Peanut Butter Banana Ice Cream

A creamy dairy-free frozen treat of bananas and peanut butter, blended for soft-serve or frozen for firmer scoops.

# What You’ll Need:

→ Fruit

01 - 4 large ripe bananas, peeled and sliced

→ Nut Butter

02 - 1/3 cup creamy peanut butter

→ Sweetener

03 - 2 tablespoons maple syrup (or honey, optional)

→ Flavor Enhancer

04 - 1 teaspoon vanilla extract

# Directions:

01 - Place the sliced bananas on a baking sheet lined with parchment paper. Freeze for at least 2 hours, or until completely solid.

02 - Add frozen banana slices, peanut butter, maple syrup, and vanilla extract to a food processor or high-powered blender.

03 - Blend until smooth and creamy, stopping to scrape down the sides as needed.

04 - For soft-serve texture, serve immediately. For a firmer ice cream, transfer the mixture to a loaf pan, smooth the top, and freeze for an additional 1–2 hours.

05 - Scoop and enjoy!

# Expert Advice:

01 -

This is the dessert you make when your sweet tooth hits but there’s nothing in the freezer—trust me.
You won’t believe how creamy it turns out with just a handful of ingredients—no dairy, no fuss.

02 -

Once I tried skipping the banana freeze step and ended up with a delicious smoothie, not ice cream—don’t rush this part.
Discovering that letting the processor rest a minute keeps the motor safe and the texture ultra-creamy was a revelation.

03 -

Let your bananas thaw for 2–3 minutes before blending if your machine struggles—this makes everything blend smoother.
Always taste before the final freeze; sometimes an extra drizzle of maple syrup or pinch of sea salt turns good to incredible.