Vegan Peanut Butter Banana Ice Cream

August 13, 2015 Recipes, Sweets

Vividly do I remember when I made the “one ingredient ice cream” recipe with only banana. While it was still the raging obsession of pinterest, I tried it out, and I remember my first thought as soon as I took a bite of the ice cream:

“Oh, yeah. I don’t like banana.”

But then, “Maybe if I blended it with peanut butter it would taste better.”

So viola! Now you know the secret inner workings of Kassy’s creative genius.




And blend it with peanut butter I did. It’s still very simple, but it is also very good. In fact, I made a batch for my little sisters and their friends when they spent the night with us a few weeks back, and apparently one friend liked ice cream a LOT more than I prepared for, so in addition to her cone, she ended up eating everyone else’s as well. Thankfully, she reassured me several times that it was “really good” and asked a few times to confirm that it truly “wasn’t real ice cream.”

She is also due a thank you for the restraint she displayed while I took pictures of her ice cream cone before she could eat any:




Thanks, Beth! I love your love for ice cream, kid.


Peanut Butter Banana Nice Cream (Vegan)
Serves 3
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Prep Time
10 min
Total Time
2 hr 30 min
Prep Time
10 min
Total Time
2 hr 30 min
  1. ♥ 3 Bananas, sliced and frozen
  2. ♥ 1/4 Cup Almond milk
  3. ♥ 1/4 Cup nut butter of choice (I love Adam’s peanut butter)
  1. Slice the bananas finely (about 1/4-inch slices). Arrange onto a plate, wrap the plate in cling-wrap, and place it in the freezer for at least two hours.
  2. Remove the plate from your freezer and scrape all of the banana slices off of the plate and into a blender.
  3. Add the almond milk and the peanut butter, and blend until bananas are fully pureed and the texture is thick and creamy, just like ice cream!
  4. Scoop the blend into two waffle cones or bowls, top with anything delicious, and enjoy.
  5. Don’t forget to show me how it looks on Pinterest, Instagram, Twitter, and Facebook 🙂
  1. ♥ You can freeze the ice cream and scoop it later, but it takes a while to unfreeze, and it is definitely better fresh.




Yields: 2.5-3 cups

Serves: 3-4


Calories: 200

Fat: 7.7 g

Saturated Fat: 1.2 g

Trans Fat: 0 g

Polyunsaturated Fat: 2.2 g

Monounsaturated Fat: 3.7 g

Cholesterol: 0 mg

Sodium: 54.3 mg

Potassium: 425 mg

Carbohydrate: 30.3 g

Fiber: 3.9 g

Sugar: 15 g

Protein: 4.5 g

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