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Banana and Peanut Butter Ice Cream

  • difficulty


  • serves


  • cooks in

    15 to 30 mins

  • calories

    209 per serving


  • 5 bananas (approx 520g)
  • 80g peanut butter
  • 100ml almond milk (or milk of choice)
  • 2 tbsp cacao powder (optional)

      Cooking Directions

      1. Chop the bananas into chunks place into the freezer for at least 2 hours.
      2. Once bananas are frozen, add all the ingredients apart from the cacao powder to a high powered food processor and blend until smooth. The bananas, will go crumbly first then turn into a thick, soft serve texture.
      3. Spoon half the mixture into a loaf tin or Tupperware box. Add the cacao powder to the remaining mixture in the food processor and pulse until turned chocolatey.
      4. Spoon the remaining mixture into the loaf pan and swirl through with a knife to make a marbled effect. Freeze for 1 hour until firmly set. Allow to sit for 10 minutes before serving.