Go Back

10-Minute Peanut Butter Banana Ice Cream

Jessica T. Brown
Creamy, no-churn Peanut Butter Banana Ice Cream made with frozen bananas and natural peanut butter.
Quick, dairy-free, and naturally sweet, this simple vegan dessert is rich, satisfying, and perfect for healthy snacking or indulgent treats.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Dessert, Snack
Cuisine Dairy-free, Vegan
Servings 3

Equipment

  • 1 High-Powered Food Processor
  • Ice Cream Scoop
  • Freezer-Safe Container1 Spatula
  • Cutting Board & Knife

Ingredients
  

  • 3 frozen bananas about 12 ounces
  • 3 tablespoons all-natural peanut butter 45 grams
  • 1/2 teaspoon vanilla extract optional
  • Pinch of salt optional

Instructions
 

  • Prepare Frozen Bananas: Begin by slicing the frozen bananas into small, even coins.
    This allows them to process more quickly and evenly, resulting in a smoother, creamier ice cream texture.
    Ensure the bananas are fully frozen for the best consistency, as partially thawed pieces can make the mixture runny.
  • Combine Ingredients in Processor: Place the banana slices into a large food processor fitted with an “S” blade.
    Add the peanut butter, along with optional vanilla extract and a pinch of salt if desired.
    These additional ingredients enhance the flavor, creating a rich, nutty, and slightly sweet dessert base.
  • Blend to Smooth Consistency: Process the mixture on high speed, pausing occasionally to scrape down the sides with a spatula.
    Continue blending until the bananas and peanut butter form a creamy, soft-serve-like texture, which typically takes 2–3 minutes.
    If the mixture is too thick, add a small splash of water or plant-based milk to help blend.
  • Taste and Adjust Flavor: Taste the ice cream base and adjust flavor if needed.
    You can add an extra pinch of salt or a few more drops of vanilla extract to balance sweetness and enhance richness.
    This step ensures the dessert is perfectly customized to your preference.
  • Freeze or Serve Immediately: For a soft-serve style, serve immediately using an ice cream scoop.
    For a firmer texture, transfer the mixture to a freezer-safe airtight container and freeze for 1–2 hours until scoopable.
    Always allow the ice cream to thaw slightly for 5–10 minutes before serving for optimal texture.

Notes

  • Use fully frozen bananas for the creamiest texture; partially thawed bananas can make the mixture runny.
  • All-natural peanut butter is recommended to avoid added sugar or oils, but almond, cashew, or sunflower seed butter can be used.
  • Optional vanilla and a pinch of salt enhance flavor depth and balance sweetness.
  • Serve immediately for soft-serve consistency or freeze 1–2 hours for firmer, scoopable ice cream.
  • Store in an airtight container to maintain freshness and prevent freezer burn.
  • This recipe is naturally vegan, dairy-free, and refined sugar-free.