
5 Minutes
COOKING TIME
0 Minutes
TIPS
Here are some helpful tips for Creamy Peanut Butter Banana Ice Cream:
- Use Ripe Bananas: Riper bananas yield sweeter and creamier ice cream.
- Slice Before Freezing: Sliced banana freezes faster and blends easier.
- Chill Your Bowl: For firmer texture, freeze your serving bowl beforehand.
- Add Slowly: Pour almond milk in gradually to control the consistency.
- Boost Flavour: Vanilla and cinnamon add warmth and depth.
- Top With Crunch: Sprinkle cacao nibs or crushed peanuts for texture.
VARIATIONS
- Chocolate Swirl: Blend in cocoa powder or drizzle with melted dark vegan chocolate.
- Berry Boost: Add frozen berries for a fruity twist.
- Protein Kick: Stir in a scoop of vegan protein powder.
- Nut-Free Option: Use sunflower seed butter instead of peanut butter.
- Spiced Flavour: Try chai spices or a pinch of nutmeg for a cosy variation.
PREPPING AND STORAGE
- Refrigeration: Best enjoyed immediately because refrigeration softens the texture too much.
- Freezing: Store leftovers in an airtight container in the freezer for up to 2 days. Let it soften slightly before serving.
- Make-Ahead: Pre-slice and freeze bananas in batches for ready-to-blend convenience.
- Batch Tip: Double the recipe and portion into small freezer-safe tubs for grab-and-go servings.
