Peanut Butter Banana Ice Cream
User Reviews
4.9
Peanut Butter Banana Ice Cream
Description
This frozen treat starts by slicing and freezing ripe bananas, which are then processed in a food processor with smooth peanut butter and optional vanilla extract and a pinch of salt. The combination is blended until creamy and smooth, resembling soft-serve ice cream. Adding a little water or almond milk can ease blending but may soften the texture.
The dessert is naturally sweet and creamy, highlighting banana's softness and peanut butter's richness. It requires no added sugars or dairy, making it a straightforward recipe focused on wholesome ingredients.
The ice cream can be served immediately for a soft consistency or transferred to the freezer for firmer scoops after one to two hours. It keeps in the freezer for up to two weeks. To soften hardened ice cream, let it sit briefly at room temperature or stir before serving.
Variations include substituting peanut butter with other nut or seed butters like cashew, almond, or sunflower seed butter to suit different tastes and dietary needs.
Ingredients
- 3 banana 12 ounces, frozen
- 3 Tablespoons peanut butter 45 grams, all-natural
- 1/2 teaspoon vanilla extract (optional)
- salt optional, pinch
Instructions
- Cut the frozen bananas into coins, so they will process faster. Then add them to the bowl of a large food processor fitted with an "S" blade. Add in the peanut butter, vanilla, and salt, too.
- Process until the bananas are smooth, stopping to scrape down the sides of the food processor, as needed. It is ready to serve when it has a soft-serve consistency, which can take 2 to 3 minutes of processing. Add a tablespoon of water or almond milk, if you want to speed the process, but keep in mind that might make your ice cream more runny in texture.
- Serve immediately for a soft-serve style dessert, or transfer to a sealed container and store in the freezer for 1 to 2 hours for a firmer, scoop-able ice cream. Banana ice cream can be stored in an airtight container in the freezer for up to 2 weeks without the flavor being affected, but see the notes in this post about making it scoop-able again.
Notes
- Nutrition information is approximate and depends on banana size.
- You can substitute peanut butter with other nut or seed butters like cashew, almond, or sunflower seed butter.
- Store the ice cream in an airtight container in the freezer for up to two weeks.
- To achieve softer texture after freezing, let sit at room temperature briefly or stir before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Sodium | 75mg | 3% |
| Potassium | 527mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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