I scream, you scream, we all scream for (peanut butter) ICE CREAM!
I grew up loving ice cream and had an ice cream cake for every birthday, but since I’ve cut out dairy products, I’ve had to come up with other options.
With the weather getting warmer (finally!) and summer on its way, I wanted to share this recipe to give you a healthier option for ice cream! You can make it in the best ice cream maker you have, or use the method I have planned out below!
Today’s recipe for peanut butter banana ice cream is incredibly simple, kid–friendly, and deliciously dairy–free.
It turns out JUST LIKE soft serve ice cream in texture and consistency, so I know it will become one of your new favorites!
Even the ingredients are simple. In fact, you probably already have all of them on hand! Not only that, but this is a GREAT way to use up bananas that have seen better days rather than throwing them away š Just peel and then freeze them so you’re always prepared to make banana ice cream!
Ingredients
- 2 ripe bananas, peeled, frozenm and cut into 1/2″ discs
- 2-3 tablespoons natural peanut butter
- 1/2 teaspoon vanilla extract
- pinch of sea salt
- Optional: 1/4 avocado for extra creaminess
Chocolate Peanut Butter variation: Add 1-2 tablespoons cacao powder (to make peanut butter chocolate ice cream!)
Directions
Step 1: Frozen banana discs and peanut butter ready to go!
Step 2: Put the frozen bananas in the food processor (we used a mini one)
This is the big food processor we use and this is the mini one. You can make the banana ice cream in either one. We bought our mini one at Home Goods for about $28!
Step 3: Grind the bananas until they resemble this gravel-like consistency
Step 4: Keep pulsing until the bananas resemble this consistency and then add in the peanut butter, vanilla extract and salt. If making chocolate peanut butter ice cream, add the cacao powder at this point, too.
Tada! Peanut butter banana ice cream!