Description
This easy and creamy Peanut Butter Banana Ice Cream is a healthy, delicious treat you can make in minutes with just a few simple ingredients. Using ripe bananas for natural sweetness and creamy peanut butter for rich flavor, this no-churn recipe blends into a smooth, dairy-free dessert that’s perfect for satisfying ice cream cravings without any guilt. Optional chocolate chips add a delightful crunch and extra chocolatey goodness.
Ingredients
Scale
Ice Cream Base
- 2 ripe bananas (the riper, the sweeter)
- 1/4 cup milk (any kind—dairy or dairy-free)
- 3 tablespoons creamy peanut butter
- 1/2 teaspoon vanilla extract
Optional Mix-ins
- 1/4 cup chocolate chips
Instructions
- Freeze Bananas: Slice the ripe bananas into rounds and place them in the freezer. Freeze for about 2 hours or until the slices are firm but not rock solid.
- Blend Bananas: Transfer the frozen banana slices to a food processor or blender. Blend, scraping down the sides as needed, until the bananas transform into a smooth, creamy consistency resembling soft-serve ice cream.
- Add Flavors: Add the milk, creamy peanut butter, and vanilla extract to the blended bananas. Continue blending until the mixture is uniformly creamy and well combined.
- Incorporate Chocolate Chips: Stir in the chocolate chips gently by hand if using, distributing them evenly through the ice cream base.
- Serve or Freeze: For a soft-serve texture, serve immediately. For firmer scoops, transfer the mixture to a container and freeze for about 1 hour before serving.
Notes
- Use ripe bananas with brown spots for maximum sweetness and creaminess.
- This recipe is versatile—use any type of milk according to your preference or dietary needs.
- For a vegan version, use a plant-based milk and ensure peanut butter does not contain honey.
- Chocolate chips are optional but add a delightful texture and flavor contrast.
- Store leftover ice cream in an airtight container in the freezer; thaw slightly before scooping.
