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scoops of peanut butter banana ice cream in bowl with caramel sauce drizzle
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Peanut Butter Banana Ice Cream

This 2-ingredient peanut butter ice cream recipe is every peanut butter lover's dream come true! It takes just minutes to prep and is dairy-free, gluten-free, naturally sweetened, and can be enjoyed immediately or frozen for later! Best of all, this banana nice cream is packed with creamy peanut butter flavor in a wonderful soft-serve consistency!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Freeze time 1 hour
Total Time 1 hour 10 minutes
Servings 5

Ingredients

  • 450 g ripe bananas (about 5 medium)
  • 80 g (1/3 cup) peanut butter
  • 1-2 tbsp maple syrup (optional - I didn't use it)

Instructions

  • Watch the video in the post for visual instructions.
    Chop the bananas into 1-inch (2.5 cm) large slices and add them to a freezer-safe container. Freeze them until solid, at least 1 hour. If you freeze them overnight, let them thaw for about 20 minutes before using.
  • Add the frozen banana pieces to a high-speed blender together with the peanut butter and maple syrup (if using). Blend until the mixture is super creamy and lump-free. If your blender has problems blending the mixture, simply wait some minutes and try it again. It also helps pushing the ingredients with a tamper into the blades of the blender.
  • Transfer the ice cream back to the freezer-safe container and freeze again until the ice cream can be scooped with an ice cream scoop. Enjoy with vegan caramel sauce!

Notes

  • If you freeze the ice cream overnight it will be quite solid. Simply let it thaw for about 15-25 minutes, then it can be scooped easily.
Nutrition Facts
Peanut Butter Banana Ice Cream
Serving Size
 
100 g
Amount per Serving
Calories
174
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
10
%
Carbohydrates
 
24
g
8
%
Fiber
 
3
g
12
%
Sugar
 
12
g
13
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.