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For this vegan peanut butter banana ice cream, you need: - 3 ripe bananas, sliced and frozen - 1/2 cup natural peanut butter - 1 tablespoon maple syrup (optional, for added sweetness) - 1/2 teaspoon vanilla extract - A pinch of sea salt - 1/4 cup coconut milk (or any plant-based milk) These ingredients create a creamy, rich flavor. The frozen bananas serve as the base. They give a smooth texture without dairy. Peanut butter adds a nutty taste that pairs perfectly with the bananas. You can enhance your ice cream with these extras: - Crushed nuts for crunch - Chocolate chips for a sweet bite - Cinnamon for warmth - Coconut flakes for extra flavor These optional ingredients can make your ice cream special. You can mix and match based on your taste. If you don’t have some ingredients, here are swaps: - Use almond butter instead of peanut butter for a different nutty flavor. - Swap maple syrup with agave nectar for sweetness. - Use oat milk or soy milk instead of coconut milk for a different base. These substitutions keep the recipe flexible. You can still enjoy a delicious treat even if you’re missing an ingredient. {{ingredient_image_1}} Start by peeling 3 ripe bananas. Slice them into thin rounds. Next, place the banana slices in the freezer. Freeze them for at least 2 hours until they are solid. This step makes the ice cream creamy and smooth. Once the bananas are frozen, take them out. In a high-powered blender, add the frozen banana slices. Then, add 1/2 cup of natural peanut butter. If you like it sweeter, include 1 tablespoon of maple syrup. Add 1/2 teaspoon of vanilla extract and a pinch of sea salt. Pour in 1/4 cup of coconut milk. Blend everything on high speed. Scrape down the sides as needed. Keep blending until it reaches a smooth and creamy texture. If the mixture seems too thick, don’t worry. Add more coconut milk, one tablespoon at a time. Blend again until you get the right consistency. Taste the mixture and adjust the sweetness if needed. You can add more maple syrup or a bit more salt. If you want soft-serve ice cream, serve it right away. For a firmer texture, freeze it in an airtight container for about 2 hours. To get the best texture, use very ripe bananas. They should be sweet and soft. Slice the bananas thinly and freeze them solid. This step is key for a creamy ice cream. When you blend, make sure to scrape down the sides. If the mix is too thick, add a little coconut milk. Blend until it’s smooth, like soft serve. Taste your mixture before you freeze it. If you want it sweeter, add more maple syrup. Just a tiny bit of salt can also enhance the flavor. Remember, the bananas bring natural sweetness. You want a balanced taste, not too sweet. Serve this ice cream in chilled bowls for a fun look. Top it with banana slices or a drizzle of peanut butter. You can also sprinkle on crushed nuts for crunch. This adds texture and makes it extra special. Enjoy your delightful treat! Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter and creamier your ice cream will be. Look for bananas with brown spots for the best flavor. Experiment with Nut Butters: While peanut butter is delicious, you can also try almond butter or cashew butter for a different flavor profile. Adjust Consistency: If your mixture is too thick, add a little more coconut milk gradually. This helps you achieve the perfect soft-serve texture. Garnish Creatively: Enhance presentation and flavor by garnishing with fresh fruits, chocolate chips, or a sprinkle of granola before serving. {{image_2}} You can add fun flavors to your ice cream. Cocoa powder gives a rich chocolate taste. Just add two tablespoons when blending. Spices like cinnamon or nutmeg add warmth and depth. A pinch can change the whole flavor. Try adding a splash of almond extract for a nutty twist. It’s fun to mix and find your favorite! Peanut butter is great, but you can use other nut butters too. Almond butter offers a milder taste. Cashew butter adds creaminess without being too strong. Sunflower seed butter is a good nut-free option. Each nut butter adds its own unique flavor. So, feel free to try different kinds! If you don't have coconut milk, don’t worry! Almond milk is a nice choice and keeps it creamy. Oat milk gives a thicker texture, which is lovely. Soy milk works well too and has a nice flavor. Using different plant-based milks can change the taste just a bit. Experiment with what you have! To keep your ice cream fresh, use an airtight container. This helps avoid ice crystals. Make sure to fill the container to the top. This limits air and keeps the ice cream creamy. If you have leftovers, don’t leave them in the blender. Transfer them quickly to your container. If your ice cream gets hard, don’t worry. Just let it sit at room temperature for a few minutes. This makes it easier to scoop. You can also blend it again. Place it back in the blender with a splash of coconut milk. Blend until creamy again. You can freeze this ice cream for up to two weeks. It’s best to enjoy it fresh. After two weeks, the flavor may fade. For the best taste, serve it within a week. This way, you get the full peanut butter and banana flavor! No, a blender is key for this recipe. You need it to blend frozen bananas into a creamy mix. If you don't have a blender, you can try a food processor. Just ensure it has enough power to blend the frozen fruit well. Yes, this recipe is gluten-free! All the ingredients are naturally free of gluten. Make sure to check your peanut butter label. Some brands add ingredients that may contain gluten. Using pure peanut butter keeps your treat safe. This ice cream lasts about one week in the freezer. After that, it may lose its creamy texture. To keep it fresh, store it in an airtight container. For best results, scoop and enjoy it within a few days for full flavor. This blog post covered everything you need for vegan peanut butter banana ice cream. We explored main and optional ingredients, shared important tips for blending, and discussed variations to enhance flavor. Proper storage details help keep your ice cream fresh. Your creativity can shine with this recipe, making it fun and personal. Try different nut butters or flavor add-ins to find your favorite taste. Enjoy making this treat that’s creamy, sweet, and all yours!

Creamy Vegan Peanut Butter Banana Bliss

A delicious and creamy vegan ice cream made with bananas and peanut butter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Course Dessert
Cuisine Vegan
Servings 4
Calories 250 kcal

Ingredients
  

  • 3 pieces ripe bananas, sliced and frozen
  • 1/2 cup natural peanut butter
  • 1 tablespoon maple syrup (optional, for added sweetness)
  • 1/2 teaspoon vanilla extract
  • a pinch sea salt
  • 1/4 cup coconut milk (or any plant-based milk)

Instructions
 

  • Prepare the Bananas: Start by peeling the ripe bananas and slicing them into thin rounds. Freeze the banana slices for at least 2 hours or until completely solid.
  • Blend the Ingredients: In a high-powered blender or food processor, add the frozen banana slices, peanut butter, maple syrup (if using), vanilla extract, sea salt, and coconut milk.
  • Blend Until Creamy: Blend the mixture on high speed, scraping down the sides as needed. Continue blending until the mixture becomes smooth and creamy, resembling soft serve ice cream. If the mixture is too thick, add a little more coconut milk, one tablespoon at a time, until the desired consistency is reached.
  • Taste and Adjust: Taste the ice cream mixture and adjust sweetness if necessary by adding more maple syrup or a pinch of salt to enhance the flavor.
  • Freeze for Firmness: To enjoy as soft-serve, serve immediately in bowls. For a firmer texture, transfer the mixture to an airtight container and freeze for about 2 hours before scooping.
  • Scoop and Serve: Once firm, scoop the ice cream into bowls or cones and enjoy!

Notes

Serve in chilled bowls, garnished with banana slices or crushed nuts.
Keyword banana, ice cream, peanut butter, vegan