Choose bananas that are at least partially brown before chopping and freezing them – this helps up the sweetness of the “nice” cream. This vegan ice cream recipe tastes best the day it is made, but it can be kept in the freezer for up to a few weeks before serving. You could garnish it with peanuts and vegan chocolate before serving, if desired. What a fun dessert or snack!
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 2 to 4
- 4 overripe bananas, broken into pieces and frozen
- 1/4 cup peanut butter (or your favorite nut butter)
- 1/3 cup cocoa powder
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- almond milk (if needed)
Here’s how to make it:
- Combine frozen bananas, peanut butter, cocoa, vanilla and salt in a blender, food processor or Vitamix. Process until completely smooth, adding a little almond milk (or milk of your choice) if your blender isn’t strong enough to handle the frozen bananas. (If you don’t want to add liquid, let bananas thaw a bit before blending.)
- Serve immediately as soft serve or freeze for up to an hour to make a scoopable ice cream.
Note: The more solidly the bananas are frozen, the more powerful your blender will need to be. The extra liquid helps.
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