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Peanut Butter Banana Ice Cream is a simple, dairy-free, homemade dessert with just six ingredients that can be made without an ice cream maker.
What Makes this Ice Cream Healthy?
- It’s dairy-free! Dairy creates excess mucus plus it’s a cruel industry. With this ice cream (or as vegans like to say “nice cream”) you don’t have to worry about that!
- You get fiber and potassium from the bananas.
- You get protein and healthy fat from the peanut butter.
- You can control the sugar. This ice cream is sweetened with bananas and coconut nectar and you get to control the amount!
How to Make Peanut Butter Banana Ice Cream?
*Please read detailed and printable recipe card below for full ingredients and instructions.
Make Your Vegan Ice Cream
- Add all your frozen bananas to a food processor and blend until bananas are crumbly. Then add peanut butter and other remaining ingredients and blend till smooth. (Photos 1, 2, & 3)
- Pour your ice cream into a pan. If you are using the Date Caramel Sauce, add on top of your ice cream and swirl it into your mixture. (Photos 4 & 5)
- If you prefer a soft-serve ice cream you can serve it as is. Or you can transfer to a glass dish, cover and freeze for a few hours to firm up. (Photos 6)
Substitution, Cook, & Storage Tips:
- The Date Caramel Sauce added to this ice is optional. However, it does add an extra boost of sweetness to this vegan ice cream so I highly recommend adding it!
- You can replace almond milk with an equal amount of coconut milk or cashew milk. You won’t get as much protein, but the flavor will be divine!
- Kept in an airtight container in the freezer. This ice cream will keep the best for 5 days.
HOW DOES THIS RECIPE HELP WITH VEGAN WEIGHT GAIN?
This ice cream has 10 grams of protein per serving! Sometimes I like to eat this after a workout instead of protein shake.
Just add some protein powder or sprinkle some additional whole hemp seeds and it becomes a fun way to get your macros!
HOW DOES THIS RECIPE HELP WITH VEGAN WEIGHT LOSS?
To make this more weight loss (waste/weight release friendly) you could:
- Omit the coconut nectar with stevia.
- Lower the portion serving.
- Replace Almond Milk with water.
More Vegan Ice Cream Recipes You’ll Love:
Other Peanut Butter Recipes
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Healthy Peanut Butter Banana Ice Cream
Ingredients
- 4 medium bananas, frozen and chopped
- ½ cup peanut butter
- ¼ cup coconut nectar note 1
- 1 teaspoon vanilla extract
- ¼ cup almond milk note 2
- ¼ cup Date Caramel Sauce recipe note 3
Equipment
Instructions
- Chop your bananas and add to a large Ziploc bag. Freeze for about 4 hours (or overnight).
- Once frozen, add bananas to an 8 cup food processor and blend until it is crumbly.
- Add your peanut butter, coconut nectar, vanilla extract, and almond milk to your food processor.
- Blend until smooth. Your mixture should be thick and "churn like" mimicking a soft server ice cream. Taste and adjust flavors to your liking.
- Grab an 8-inch loaf pan lined with parchment paper and add your ice cream to the pan smoothing it out evenly.
- OPTIONAL: Grab your Date Caramel Sauce or additional peanut butter and swirl it into your ice cream.
- You can either serve this as-is for soft-serve ice cream or cover it with additional parchment paper and freeze for a minimum of 4 hours to firm up.
- Once it's firmed up, slightly thaw for 2 to 5 minutes before serving (the fruit will crystallize so it's important to let it thaw before serving). Add some additional Date Caramel Sauce or any other of your favorite toppings
- Keep ice cream stored in freezer for up to 5 days.
Video
Notes
- COCONUT NECTAR: Omit the coconut nectar and use any of your favorite natural sweeteners, such as maple syrup or agave.
- PLANT BASED MILK: You can replace almond milk it with an equal amount of coconut milk or cashew milk. You won’t get as much protein, but the flavor will be divine!
- OPTIONAL. The Date Caramel Sauce added to this ice is optional. However, it does add an extra boost of sweetness to this vegan ice cream so I highly recommend adding it!
Nutrition
Update Notes: This post was originally published on June 16, 2018, but was republished with new photos, step by step instructions, tips, and a video on July 30, 2019.
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