Sunday, September 24, 2006

Peanut Butter Banana Ice Cream

You might notice that this recipe is different from my others because it doesn’t use arrowroot to thicken the ice cream mixture. The bananas make it so thick and creamy that it wasn’t necessary. So this is perfect if you’re out of arrowroot, or if you don’t have access to a store that sells it! (If this is your first ice cream attempt, you might want to check the General Guidelines and Advice before starting.)

3 ripe bananas
2 c. non-dairy milk or creamer (for a real treat, use coconut milk!)
½ c. brown sugar
½ - ¾ c. peanut butter (depending on how peanutastic you wan this to be)
1 t. vanilla

Peel bananas and place in a blender. Add non-dairy milk/creamer and puree.

Transfer the liquid to a medium-sized sauce pan. Over medium heat, dissolve the brown sugar and peanut butter into the liquid. It will be really thick and creamy at the end!

Remove from heat. Add vanilla.

Set the ice cream mixture aside to cool. It will get really thick when it’s refrigerated. Freeze according to your ice cream maker’s instructions.


  1. Anonymous6:08 PM

    OMG this looks so good. We're totally on the same brainwave. I'm definitely going to try your brownies as soon as my cupcakes are gone. Prior to the cupcakes, I made a really sucky brownie (it was all dry and crumbly). Hubby said it was like eating the cocoa packet mix. :(

  2. I'll definitely be trying this recipe! Sometimes I get tired of banana bread/muffins and this will be a nice change when the bananas are a bit over-ripe. Thanks!

  3. This is great! My stomachs already grumbling. I'll definitely try this when I move into my new place.

  4. Anonymous6:17 AM

    i just got an ice cream maker, and want to make banana with some stuff in it as my first flavor. should i just follow this recipe and replace the peanut butter with nuts/chocolate chips, or should the proportions change?
    oh yeah, i'm so happy i found your site!

  5. I made this with coconut milk as suggested. Added chocolate chips as well. Very delicious. I so love going by the $4 a quart vegan ice cream at the store and knowing I can make it so much better, with much greater variety. Much of that variety comes from this blog-or is inspired by it. Thanks very much! Sorry to hear about your health issues and I hope it can be diagnosed/treated successfully soon.

  6. Great recipe! We just bought an icecream machine the other day since buying vegan icecream in Denmark is almost impossible.
    This tasted soooooo good ^.^

    Trying out a bunch of your other recipes as well, having slight problems with the arrowroot though, it's tricky as hell, but I guess I'll manage at some point =)

    Thanks for a great blog!

    - Nanna

  7. I'm eating this ice cream as I type. It's my first vegan ice cream and I made it with 1 part light coconut milk and 1 part rice milk. I also added semi-sweet chocolate chips. I'm lactose intolerant so although I love the feel and taste of dairy ic cream, it's a gut bomb waiting to explode. I would NEVER know this ice cream was made without rich, heavy cream. Glorious!