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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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© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
Jaclyn Anne
My family loves peanut butter and loves bananas, so this ice cream recipe is like a match made in heaven! Love it!
Sherri @ WatchLearnEat
LOVE the combination of peanut butter and bananas! Used to eat that sandwich every day LOL. This looks amazing and I love the use of natural sweetener since I gave up refined sugar. Have got to try this! 🙂
Tara @ Unsophisticook
I've been playing around with removing dairy from my diet. Love this cold and creamy treat!
Julia
I have all the ingredients on hand so will be trying this soon!
Claudia Lamascolo
what a great smoothie I love these two flavors and I know its perfect for me being on the go so much. I am going to get everything today and try this!