4-Ingredient Peanut Butter Banana Ice

Creamy dairy-free frozen dessert from bananas, peanut butter, maple syrup, and vanilla - quick to blend and freeze.

# What You'll Need:

→ Fruit

01 - 4 large ripe bananas, peeled and sliced

→ Nut Butter

02 - 1/3 cup creamy peanut butter

→ Sweetener

03 - 2 tablespoons maple syrup (or honey, optional)

→ Flavor Enhancer

04 - 1 teaspoon vanilla extract

# How to Make It:

01 - Place the sliced bananas on a baking sheet lined with parchment paper. Freeze for at least 2 hours, or until completely solid.

02 - Add frozen banana slices, peanut butter, maple syrup, and vanilla extract to a food processor or high-powered blender.

03 - Blend until smooth and creamy, stopping to scrape down the sides as needed.

04 - For soft-serve texture, serve immediately. For a firmer ice cream, transfer the mixture to a loaf pan, smooth the top, and freeze for an additional 1–2 hours.

05 - Scoop and enjoy!

# Expert Advice:

01 -

Your blender does more than you ever imagined, turning pantry basics into silky ice cream in minutes.
It is the kind of cold treat you can sneak together even when the grocery shopping slipped your mind.

02 -

Once, I impatiently tried to blend bananas that were not fully frozen and ended up with a runny smoothie instead of ice cream.
Swapping in almond butter made the flavors surprisingly delicate and let the banana shine more than I expected.

03 -

Chilling your food processor bowl for a few minutes before blending gives the ice cream an extra-smooth start.
Never skip the banana freezing step; it makes or breaks the texture.