Description
This Peanut Butter Banana Ice Cream is a creamy, dairy-free frozen treat made with ripe bananas, peanut butter, almond milk, and a touch of honey. Perfect for a healthy dessert or snack, it combines natural sweetness and rich flavors in a simple, no-cook recipe that only requires blending and freezing.
Ingredients
Scale
Main Ingredients
- 2 ripe bananas
- 1/2 cup peanut butter
- 1 cup almond milk
- 1 tablespoon honey (optional)
Instructions
- Freeze Bananas: Slice the ripe bananas into coins and place them in the freezer for at least 2 hours until they are fully frozen, which helps create a creamy texture in the ice cream.
- Blend Ingredients: Add the frozen banana slices, peanut butter, almond milk, and optional honey to a high-speed blender or food processor. Blend until the mixture is completely smooth and creamy, with no chunks remaining.
- Freeze Mixture: Transfer the blended mixture into a container suitable for freezing. Place it in the freezer and let it set for about 2 hours to firm up, achieving the ideal ice cream consistency.
- Scoop and Serve: Once the mixture is frozen solid, scoop the peanut butter banana ice cream into bowls or cones and serve immediately for a refreshing and satisfying dessert.
Notes
- For creamier ice cream, use a high-powered blender and blend thoroughly.
- Honey is optional and can be omitted for a vegan version, or replaced with maple syrup.
- Store leftovers in an airtight container in the freezer for up to 1 week.
- Let the ice cream sit at room temperature for a few minutes before scooping if it’s too hard.
