Peanut Butter Banana Ice Cream

Silky dairy-free frozen treat of bananas and peanut butter, sweetened with maple and brightened with vanilla.

# What You'll Need:

→ Fruit

01 - 4 large ripe bananas, peeled and sliced

→ Nut Butter

02 - 1/3 cup creamy peanut butter

→ Sweetener

03 - 2 tablespoons maple syrup (or honey, optional)

→ Flavor Enhancer

04 - 1 teaspoon vanilla extract

# How to Make It:

01 - Place the sliced bananas on a baking sheet lined with parchment paper. Freeze for at least 2 hours, or until completely solid.

02 - Add frozen banana slices, peanut butter, maple syrup, and vanilla extract to a food processor or high-powered blender.

03 - Blend until smooth and creamy, stopping to scrape down the sides as needed.

04 - For soft-serve texture, serve immediately. For a firmer ice cream, transfer the mixture to a loaf pan, smooth the top, and freeze for an additional 1–2 hours.

05 - Scoop and enjoy!

# Expert Hints:

01 -

Nobody will believe it’s just bananas and peanut butter because it tastes so rich and decadent.
It’s faster, simpler, and healthier than any grocery store pint—and it doesn’t melt before you finish scooping.

02 -

Blending bananas before they are fully frozen results in a gloopy mess instead of creamy ice cream.
Switching to a high-powered blender made the texture silkier and prevented overheating.

03 -

Always start blending at low speed to give the frozen bananas time to break down before going full power.
A pinch of flaky salt on top somehow makes the flavors pop even more.