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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 says summer more than ice cream? This vegan peanut butter banana ice cream is not only protein-rich, but it has no refined sugar!
Is there dairy-free ice cream?
Yes, there is dairy-free ice cream you can buy in the supermarket. But why buy a pint when you can make your own packed with protein, fiber, vitamins, and minerals! That’s what makes this dairy-free ice cream recipe great!
What is the best non-dairy ice cream?
This Vegan Peanut Butter Banana Ice Cream! With this recipe, you get…
- Fiber and potassium from the bananas.
- Protein and good for you fat from the peanut butter.
- The natural sweetness from coconut nectar and homemade Date Caramel Sauce!
If you don’t like the banana taste in your peanut butter ice cream, you can use sweet potatoes like the Vegan 8’s Vegan Peanut Butter Sweet Potato Ice Cream.
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, & 6)
- 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. Top with additional Date Caramel Sauce and serve. (Photos 7 & 8)
Substitution, Cook, & Storage Tips:
- Omit the coconut nectar and use any of your favorite natural sweeteners, such as maple syrup or agave.
- Kept in an airtight container in the freezer, this ice cream will keep best for 5 days.
- 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!
- 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!
Vegan with Curves Star Ingredient:
Peanut butter! Peanut butter is highly caloric dense having about 200 calories per serving (2 tablespoons) and 5 grams of protein.
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.
Whoever said ice cream couldn’t be good for you? I hope you have a much fun eating this Peanut Butter Banana Ice Cream as I do! Enjoy!
More Frozen Desserts You’ll Love:
Other Peanut Butter Recipes to Try
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Vegan Peanut Butter Banana Ice Cream
Ingredients
- 4 medium bananas, frozen and chopped
- ½ cup peanut butter
- ¼ cup coconut nectar see notes
- 1 teaspoon vanilla extract
- ¼ cup almond milk see notes
- ¼ cup Date Caramel Sauce recipe optional
Instructions
- Chop your bananas and add to a large Ziploc bag. Freeze for about 4 hours (or overnight).
- Once frozen add 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 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. 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
A Tip for All Recipes on Vegan With Curves
To make more or less of any recipe here, click on the serving amount and move the slider up or down. The recipe will automatically adjust the ingredient amounts.- Omit the coconut nectar and use any of your favorite natural sweeteners, such as maple syrup or agave.
- Kept in an airtight container in the freezer, this ice cream will keep best for 5 days.
- 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!
- 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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