This Banana and Peanut Butter Ice Cream Recipe is one dessert that will remind you of the warm feelings of home and childhood.
Bananas and peanut butter are considered to be comfort foods. But, they are also a match made in heaven. Growing up, you must have had this many times, as it was just so easy to fix up.
With this recipe, we make it extra homey with maple syrup. We add a little crunch from our all-time favorite chocolate chips. Oh yes! Now, it seems like we are talking about pancakes and their common accompaniments, but we’re still talking about ice cream (or nice cream, anyway, they’re almost the same, but you know, the latter is way better and healthier!) This dessert is absolutely smooth and creamy.
When the banana you’ve bought is turning into a darker brown color, don’t fret! Perhaps, it simply indicates that it’s time to make this recipe. Those are the kind that’s perfect for dessert-making because they are sweeter and softer.
Amazingly, ripe and overripe bananas are heaven-sent of the whole-food and plant-based cooking. Not only that they are beneficial to our bodies, but they also satisfy our craving for sweetness with natural, good sugars.
Get all that goodness in a breeze because this recipe takes only 10 minutes of your precious time to make. Enjoy!
Banana and Peanut Butter Ice Cream
- 4 medium bananas peeled, sliced, and frozen
- ¼ cup unsweetened almond milk
- ½ cup unsweetened peanut butter creamy or crunchy
- pinch of sea salt
- 1 teaspoon maple syrup or coconut sugar or to taste
- ¼ cup dairy-free mini chocolate chips
- Combine frozen banana slices and milk in a food processor and pulse until smooth, occasionally stopping to scrape down the sides using a rubber spatula. Be careful not to over blend the mixture.
- Add peanut butter, salt, and preferred sweetener to taste. Pulse once more to combine and stir in chocolate chips using a spatula.
- Transfer to a bowl or cup and serve immediately for a softer consistency. Otherwise, for a firmer consistency, transfer to an airtight container and freeze for at least 2 hours.
- Feel free to replace almond milk with an equal amount of soy or coconut milk. Once this nice cream is frozen solid, you may thaw it at room temperature for about half an hour before eating.
Did you make this recipe? Share with us your experience in the comments section below. We’d love to hear from you!