This nutritious banana and peanut butter ice cream is a guilt-free treat that’s naturally sweet, high in protein, and packed with wholesome ingredients like Greek yogurt and ripe bananas. Perfect for a post-workout snack or a healthy dessert, it’s creamy, satisfying, and indulgent without the added sugar or preservatives. You can store it in the freezer for up to three months, but for the best taste and texture, it’s ideal to enjoy within one to two weeks. To serve, let it sit at room temperature for a few minutes to soften, and top it with dark chocolate chips or nuts for an extra layer of deliciousness.
Ingredients:
- 3 ripe bananas, sliced and frozen
- 2 tbsp natural peanut butter (or almond butter)
- 1/2 cup Greek yogurt (or coconut yogurt for dairy-free)
- 1 scoop vanilla protein powder (optional, for extra protein)
- 1/2 tsp vanilla extract
- 1/4 cup unsweetened almond milk (or milk of choice)
- A pinch of sea salt
- Dark chocolate chips or crushed nuts (optional, for topping)
Instructions:
- Freeze the Bananas: Peel and slice ripe bananas, then freeze them for at least 4 hours or overnight.
- Blend: Add the frozen bananas, peanut butter, Greek yogurt, protein powder, vanilla extract, and sea salt to a blender or food processor. Blend until smooth.
- Adjust Consistency: Add almond milk a little at a time until you reach your desired creamy texture.
- Freeze Again (Optional): If you prefer a firmer ice cream, transfer the mixture to a container and freeze for another 1-2 hours.
- Serve: Scoop into bowls and top with dark chocolate chips, nuts, or fruit if desired.
Storage Tips:
- Use an airtight container to prevent ice crystals from forming.
- Cover with parchment paper or plastic wrap before sealing to minimize freezer burn.
- Let it sit at room temperature for 5-10 minutes before scooping, as homemade ice cream tends to freeze harder than store-bought versions due to the lack of stabilizers.
If the ice cream becomes too hard, you can also blend it again for a softer texture before serving!