Peanut Butter Chocolate Frozen Banana Ice Cream
Funny how the frozen banana ice cream craze that popped up many moons ago is still very much a thing.
Are you familiar with it? Essentially, you can create a crave-worthy summertime snack by placing frozen banana pieces in your food processor and jazzing them up with almond milk, natural peanut butter, a little chopped chocolate, and pure maple syrup for added sweetness. Within minutes you’re left with a healthy, soft-serve style ice cream that’s dairy-free, gluten-free, and perfect for after-school snacking.
If soft ice cream isn’t to your liking, you can transfer the processed bananas to a lidded freezer-safe container, and tuck in the freezer until it reaches the desired texture. I find that after an hour or so I can easily scoop the frozen banana ice cream into bowls and serve it to the sweaty kids walking in the door seeking relief from the heat.
What is your go-to warm weather snack? Do you ever make ice cream at home?
Frozen Banana ‘Ice Cream’ Recipe:
- 4 ripe bananas
- ½ cup almond milk
- 2 Tbsp natural peanut butter (smooth or crunchy)
- 1-2 Tbsp pure maple syrup
- 2 oz dark chocolate chopped
Prep and Cook
- Peel the bananas and slice them into ½-inch thick rounds.
Place them on a parchment-lined baking sheet, cover with plastic wrap, and freeze until firm, about 2 hours (or as long as you like).
- Place banana slices, almond milk, peanut butter, and maple syrup in the bowl of a food processor fitted with a steel blade and puree until smooth and creamy.
If the bananas aren’t processing properly, let the mixture rest for a minute or two to let the bananas thaw a little, then puree again.
- Add the chopped chocolate and pulse to incorporate.
Spoon the ice cream into bowls and serve (the texture will be similar to soft frozen yogurt) or transfer to a lidded freezer-safe container and freeze for an hour or so, or until the mixture can be scooped.