Vegan peanut butter banana ice cream

Vegan peanut butter banana ice cream: a creamy nice cream recipe with banana, peanut butter, almond milk and cacao nibs.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 300 kcal per serving
• Protein: 8 g
• Fat: 14 g
• Carbs: 40 g

Ingredients

• 2 bananas
• 2 tbsp peanut butter
• 50 ml almond milk
• 1 tbsp cacao nibs

Method

You’ll need: high-speed blender · mini chopper · chopping board · knife

1. Peel the bananas, slice them and freeze until solid.
2. Put the frozen banana in a powerful blender or food processor and blitz briefly.
3. Add the peanut butter and almond milk and blend until creamy. If needed, scrape the mixture down from the sides in between.
4. Keep blending until the mixture is smooth and as thick as soft-serve.
5. Taste and, if needed, blend briefly once more so the ice cream is even.
6. Divide the ice cream between small bowls and serve with the cacao nibs.

Good to know

When you want something cold, creamy and uncomplicated, this ice cream is just right. It tastes like dessert but is pleasantly simple. And it's on the table in a few minutes once the banana is frozen.

Swaps

Peanut butter → almond butter (more vitamin E) | almond milk → unsweetened oat milk (a little more fibre, depending on the product; contains gluten unless certified gluten-free) | cacao nibs → chopped walnuts (more omega-3 fatty acids) | banana → frozen mango (more vitamin C)

Allergens

Contains peanuts, and tree nuts from the almond milk. Suits children well if the cacao nibs are fine enough; in pregnancy it's generally fine as long as all the ingredients are fresh. Contains: tree nuts.

Dairy-free recipes