New this month
Get the Allrecipes magazine

Mrs. McG's Vegan Peanut Butter Banana Ice Cream

Mrs. McG

"This is a quick and easy vegan ice cream dish I created for some in-laws who are on a vegan diet. My husband added mini-chocolate chips (not vegan) and said this ice cream almost tasted like cookie dough! This recipe is much more healthy than traditional ice cream. Be sure to give it a try. Enjoy!"
Added to shopping list. Go to shopping list.


15 m servings 299 cals
Original recipe yields 3 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Process bananas, peanut butter, vanilla extract, and ground cinnamon together in a food processor, pausing to scrape down the sides occasionally, until smooth. Add soy milk and blend until smooth. Scoop into bowls and top with chopped almonds.


  • Cook's Note:
  • The bananas break down easier in the food processor if they are in smaller chunks. I slice them up and put them into a resealable freezer bag to freeze them.

Nutrition Facts

Per Serving: 299 calories; 13.6 g fat; 42.2 g carbohydrates; 8.3 g protein; 0 mg cholesterol; 106 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 2
Most helpful
Most positive
Least positive

This turned out great. Nice consistency and taste. My toddler and I both ate it up. (I'll confess--we ate this for breakfast!) Thanks for the recipe!

I used almond milk instead of soy and added some mini chocolate chips. Came out good!