Mrs. McG's Vegan Peanut Butter Banana Ice Cream
"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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Ingredients15 m servings 299 cals
Original recipe yields 3 servings
- 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.
Per Serving: 299 calories; 13.6 g fat; 42.2 g carbohydrates; 8.3 g protein; 0 mg cholesterol; 106 mg sodium. Full nutrition
ReviewsRead all reviews 2
I used almond milk instead of soy and added some mini chocolate chips. Came out good!