Banana Peanut Butter Ice Cream (Nice Cream)
This Banana Peanut Butter Nice Cream is a dairy-free, refined sugar-free frozen treat made with just a handful of wholesome ingredients and a blender. It's so smooth and creamy that even skeptics won't believe it's not the real thing.
Servings: 3 servings
Equipment
- 1 Blender
- 1 freezer safe pan I used a old loaf pan I got from Aldi
Ingredients
- 3 ripe bananas cut into coins and frozen
- ¼ cup natural peanut butter
- 1 tsp vanilla
- pinch of salt
- 2 tsp syrup if needed
Instructions
- Place your ice cream container in the freezer while you prepare your ice cream.
- Peel and slice ripe bananas into coins. The riper the banana, the sweeter the ice cream! I like my bananas to have some brown spots on them. Seal your banana coins in a freezer-safe bag and freeze your bananas until frozen, about 4 hours.
- Once frozen, add bananas, peanut butter, vanilla, and salt to a blender (or a food processor) and blend until everything is smooth and creamy. If it’s not blending super easily, try giving the mixture a stir (make sure your blender is OFF first) or letting the contents warm up on the counter for around 10 minutes.
- Once creamy, give it a taste to see if it needs more sweetness. If so, I recommend adding up to 2 teaspoons of maple syrup.
- Give it a final mix and transfer your mixture to the frozen ice cream container.
- Freeze overnight or for 6-8 hours. Enjoy with your favorite toppings!
Notes
- The riper the banana, the sweeter and creamier your nice cream will be.
- Peel and slice bananas into coins before freezing. Do not freeze them whole with the peel on.
- Use natural salted peanut butter for the best flavor and texture.
- If your blender is struggling, turn it off, scrape down the sides, and let the mixture sit on the counter for 10 minutes before blending again.
- Do not add liquid to help it blend. This will make the texture icy rather than creamy.
- Taste before transferring. Add up to 2 teaspoons of maple syrup if it needs more sweetness.
- Pre-freeze your container before you start for the best texture.
- For soft-serve, eat immediately after blending. For scoopable ice cream, freeze for 6 to 8 hours or overnight.
- If too firm to scoop, let it sit on the counter for 5 to 10 minutes before serving.
- Store in an airtight container in the freezer for up to 2 months.
Nutrition
Serving: 1serving | Calories: 256kcal | Carbohydrates: 37g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 98mg | Potassium: 546mg | Fiber: 4g | Sugar: 22g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 17mg | Iron: 1mg