Banana Peanut Butter “Nice” Cream

Ingredient List

2-3 large ripe bananas (look for cheetah spots)

3 tablespoons natural peanut butter or other nut butter of your choice (cashew or almond butter also works)

⅛ teaspoon vanilla extract

Splash of unsweetened almond milk

Optional: 1-2 T cocoa powder

Optional: cacao nibs or 70% dark chocolate bits for topping


Slice bananas into rounds and freeze for at least 1-2 hours. If you like this recipe, I recommend just keeping a few frozen bananas in your freezer so you can make this anytime you’d like! Place bananas in your food processor and process on a medium speed until a smooth ice cream consistency forms. Note: do not over process, as the bananas can end up tasting bitter. Add the peanut butter, vanilla extract and splash of almond milk (and cocoa powder if desired) and blend until all ingredients are mixed together. Make sure your peanut butter is solid and has the oil completely mixed in or the consistency will be too runny. Serve immediately with your chocolate pieces for garnish. You can re-freeze and serve later, but the consistency is not as “nice”. If you do want to serve later, just throw it in the food processor again for about 30 seconds.

  • All
  • Breakfast
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  • Fish and Seafood
  • Gluten Free
  • Mains
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  • Smoothies
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  • Vegan
  • Vegetarian
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