This Peanut Butter Banana Nice Cream recipe will make your dessert dreams come true!
With only 4 ingredients, this nice cream is dairy-free, vegan and ready in under 10 minutes flat. Top with chocolate chips and serve immediately or freeze for later!
We can’t get enough of this peanut butter banana deliciousness all tied up with a bow and served as NICE cream. We all know that there are few better flavor combos than peanut butter and bananas, and we’ve found this to be especially true when it comes to sweet treats.
Cue in this peanut butter banana nice cream, and you’ve got the healthy dessert of your dreams.
What is Banana Nice Cream?
Banana nice cream is a vegan ice cream made with the base of frozen banana. It’s whipped in a food processor or high-speed blender to create a fluffy, soft-serve-like ice cream.
If you’re a fan of normal ice cream texture of soft-serve, you can simply freeze the banana nice cream in a bread pan!
Peanut Butter Banana Nice Cream Ingredients
- Frozen sliced bananas: frozen banana is the base of this recipe. Feel free to buy pre-frozen sliced bananas or freeze your own.
- All-natural peanut butter: any kind of peanut butter works in this recipe. If you can’t do peanuts, feel free to swap for any other nut butter.
- Unsweetened almond milk: almond milk is used to help make it soft-serve-like. Any kind of milk works!
- Mini chocolate chips: every bowl of ice cream deserves a little chocolate. Feel free to use semi-sweet, dark, dairy-free, or milk chocolate chips.
How to Make Peanut Butter Banana Nice Cream
Slice bananas evenly and place them on a baking sheet covered in parchment paper. Place the entire sheet in the freezer to freeze until solid.
When you take your bananas out of the freezer, you’ll just need to scrape them off the parchment paper and place them right into the blender.
Check out our How to Freeze Bananas post for a more thorough tutorial on how to freeze bananas!
Can I make this with whole frozen bananas? Got whole frozen bananas instead? No fear, you can absolutely make this recipe with whole bananas instead of slice. We just prefer sliced.
Measure out your frozen sliced bananas, all-natural peanut butter and almond milk and place them in your high-speed blender. You can also use a food processor (we’ve done both!).
You’ll want a serious blender or food processor for this step to ensure all the bananas are blended to perfection and not left as small chunks.
It’s the bananas that give this nice cream its perfect ice cream consistency, so you’ll want ot make sure they’re blended fully. If you use your blender for smoothies with frozen ingredients, you’re good to go here!
Blend all of the ingredients together on high until smooth. Depending on how frozen solid your banana slices are, you may need to thin out your healthy ice cream with almond milk.
We recommend thinning it with a tablespoon of almond milk at a time until you get your desired consistency. At this point, you’ll want to grab those mini chocolate chips. Add them to your blender and pulse until they’re folded into the nice cream.
Serve or freeze for later
Because your banana slices were frozen when you started this recipe, the consistency of your peanut butter banana nice cream should be perfect to serve up and enjoy immediately if you like the consistency of soft-serve.
But, if you’re making this ahead of time, or would a more traditional ice cream consistency, line a loaf pan with parchment paper and pour your ice cream into the pan.
Store covered (we used aluminum foil to cover the pan!) in your freezer and enjoy at your leisure.
And don’t forget the toppings! We served ours with a few more mini chocolate chips and a drizzle of all-natural peanut butter. YUM.
Peanut Butter Chocolate Chip Banana Nice Cream
- 4 cups frozen sliced bananas
- 1/4 cup all-natural peanut butter
- 1/2 cup plain almond milk unsweetened*
- 1/3 cup mini chocolate chips dairy-free if desired
- Place frozen banana slices, peanut butter, and 1/2 cup almond milk into a food processor or high-speed blender. Blend on high until a smooth consistency has formed. If things are too thick, add a little bit more almond milk.
- Add in mini chocolate chips and pulse to combine.
- Option to eat immediately for a "soft-serve-like" consistency or to transfer into a parchment-lined bread pan to freeze for a more "ice cream-like" consistency. Freeze for about 2 hours. If you freeze for longer, it will become solid and hard to scoop, so you will need to thaw!
- Serve with more chocolate chips and a drizzle of peanut butter.
How did you get the peanut butter all soft and melty like that?
Microwave it for like 20 seconds!
I love this recipe! It is so easy to make and my kids love to help me and I love having a healthy treat for them to eat. Even my six-year-old who does not like peanut butter at all really liked this! Win for me! We will be experimenting with other flavors on your site! Thank you
A great dairy alternative dessert and super easy to make! Added some white chocolate chips and cookie butter!
This is so fun, easy, and tasty. I’m always trying to introduce healthier options for my family. In moments you have a healthy yummy dessert ! I had an accumulation of frozen banana in my fridge for smoothies. So I put it to good use!
Loved this recipe! I will be making this more often to curve my after dinner sweet tooth.
I would eat this over ice cream any day!
So good! Also so quick and easy to make!
Delicious and simple! I find it’s easier to keep long-term as a dessert and defrost for about 15 minutes with great consistency still if you don’t add liquid and just use frozen bananas in a food processor.
Perfect dessert for the sweet cravings! I added a few fresh blueberries as a topping which added a nice acidity to it ☺️ Very easy to do!
I love everything about this recipe!! My 3 favorite ingredients make this the perfect recipe for me. Can I make this in my ice cream maker?
This nice cream was really good. I was surprised to see that Lee suggested 2 large bananas as I used 6 or 7! I’ll definitely be making this again.
Hm. My comment doesn’t seem to have come through, so I’m trying again. Don’t know if it’s a problem on my end or not.
This is very yummy! A nice vegan and lactose-free option for those who need it. I used my NutriBullet Pro and it blended up really nicely.
I preferred the straight-out-of-the-blender texture. It got pretty gritty once I stored it in the freezer.
I already have a lot of ice cream from the holidays, moving back from school, and a few contests I won, but I always have these ingredients on hand and love to participate, so I made a single-serving size for myself to have one night! At the school dining hall before moving out for the summer, I loaded up on the bananas that were left, so by this point, they are all soft like in the picture or sliced and frozen! Peanut butter banana is a staple for me as an endurance athlete. I whipped this up in my Ninja and popped it in the freezer! The milk I used was a new one I found at publix and found a cash back on ibotta (my favorite app! Get it and shop and save! ibotta.risj.net/k1z0d ) and a paper coupon online–Mooala Koala bananamilk!
I don’t know why the picture isn’t uploading…
My picture will not upload, but it is posted on the Facebook group.
I loved this recipe!! So good and so easy 🙂 Mine froze a little hard so the scoops aren’t perfect but it still tastes AMAZING
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Gosh I googled how many grams are in 4 cups of sliced bananas and it said 900 grams. That 2 pounds of bananas and I must have used 7-then after making it I read the comments and it was stated it’s about 2 bananas. No wonder I had a hard time blitzing it in blender! It tasted delicious and is setting in freezer. Hopefully it will come out OK.
Haha understandable! For me it took about 4 bananas.
This was even better than expected… simply divine! My new favorite ice cream substitute! I will be making this again… very soon!
How many bananas do you need to have 4 cups ?
I would say around 2 large bananas!
Wow drop the mic, absolutely delish recipe. Will try this weekend for the 4th. Thank you so much for making a difference! 🙂 go vegan.
Glad you loved this recipe!