Ice cream is a must in our lives, but vegan options are not always easy to find. This 10-minute Homemade Peanut Butter Banana Ice cream is delicious and satisfies the ice cream craving healthfully!
Summer comes, the heat is on, and so are icecreams! This peanut banana ice cream, also known as nicecream, is delicious, quick to make, and super customizable.
This was inspired by our nicecream recipe on this site and is great for summer creamy cravings. Even in summertime, we like to have some creamy, nutty ice cream flavors next to the fruity ones!
On top of that, there is no guilt in this dessert as both bananas and peanut butter are packed with health benefits, making it a perfectly healthy, sweet indulgence.
They make great breakfast smoothies as well!
- Frozen bananas.
- Peanut butter
Optional: plant milk such as creamy cashew milk, agave syrup, and walnuts.
See the recipe card for quantities.
Step 1: Start by freezing the bananas overnight. Cut in parchment paper to facilitate handling.
Step 2: Blend the ingredients on a high-speed blender, until very creamy. Once it’s started blending, use the tamper to press down and stir peanut butter, plant milk, and bananas.
Step 3: Once blended, add the optional walnuts and blend just for a couple of seconds.
When making any Banana Ice Cream Recipe, you just use the same toppings you would use if you were in an ice cream shop. Our favorite toppings are:
- Cocoa powder
- Shredded coconut
- Cacao nib
- Chocolate chips
Hint: if you want to add any solid textures to your peanut butter banana ice cream, such as walnuts or chocolate chips, add them only once you have blended the bananas, peanut butter, and the optional agave syrup; otherwise, they will be grounded and will be unnoticeable.
💡 Expert Pocket Friendly tip
Bananas are usually not expensive, but here in Italy, they are. But... usually in grocery stores, when we buy super ripe bananas, they cost 4 times less, as most people don't like overly ripe bananas.
Guess what? These are the best bananas to make vegan ice cream and smoothies. Buy them, and freeze them immediately. You will always have vegan ice cream 10 minutes away. We use frozen bananas sooo much!
We love running and practicing yoga in the morning, so we always use these frozen ripe bananas for our Post-Workout smoothie.
🍶 Substitutions and variations
- Nut butter - use any nut cream, such as almond or hazelnut butter. Chestnut butter also works well.
- Sweetness - use maple syrup instead of agave.
- Nuts - for additional texture, you can use any nuts and even toast them quickly in a flat saucepan before adding them to the blender for a richer flavor.
- Salt - if you are into salty chocolate, you might like adding a pinch of salt for a flavor kick. If your peanut butter is salted, there is no need.
- Protein: you can add your favorite vegan protein powder into the mix, like this vegan chocolate protein ice cream; it is a flavor bomb and is the perfect snack after working out.
If you are into berries, check out our berry nicecream.
The blender is important here. You need a good-quality high-speed blender. Alternatively, you could use a food processor, also a high-speed, high-potency one!
We have used the nutribullet as well, and it works nicely.
Note: a food processor doesn't deliver the quality that a high-speed blender delivers, but it is still an option.
Freezing and Storage
This vegan ice cream is best when served the same day.
After following the instructions above, you will have a soft texture banana ice cream if you want it to be more of a scoopable Frozen Banana Ice cream, spread it into a parchment-lined bread loaf pan (affiliate link) and then freeze it for about 2 to 3 hours.
Use an ice cream scoop! If you find it too firm, let it thaw for 10-20 minutes.
Frozen nicecream keeps for a couple of weeks, but we’d recommend consuming it after the first five days for better texture. Just make sure it is well covered.
Enjoy a scoop of vegan nicecream with a slice of vegan banana bread.
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
Peanut Banana Ice Cream
- 3 medium bananas frozen
- 2 tablespoons peanut butter use 3 tablespoons for a richer flavor
- Freeze the bananas overnight. We always have at least 3 peeled, frozen bananas in the freezer to fix a quick nicecream in minutes.
- Blend all the ingredients but the walnuts on a high-speed blender dial to its lowest setting and then switch to high. You might need to stop the motor momentarily a couple of times and/or add a tablespoon of plant milk at a time to facilitate blending.
- Press down. Once it’s started blending, use the tamper to press down and stir. It should turn into soft-serve texture banana ice cream. Add the walnuts if using and just blend for a couple of seconds more.
- Garnish with walnuts or your favorite toppings.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.