Mrs. McG's Vegan Peanut Butter Banana Ice Cream

made it | 2 reviews | photos

Recipe by: 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!"

Directions

Prep
15 m
Ready In
15 m

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.

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Footnotes

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

Reviews

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Cloe Bruinsma

2/1/2017

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

Tammy Lynn

2/24/2016

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!

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Mrs. McG's Vegan Peanut Butter Banana Ice Cream

Ingredients

Directions