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!

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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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

298.8 calories; 8.3 g protein; 42.2 g carbohydrates; 0 mg cholesterol; 105.7 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/02/2017
I used almond milk instead of soy and added some mini chocolate chips. Came out good! Read More
(3)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/01/2017
I used almond milk instead of soy and added some mini chocolate chips. Came out good! Read More
(3)
Rating: 5 stars
02/24/2016
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! Read More
(1)