Peanut Butter Banana Ice Cream – How To Make It Divine?
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Hi, peanut butter ice cream lovers! And a banana! Have you ever wondered how something so simple can taste so divine? This ice cream is the ultimate healthy dessert or snack, and it’s guaranteed to be a hit with everyone! This two-ingredient recipe is perfect for using up those overripe bananas!
Today, I will show you how to whip up a delightful banana-peanut butter ice cream using just two ingredients! Well, it is not rocket science; you just need frozen bananas and peanut butter. It couldn’t be simpler than this.
This wholesome frozen treat is a beloved dessert in our home. I believe you’ll adore this healthier alternative to traditional ice cream!
💡 While you’re here, don’t miss these fantastic summer treats: blueberry lemon sorbet and strawberry coconut ice cream – yummy!!!
For chocolate lovers, I’ve got you covered! With its creamy, velvety heart and chocolate aromas, this chocolate gelato will grab you from the first spoonful. Don’t forget to stop, as I usually do, until you see the bottom of the container, lol.
Why Will You Like This Homemade Banana Ice Cream?
Well, I bet it’s happening to everyone—okay, almost everyone. Overripe bananas are in the corner of the fruit basket. So, this time, I had some overripe bananas that needed to be used up, some like those in the photo below. Does it look familiar? I got you very well.
I often use them to make banana bread, banana muffins, or cookies or blend them into a probiotic smoothie. My food blog features a wide range of recipes that use this sweet ingredient, a fantastic sugar substitute… But this time, especially when it was too hot outside, I turned these forgotten sweets into ice cream. And the Banana Peanut Butter Ice Cream was born.
Oh, have I mentioned that I tried the most aromatic bananas on my last Dominican Republic holiday? If not, now you know—they were the most delicious in the world!! Is worth travelling just to try them. I’m kidding; of course, there is plenty to see in this tropical destination, but I’ll tell you more about it in a separate post in my Travel Guide Blog section – don’t miss it!
Typical, I got distracted. Let’s come back to the recipe. I was sceptical: just two ingredients? But then I was nicely surprised by the result. Who knew something this delicious could be this simple? I was amazed when I tasted this homemade ice cream; it was the best banana-peanut butter ice cream I’ve ever had.
This Banana Peanut Butter Ice Cream (or gelato, if you prefer the Italian flair!) is incredibly creamy, naturally sweet, and comes together in just minutes. Plus, it’s naturally gluten-free, dairy-free, and refined sugar-free – my dessert heaven! A velvety scoop of frozen goodness that’s good for the soul and the gut.
So, what are you waiting for? Let’s go and make this fantastic ice cream!
Ingredients you will need for your healthy frozen dessert:
Firstly, large ripe bananas (peeled, sliced, and frozen overnight or at least 4 hours) – Bananas are the creamy base of this recipe, providing natural sweetness and a silky texture without needing cream or added sugar. They’re rich in potassium and fibre, and perfect for a gut-friendly dessert.
Secondly, natural peanut butter (organic, unsweetened, smooth) – Peanut butter has a rich, nutty flavour and adds healthy fats and protein to help keep you full and satisfied. Ensure you use a version with no added sugar or oils.
Vanilla bean paste (optional). This adds a warm, aromatic depth that enhances the banana and peanut notes. It balances the sweetness, giving the ice cream a classic, nostalgic vibe.
A pinch of sea salt (optional). A tiny amount makes all the difference, highlighting sweetness and intensifying the peanut butter’s savoury richness.
Extras:
Crunchy peanut butter for drizzling
Chocolate chips or melted chocolate ( I like them both, lol)
Maple syrup or date syrup if extra sweetness is desired
Coconut cream for a richer texture
Equipment
Loaf tin or freezer-safe container
Methods For Creating This Sugar-Free Ice Cream:
Slice ripe bananas and spread them on a large plate. Make sure they are spread in a single layer. Then, put them in the freezer and let them chill for at least two hours (ideally overnight). Before blending, leave them at room temperature for 10-15 minutes to soften slightly. Bananas change colour while freezing, and this is completely normal.
Once the banana slices are frozen and briefly softened, place them in a high-speed blender or food processor with peanut butter. I don’t have a high-powered blender, so I use my food processor. A strong machine is essential for smoothly blending the frozen bananas. The appliance may require some effort, but it’s worth it!
Pulse the mixture several times, scraping down the sides, and then blend it again. The bananas need time to develop a soft, ice-cream-like texture, so be patient.
I bet you will be impressed by the rich, silky texture. Plus, you don’t even need an ice cream maker to make this recipe. It’s truly simple and delicious!
Lastly, just scoop it, sprinkle it with your favourite toppings, and enjoy!
Nutritional Facts (Per 100g serving):
- Calories: 140 kcal
- Carbs: 18g
- Sugars: 9g (naturally occurring)
- Fibre: 3g
- Fat: 6g
- Protein: 3g
Peanut Butter Ice Cream Tips & Variations:
- Make it nut-free by using sunflower seed butter instead.
- Add warming spices – such as cinnamon, cardamom, or ginger – which pair beautifully with banana.
- Layer it into a parfait with granola or crushed gluten-free cookies.
- Portion ahead – scoop into silicone moulds for easy grab-and-go treats.
- For extra richness, blend in 1 tbsp tahini or almond butter alongside the peanut butter.
FAQ
Can I use frozen store-bought bananas?
Yes! As long as they’re ripe and sliced, they’ll work perfectly.
Can I swap peanut butter for almond butter?
Absolutely – any nut or seed butter will do, depending on your preference.
How long does it last in the freezer?
Up to 2 weeks. Let it thaw slightly before scooping for the best texture.
Is this ice cream if there’s no dairy or cream?
Yes! It’s often called “nice cream,” but the creamy texture and indulgent flavour are just as good as traditional ice cream.
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Homemade Banana Peanut Butter Ice Cream Recipe
Equipment
Ingredients
- 4 Bananas large, peeled, sliced, and frozen overnight or at least 4 hours
- 2 Peanut butter unsweetened, smooth or crunchy
- 1 tsp Vanilla bean paste optional
- 1 pinch Salt sea or pink, optional
Instructions
- Add frozen banana slices, peanut butter to a high-speed blender or food processor.
- Blend until smooth and creamy, scraping down the sides as needed. Add optional ingredients if using.
- For soft-serve style, serve immediately. For a scoopable texture, transfer to a container and freeze for 2–3 hours.
- Let sit at room temperature for 5–10 minutes before scooping.
Notes
Optional Additions:
1–2 tbsp maple syrup or date paste 2 tbsp coconut cream Melted chocolateYourDani x x
Nutrition
Mention @deglutenistanutrition and tag #deglutenistanutrition — you’ll make my day! 🌿✨
Thank you for stopping by! I’m Dani!
nutrition student | Healthy Live Promoter | Gluten-free recipe developer
Welcome to DeGlutenista Nutrition!
Your visit really means the world to me. I’m happy to share simple, nourishing gluten-free recipes and practical food tips focused on gut health and clean eating, all with an emphasis on reducing ultra-processed ingredients.
My approach is simple: practising mindful eating, regardless of food sensitivities, can be both tasty and healthy.
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