Vegan no added sugar banana and peanut butter ice cream
Homemade ice cream - sounds like a faff right? WRONG! This ice cream is so easy, no need for an ice cream maker, you just need a freezer, blender or food processor a food storage box that can go in the freezer and 4 everyday ingredients.
It’s the perfect little sweet treat on a summer’s day and contains zero added sugar or sweetness - refined or natural other than the sugar found in the natural ingredients.
You will need a little time and patience to make this recipe - at least 28 hours. I suggest prepping the ingredients the night before and finishing in the morning to be ready to serve that afternoon.
Although this recipe is vegan it can be adapted to use dairy ingredients if you prefer.
Vegan banana and peanut butter ice cream
Vegan | Gluten-free | Refined sugar-free
Serves 6 - 8
Sklill: Easy
Time: requires freezing overnight
Ingredients
5 ripe bananas
2 cups almond milk
2 tbsp plain dairy-free yoghurt (I used Koko coconut yoghurt)
3 tbsp peanut butter
Method
Slice the bananas into rounds about 0.5-1cm wide - you need to freeze the banana slices overnight and I find the easiest way to put a layer of the slices in a freezable container (I use a glass container with a lid) with pieces of baking paper between each layer - this makes step 2 easier! Freeze overnight or for at least 4 hours
Place the frozen bananas into a food processor or strong blender with the other ingredients and blend until smooth
Pour the blended mixture back into the freezer-proof container and return to the freezer for 3-4 hours to set
Remove from the freezer for 10-15 minutes to soften before serving