I sense your eyes rolling as you realize that I’ve created one of those frozen banana ice cream recipes. You know, those “toss a frozen banana in a blender and you get ice cream” recipes that swept the interwebs. It’s too good to be true, like an uber healthy recipes claiming that you could make chocolate cake with just protein powder, bananas, and milk (<—- impossible, by the way). I almost didn’t want the recipe to work just so I can prove everyone wrong.
Well, I’ll be darned!
I’ve made frozen banana ice cream so many times that I was starting to get sick of the flavor. After all, it’s just a banana. A few days ago, I decided to add a bit of fat. Fat’s the solution to all kitchen quandaries, isn’t it? In goes a bit of coconut peanut butter and coconut milk, out comes something that is FREAKIN AWESOME. “Freakin” is totally a legit superlative.
Just look how fluffy this banana ice cream is!
When you’re preparing the bananas for freezing, do yourself a favor. Slice up the banana and freeze it in a Ziploc bag in a single layer. Your blender/food processor will thank you for this.
I used a coconut peanut butter spread for this ice cream because I wanted a bit more coconut flavor in the ice cream. You can substitute it with other nut butters, too! Are you ready for this freakin awesome vegan dessert?!
Banana Peanut Butter Ice Cream
Ingredients
- 2 medium frozen bananas
- 2 TBS coconut peanut butter spread, affiliate link
- 2 TBS coconut milk, I used full-fat coconut milk
- 1 tsp pure vanilla extract
- 1/8 tsp salt
- candied nuts for topping, optional
Instructions
- Blend all the ingredients together in a food processor or a high-power blender until everything turns into a fluffy and creamy texture. If the bananas are sticking to the sides of the food processor or blender, scrape the bananas down with a spatula. You may have to do this several times. If this trick doesn’t work, thin out the ice cream by adding another tablespoon of coconut milk.
Notes
Treats that go well with this ice cream:
4-Ingredient Cinnamon Sugar Crisps
Green Tea Chocolate Chip Cookies
Joanne says
I’ve never tried this frozen banana ice cream, but I’ve had my doubts about it also. Amazed to hear that it actually works! And I love that you peanut butter-ified it!!
Lisa says
You know I had to throw in some peanut butter in this!
Tara | Treble in the Kitchen says
This sounds amazing!! 🙂
Lisa says
Thanks, Tara!
Rebecca @ Strength and Sunshine says
Beautiful, sweet, and healthy! I still have yet to make banana ice cream!
Lisa says
You should definitely try it! It’s quick and delicious!
[email protected] says
Love this classic combination of flavors! Looks de-lish!!
Lisa says
Thanks, Annie!
Ashley | Spoonful of Flavor says
I love using coconut milk in ice cream! Peanut butter banana is one of my favorite combinations. I’ll take a double scoop, please!
Lisa says
I’ll definitely have some waiting for you!
Kelly - A Side of Sweet says
Vegan banana ice cream is the best! I’ve never added peanut butter before, which really has me questioning myself. Peanut butter = amazing. Duh.
Lisa says
I know, I don’t know why it took me so long to add peanut butter!!
[email protected]'s Recipes says
A very creamy and healthy ice cream recipe, Lisa.
Lisa says
Thanks, Angie!
Justine @prettyinpistachio says
I love that blue bowl so pretty!!
Lisa says
Thanks, Justine! Got it at Pier 1 Imports!
Lee Ann Neal says
I just made the banana peanut butter ice cream but used almond butter and 2 tbsp shredded coconut! I was skeptical at first wondering how it was going to come out with a smooth texture!! It came out smooth and delicious!! Very healthy snack!! Thank you Lisa!
Lisa says
Thanks for letting me know how it turned out for you, Lee Ann!! I’m so glad you liked it. I need to try it with some shredded coconut!
Rebecca says
I’ve made banana ice cream before but this sounds like a great version! If I used a combination of coconut oil and peanut butter, would it achieve the same texture as pictured here?
Lisa says
Hi Rebcca,
To be honest, I’ve never tried mixing coconut oil in a frozen dessert before. My instinct is to say that it won’t be the same because coconut oil tends to coagulate/harden once it meets cold temperatures. If you want coconut flavor, and you don’t want to use that coconut peanut butter, just toss some shredded coconut on top!
Kimberly says
This looks really yummy!
Lisa says
Thank you, Kim!!
Sasha Jamison says
I have some over ripened bananas in my fruit bowl side eyeing me. Was going to use them for banana bread but I’m going to make instead. Looks delicious