If you’re searching for a creamy, dreamy dessert that’s both nourishing and wildly satisfying, look no further than Peanut Butter Banana Ice Cream. This no-churn, plant-based delight transforms just a handful of simple ingredients into a frozen treat that’s as luscious as it is wholesome. The result is a naturally sweet, soft-serve experience with the rich flavor of peanut butter and the nostalgic comfort of banana, perfect for satisfying dessert cravings in mere minutes.
Ingredients You’ll Need
It’s amazing how just a few well-chosen staples can deliver both flavor and satisfaction. Each ingredient here has a starring role, balancing sweetness, creaminess, and just a touch of indulgence in every spoonful of Peanut Butter Banana Ice Cream.
- Ripe Bananas (4, peeled, sliced, and frozen): Bananas act as both the creamy base and natural sweetener for this ice cream, so the riper they are, the better!
- Creamy Peanut Butter (1/4 cup): Adds richness, nuttiness, and brings everything together with that signature silky texture.
- Vanilla Extract (1/2 teaspoon): A splash enhances all the flavors, making your ice cream taste extra special and a bit gourmet.
- Pinch of Salt: Just a little goes a long way to lift the sweetness and highlight the peanut butter.
- Optional Toppings (chopped peanuts, chocolate chips, drizzle of honey): For added crunch, chocolatey decadence, or a hint of floral sweetness—make it your own!
How to Make Peanut Butter Banana Ice Cream
Step 1: Prep and Freeze Your Bananas
Start off by peeling and slicing your bananas into coins about a half inch thick. Spread them out on a baking sheet lined with parchment to keep them from sticking together, then pop them into the freezer until solid—usually at least 2 hours or overnight. Freezing the slices separately keeps your blender happy later on and ensures ultimate creaminess in your finished Peanut Butter Banana Ice Cream.
Step 2: Blend Until Creamy
Once your banana slices are frozen firm, toss them into a food processor or high-powered blender. Blend in short bursts, scraping down the sides as needed, until the mixture looks shockingly like velvety soft-serve. It’ll take a minute for the bananas to break down, but once they do, get ready for pure magic.
Step 3: Add Peanut Butter, Vanilla, and Salt
After your bananas have morphed into a thick, creamy base, add the peanut butter, vanilla extract, and a pinch of salt. Blend again until everything is marvelously smooth and well combined. At this point, Peanut Butter Banana Ice Cream is technically ready—perfect for those who just can’t wait.
Step 4: Serve Soft-Serve or Freeze for Scoops
If you’re a fan of luscious soft-serve, scoop immediately into bowls and dig in! Prefer a firmer ice cream? Transfer the mixture to a freezer-safe container and freeze for 1–2 hours until scoopable. This extra step gives you those classic, rounded scoops of Peanut Butter Banana Ice Cream you’re craving.
How to Serve Peanut Butter Banana Ice Cream
Garnishes
The beauty of Peanut Butter Banana Ice Cream is how customizable every bowl can be. Sprinkled with chopped peanuts, a handful of chocolate chips, or a playful drizzle of honey, each garnish adds flavor and texture—turning a simple dessert into a masterpiece tailored to your taste buds.
Side Dishes
Pair your ice cream with crisp biscotti, a slice of pound cake, or even crunchy granola for breakfast-turned-dessert vibes. If you’re hosting, set out bowls of assorted fresh berries or sliced fruit so everyone can build their own perfect sundae experience.
Creative Ways to Present
Try serving Peanut Butter Banana Ice Cream in waffle cones for a nostalgic twist or dollop it between two cookies for an unforgettable ice cream sandwich. Individual mason jars make for charming single-servings at casual gatherings, while layering it with peanut butter or vegan chocolate sauce creates a parfait that’s almost too pretty to eat.
Make Ahead and Storage
Storing Leftovers
Leftover Peanut Butter Banana Ice Cream should be stored in a tightly sealed, freezer-safe container. To prevent ice crystals and maintain that dreamy texture, smooth a piece of parchment directly onto the surface before sealing the lid. It will keep for up to a week, though it’s best enjoyed fresh for maximum creaminess.
Freezing
If you opt for firm, scoopable ice cream, freeze your finished batch for 1–2 hours. For longer storage, just keep it in the freezer, but expect it to firm up quite a bit. Let it sit on the counter for 10–15 minutes before scooping for the best texture—don’t rush perfection!
Reheating
Technically, there’s no reheating with ice cream, but a little patience pays off when enjoying again. If your ice cream becomes too hard, just leave it out at room temperature until it’s soft enough to scoop easily—it’ll return to that irresistible creamy consistency in no time.
FAQs
Can I use almond butter instead of peanut butter?
Absolutely! Almond butter (or any nut or seed butter) swaps in beautifully and creates a fun new flavor profile. Sunflower seed butter is a great nut-free option for those with allergies.
Is this recipe vegan and gluten-free?
Yes! Peanut Butter Banana Ice Cream is entirely plant-based and naturally gluten-free. Just double-check your peanut butter and toppings to be sure they fit your dietary needs.
How ripe should my bananas be?
The riper, the better. Bananas covered in brown spots are ideal; they bring maximum sweetness and creaminess to your ice cream without the need for added sugar.
Can I add extra flavors?
Definitely. Swirl in a spoonful of cocoa powder, a pinch of cinnamon, or even a bit of instant espresso for a flavor twist. Peanut Butter Banana Ice Cream loves creativity—consider adding mini chocolate chips or a handful of berries too!
What if I don’t have a food processor?
A high-powered blender works well; just pause to scrape down the sides frequently. If your blender struggles, let the bananas thaw for a couple of minutes to soften, making blending easier.
Final Thoughts
I can’t recommend Peanut Butter Banana Ice Cream enough—it’s proof that healthy desserts can be just as decadent and delightful as their traditional counterparts. Give this easy frozen treat a whirl and watch it disappear. Don’t be surprised if it takes a permanent spot in your freezer lineup!
Print
Peanut Butter Banana Ice Cream Recipe
- Total Time: 10 minutes (plus optional freezing)
- Yield: 4 servings 1x
- Diet: Vegan
Description
Indulge in a guilt-free treat with this creamy and delicious Peanut Butter Banana Ice Cream. Made with just a few simple ingredients, this vegan dessert is perfect for satisfying your sweet cravings.
Ingredients
Banana Ice Cream:
- 4 ripe bananas (peeled, sliced, and frozen)
Peanut Butter Mixture:
- 1/4 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- pinch of salt
Optional Toppings:
- chopped peanuts
- chocolate chips
- drizzle of honey
Instructions
- Prepare Banana Ice Cream: Place frozen banana slices in a food processor or blender. Blend until smooth, scraping down sides as needed.
- Add Peanut Butter Mixture: Add peanut butter, vanilla extract, and salt. Blend until creamy and well combined.
- Serve or Freeze: Enjoy as soft-serve or freeze for firmer texture. Serve with optional toppings.
Notes
- Enhance flavor with cinnamon or cocoa powder.
- Use natural sugar-free peanut butter for a healthier option.
- Best served on the same day for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 11g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
