So today’s recipe is kind of AWESOME. I’m so excited about this one guys!
Like the kind of awesome that lets you eat cool creamy peanut butter banana ice cream in less than 3 minutes….For 100 calories per serving. With no dairy. Totally vegan. No added sugar. And tastes AMAZING.
Pretty much kicks butt.
I was kind of embarrassingly inspired by that Yonanas banana ice cream maker… you know what I’m talking about?? I have this problem with informercials…I believe them. Allllll of them. Bought the Abtronic in high school (Ha! I really hope none of you know what that is)… beside the point…but basically became obsessed with the idea that you can make creamy ice cream out of frozen bananas and knew I had to come up my own version.
By blending frozen bananas with a little almond milk you can create a fabulously creamy and smooth ice cream base. From there you can add whatever you want – peanut butter, cocoa, chocolate chips, frozen strawberries. I can never get enough of peanut butter and chocolate so I added a spoonful of smooth peanut butter and topped with mini vegan chocolate chips. Plus, no ice cream maker needed!
I love this as a guilt-free treat at the end of the day, but this can also be a great healthy afternoon snack for kids. Make a big batch and keep it in the freezer… even sprinkle in protein powder for a power snack.
Happy Friday everyone, have great weekends!!
Ingredients :
- 2 large frozen bananas (sliced into thin rounds before frozen)
- 1/4 cup unsweetened vanilla almond milk
- 1/4 teaspoon pure vanilla extract
- 1 1/2 tablespoons creamy peanut butter
- 2 tablespoons mini vegan chocolate chips
How to Make Blender Banana “Ice Cream”
Combine frozen bananas, almond milk, vanilla, and peanut butter in a food processor or blender. Pulse until the mixture is smooth and resembles the consistency of soft serve ice cream. Divide among 4 bowls and sprinkle with chocolate chips. Serve immediately.
Blender Banana “Ice Cream” Tips
Freeze Bananas Properly: Peel bananas before freezing to avoid bitterness from the peel and ensure smooth blending.
Cut Bananas Into Chunks: Slice frozen bananas into smaller pieces before blending to make the process easier on your blender.
Add Peanut Butter Gradually: Start with a tablespoon or two and adjust to taste, balancing richness without overpowering the banana flavor.
Batch Freezing Tip: If making ahead in bulk, press plastic wrap or parchment against the surface of the ice cream before sealing the container to help prevent ice crystals.
Frequently Asked Questions (FAQ)
Can I make this recipe without a blender?
It’s possible but challenging to get a smooth, creamy texture without a blender. A food processor can work as a substitute, but hand-mashing frozen bananas will result in a chunkier texture.
Can I substitute peanut butter with another nut or seed butter?
Yes! Almond butter, cashew butter, or sunflower seed butter work well and can accommodate allergies or preferences.
Can I use other mix-ins besides chocolate chips?
Yes! Nuts, shredded coconut, or dried fruit pieces are great alternatives.
Can I add cocoa powder for a chocolate flavor?
Definitely! Add 1-2 tablespoons of unsweetened cocoa powder during blending for a chocolate peanut butter banana twist.
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Chocolate Chip Peanut Butter Banana Blender “Ice Cream”
Course: Dessert, SnackCuisine: American, Vegan-friendlyDifficulty: Easy3
servings5
minutes250
kcalA quick and creamy frozen treat made by blending frozen bananas with peanut butter and chocolate chips, creating a healthy, no-churn ice cream perfect for a guilt-free dessert or snack.
Ingredients
2 large frozen bananas (sliced into thin rounds before frozen)
1/4 cup unsweetened vanilla almond milk
1/4 teaspoon pure vanilla extract
1 1/2 tablespoons creamy peanut butter
2 tablespoons mini vegan chocolate chips
Directions
- Combine frozen bananas, almond milk, vanilla, and peanut butter in a food processor or blender. Pulse until the mixture is smooth and resembles the consistency of soft serve ice cream. Divide among 4 bowls and sprinkle with chocolate chips. Serve immediately.
Notes
- Bananas: Use ripe bananas that have been peeled and frozen for at least 2-3 hours or overnight for the creamiest texture.
- Chocolate Chips: Mini chocolate chips or dairy-free chips work well for even mixing.
- Sweetness: The natural sweetness of bananas usually suffices, but you can add a little honey, maple syrup, or agave if you prefer it sweeter.
- Storage: Best eaten immediately for the soft-serve texture. If you freeze leftovers, let sit at room temperature for a few minutes before scooping.
