Description
A thick, creamy, and dairy-free frozen dessert made with just five simple ingredients. This vegan nice cream requires no ice cream maker and comes together in minutes for a guilt-free treat.
Ingredients
Scale
- 3 large ripe bananas (frozen, sliced into 1-inch rounds)
- 2 tablespoons creamy peanut butter
- 2–3 tablespoons unsweetened plant milk (e.g., almond or oat milk)
- 1 tablespoon maple syrup (optional, depending on banana ripeness)
- 1 pinch salt
- 1 teaspoon vanilla extract
Instructions
- Peel ripe bananas and slice them into 1-inch rounds. Place in a single layer on a parchment-lined baking sheet and freeze for at least 2 hours or overnight until rock hard.
- Place the frozen banana slices into a high-speed blender.
- Add the peanut butter, plant milk, maple syrup (if using), salt, and vanilla extract.
- Blend on low speed initially to break up the frozen chunks. Scrape down the sides as needed.
- Continue blending for about 2 minutes until the mixture clumps together and becomes thick and creamy, resembling soft-serve ice cream.
- If adding mix-ins like chocolate chips or nuts, pulse briefly to incorporate.
- Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for 30-60 minutes for a firmer consistency.
Notes
Ensure bananas are very ripe (black skins) for natural sweetness. Do not add too much liquid or the mixture will become a smoothie. If storing, press parchment paper directly onto the surface of the ice cream to prevent ice crystals. Can be stored in the freezer for up to 2 weeks.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 22
- Sodium: 5
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 35
- Fiber: 5
- Protein: 8
Keywords: vegan, gluten-free, healthy dessert, nice cream, banana ice cream, peanut butter, dairy-free, 5-ingredient recipe, no-churn ice cream