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!
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.