Ingredients
Method
- Peel and slice the ripe bananas into rounds. Place them in a single layer on a baking sheet lined with parchment paper and freeze for at least 4 hours, or until solid.
- Add the frozen banana slices, creamy peanut butter, and plant-based milk to a high-speed blender or food processor. If using, add maple syrup and vanilla extract.
- Blend on high, stopping to scrape down the sides as needed, until the mixture is completely smooth and has the consistency of soft-serve ice cream. This may take a few minutes.
- Scoop the nice cream into bowls and serve immediately for a soft-serve consistency. Garnish with chocolate chips if desired.
- If you prefer a firmer ice cream, transfer the mixture to an airtight container and freeze for an additional 30-60 minutes before serving.
Nutrition
Notes
For the best results, ensure your bananas are very ripe before freezing, as this will contribute to the natural sweetness and creamy texture. If your blender is struggling, add an extra tablespoon of plant-based milk at a time until it blends smoothly, but avoid adding too much to prevent a soupy consistency. This nice cream is best enjoyed fresh, but leftovers can be stored in an airtight container in the freezer for up to a week; it may require a few minutes to soften at room temperature before serving.