4-Ingredient Peanut Butter Banana (Print View)

Dairy-free peanut butter banana ice cream using frozen bananas, peanut butter, maple syrup, and 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 Prepare:

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 Advice:

01 -
  • You can whip up ice cream with just a blender and a few minutes of active time—no fancy equipment or mysteries.
  • This recipe rescued me one evening when a friend with dairy allergies dropped by unexpectedly.
02 -
  • If you try to blend the bananas before they're fully frozen you'll just get mush — patience is non-negotiable here.
  • Adding just a bit more vanilla or a pinch of salt can take the flavor from good to exceptional.
03 -
  • Always let bananas ripen all the way for maximum flavor—yellow with plenty of brown is ideal.
  • Blending slowly and patiently as the bananas break down avoids overworking your food processor (or your patience).
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