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Mrs. McG's Vegan Peanut Butter Banana Ice Cream

Rated as 4.5 out of 5 Stars

"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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15 m servings 299
Original recipe yields 3 servings


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  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 42.2 8.3 0 106 Full nutrition

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

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!