Peanut Butter Banana Ice Cream

Creamy dairy-free frozen treat of bananas and peanut butter, sweetened with maple and vanilla.

# What You'll Need:

→ Fruit

01 - 4 large ripe bananas, peeled and sliced

→ Nut Butter

02 - 1/3 cup creamy peanut butter

→ Sweetener

03 - 2 tablespoons maple syrup (optional: honey)

→ Flavor Enhancer

04 - 1 teaspoon pure vanilla extract

# Method:

01 - Arrange the banana slices in a single layer on a baking sheet lined with parchment and freeze until completely solid, a minimum of 2 hours.

02 - Transfer frozen banana slices, peanut butter, maple syrup and vanilla extract to a food processor or high-powered blender.

03 - Blend, pausing to scrape down the sides as needed, until the mixture is uniformly smooth and resembles soft-serve.

04 - For firmer ice cream, transfer the mixture to a freezer-safe loaf pan or container, smooth the surface and freeze for an additional 1 to 2 hours.

05 - Scoop the ice cream into bowls or cones and serve immediately for soft-serve or after the final chill for a firmer texture.

# Expert Suggestions:

01 -

You can pull this off with nothing but pantry basics and a couple of ripe bananas sitting on the counter.
The moment you take your first scoop, you'll wonder why you ever bought ice cream at the store.

02 -

Once I tried blending the bananas before freezing and learned quickly: it just turns into baby food—always freeze first.
Letting it sit out for five minutes before scooping gives you that perfect creamy texture every single time.

03 -

If you want picture-perfect scoops, run your ice cream scoop under hot water before serving.
A pinch of flaky sea salt on top is the game changer nobody expects until they try it.