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Banana and Peanut Butter Ice Cream

Peanut butter and bananas already have a good combination of flavors. But, simply mixing them with chocolate chips, milk, and a tad of salt turns a wonderful dessert into a whole nother level! Oh, did we mention that it’s vegan and gluten-free too?
Course Dessert
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 336kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 336kcal | Carbohydrates: 47g | Protein: 10g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 203mg | Potassium: 638mg | Fiber: 5g | Sugar: 26g | Vitamin A: 101IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 1mg