Dreaming of a decadent dessert that’s actually good for you? This Peanut Butter Banana Ice Cream is a creamy, dreamy, naturally sweet treat that’s ready in minutes and bursting with flavor—the perfect guilt-free way to satisfy your cravings on a hot afternoon or after dinner. You seriously won’t believe there’s no dairy or refined sugar in sight!
Why You’ll Love This Recipe
- Minimal Ingredients, Maximum Flavor: With just two or three pantry staples, each bite tastes rich and creamy—like a decadent ice cream parlor treat but with a fraction of the effort.
- Naturally Sweet & Dairy-Free: No refined sugars or heavy cream necessary; frozen bananas and a dollop of peanut butter create a luscious texture and naturally sweet flavor.
- Quick and Kid-Approved: You can whip this up in minutes for an instant dessert that both kids and adults go crazy for—no ice cream maker required!
- Customizable: Whether you drizzle on chocolate or swirl in jam, you can make each bowl of Peanut Butter Banana Ice Cream your own masterpiece.
Ingredients You’ll Need
You’ll love how the magic of this Peanut Butter Banana Ice Cream comes together with just a handful of everyday ingredients. Each one shines, contributing to the creamy texture, mouthwatering taste, and delightful golden hue of this frozen treat.
- Ripe Bananas (about 5 medium, 450g): The riper, the better—these give your ice cream natural sweetness and that dreamy, scoopable texture.
- Peanut Butter (80g / ⅓ cup): Adds richness and a nutty depth; creamy peanut butter blends best, but chunky gives bits of peanut crunch if that’s your style.
- Maple Syrup (1-2 tablespoons, optional): For an extra hint of sweetness—especially delicious if your bananas weren’t super ripe.
Variations
One of the best things about homemade Peanut Butter Banana Ice Cream is how easy it is to tailor to your taste buds or dietary needs. Don’t hesitate to mix and match flavors, toppings, or even swap ingredients based on what you have at home!
- Chocolate Swirl: Fold in a swirl of melted vegan chocolate or a handful of chocolate chips for a classic combination.
- Nutty Crunch: Sprinkle chopped toasted pecans, almonds, or even roasted peanuts for a pop of texture in every bite.
- Berry Burst: Add a handful of frozen raspberries or strawberries to the blender along with the bananas for a fruity twist and pretty pink hue.
- Cookie Crumble: Stir in gluten-free or classic cookie pieces for a playful, dessert-shop vibe.
How to Make Peanut Butter Banana Ice Cream
Step 1: Prep and Freeze Your Bananas
Start by peeling your ripe bananas and slicing them into thick 1-inch coins. Arrange the slices in a single layer in a freezer-safe container—try not to pile them up, so they freeze evenly. Pop them into the freezer for at least an hour, or overnight if you’re planning ahead. If you freeze them overnight, just let the banana pieces thaw for about 20 minutes before you blend; this helps save your blender from too much hard work!
Step 2: Blend It All Together
Transfer the frozen banana coins to a high-speed blender or a powerful food processor. Add your creamy peanut butter and, if you like, a drizzle of maple syrup. Blend until the mixture is irresistibly creamy and lump-free—don’t rush this bit! If your blender struggles, give the bananas a minute or two to soften or use your tamper to gently push everything towards the blades between pulses.
Step 3: Freeze and Scoop
Scoop the luscious banana-peanut butter mixture back into your freezer-safe container. Smooth the top, then let it firm up in the freezer until it can easily be scooped, usually about 30 to 60 minutes. When you’re ready to serve, it’ll be the perfect texture—cool, creamy, and absolutely dreamy!
Pro Tips for Making Peanut Butter Banana Ice Cream
- Banana Ripeness Matters: The sweeter and riper your bananas, the creamier and more flavorful your ice cream—plus, you likely won’t need to add extra sweetener.
- Let It Soften Before Blending: If your frozen bananas are rock hard, let them thaw on the counter for 10–20 minutes before blending to protect your blender and ensure a smoother texture.
- Customize the Consistency: Want it super soft-serve style? Serve right after blending! For classic scoopable ice cream, chill in the freezer for an extra 30–60 minutes.
- Peanut Butter Choices: Natural peanut butter (just peanuts and salt) works wonderfully, but you can experiment with almond, cashew, or even sunflower seed butter for allergy-friendly variations.
How to Serve Peanut Butter Banana Ice Cream
Garnishes
Dress up your Peanut Butter Banana Ice Cream with a drizzle of vegan caramel sauce, a dusting of cinnamon, or a handful of mini chocolate chips. For extra crunch, sprinkle toasted coconut, roasted nuts, or cacao nibs on top—the options are endless and make each bowl feel like a sundae bar adventure!
Side Dishes
This ice cream pairs beautifully with warm brownies, oat cookies, or crispy waffle cones for a dessert that’s both comforting and fun. If you want to keep things lighter, serve alongside a simple fruit salad or sliced fresh berries for a refreshing finish.
Creative Ways to Present
For a show-stopping presentation, try layering scoops of Peanut Butter Banana Ice Cream in parfait glasses with swirls of jam and crunchy granola. Or, mound it atop a crispy cookie, garnish with banana chips, and add a dollop of whipped coconut cream for a homemade “ice cream sandwich.”
Make Ahead and Storage
Storing Leftovers
Place any leftover ice cream in an airtight, freezer-safe container and keep it stored in your freezer. Because this treat has no preservatives or fillers, it will firm up quite a bit, so remember to let it sit at room temperature for 10-15 minutes before scooping next time.
Freezing
Peanut Butter Banana Ice Cream is happiest when stored in the coldest part of your freezer. It can be kept for up to a month (though good luck making it last that long!). For the creamiest texture, press a piece of parchment directly onto the surface before sealing the container to help prevent ice crystals.
Reheating
Since this is a frozen dessert, “reheating” just means letting it sit out to soften. Pull your container from the freezer about 10, or even up to 20 minutes if it’s very solid—this helps restore that perfect, scoopable, creamy texture.
FAQs
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Can I make Peanut Butter Banana Ice Cream without a high-speed blender?
Yes! A food processor works just as well, though you may need to pause and scrape down the sides a few times. If using a standard blender, let the bananas thaw a bit longer to make blending easier, and cut them into smaller pieces.
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Is this recipe suitable for people with peanut allergies?
Absolutely—you can swap the peanut butter for almond butter, cashew butter, or sunflower seed butter if you’re nut- or peanut-free. Just double check the labels to ensure they’re allergy-friendly!
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How can I make my ice cream extra creamy?
Use fully ripe bananas and a generous scoop of creamy peanut butter. For even more richness, add a splash of coconut cream or a spoonful of plant-based yogurt before blending.
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Can I double or triple the recipe for a crowd?
Definitely! Just be sure your blender or food processor is big enough. You might want to blend in batches if making a large quantity, then mix everything together in a large bowl before freezing.
Final Thoughts
If you’ve been searching for the ultimate scoopable treat that’s healthy, easy, and totally satisfying, Peanut Butter Banana Ice Cream is sure to win your heart. Give it a whirl this week—I’m certain you’ll be as hooked on its creamy, melt-in-your-mouth magic as I am!
Print
Peanut Butter Banana Ice Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Blending, Freezing
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this creamy and decadent Peanut Butter Banana Ice Cream, a guilt-free frozen treat that is simple to make and bursting with natural flavors.
Ingredients
Ripe Bananas:
- 450 g ripe bananas (about 5 medium)
Peanut Butter:
- 80 g (1/3 cup) peanut butter
Maple Syrup:
- 1–2 tbsp maple syrup (optional – I didn’t use it)
Instructions
- Prepare Bananas: Chop the bananas into 1-inch slices and freeze until solid, at least 1 hour.
- Blend Ingredients: Blend frozen banana pieces with peanut butter and maple syrup until creamy.
- Freeze Again: Transfer the mixture back to a container and freeze until scoopable.
- Serve: Enjoy your ice cream topped with vegan caramel sauce.
Notes
- For a creamier texture, use ripe bananas with brown spots.
- Experiment with different nut butters for unique flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 14g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
