Vegan crunchy peanut ice cream

Vegan crunchy peanut ice cream made with banana, peanut butter, soya milk and salt: creamy, quick to make and with no refined sugar.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 220 kcal per serving
• Protein: 7 g
• Fat: 9 g
• Carbs: 28 g

Ingredients

• 2 bananas
• 2 tbsp peanut butter
• 1 tbsp peanuts, chopped
• 50 ml soya milk
• 1 pinch of salt

Method

You’ll need: blender · chopping board · knife

1. Use ripe bananas. Peel them, slice them and freeze them until completely solid.
2. Take the frozen banana pieces out of the freezer just before blending. That way they stay cold but are easier to work with.
3. Put the banana, peanut butter, soya milk and salt in a food processor or blender. Blend the mixture in short bursts at first.
4. Scrape the mixture down with a spatula now and then. Keep blending until it is thick and creamy.
5. If the mixture is too firm, add a little more soya milk. If it is too soft, put it in the freezer for a little while.
6. Serve the ice cream straight away in bowls. Top with some chopped peanuts if you like.

Good to know

When you want something cold, creamy and uncomplicated, this ice cream is just right. It tastes full and rounded without being heavy. And it's on the table faster than you'd think.

Swaps

Peanut butter → almond butter (also provides unsaturated fats and vitamin E). Soya milk → unsweetened oat milk (milder flavour, a little fibre). Banana → frozen mango (provides vitamin C, but less creamy). Peanut butter → cashew butter (finer flavour, a slightly softer texture).

Allergens

Contains peanuts and soya, and other tree nuts depending on the swaps you use; for children, serve only in an age-appropriate way and watch out for known peanut allergies; during pregnancy the ingredients are usually not a concern, as long as you tolerate them well.

Dairy-free recipes