4 Ingredient Banana Peanut Butter Swirl Ice Cream (Vegan, Dairy-Free, Refined Sugar-Free, Gluten-Free, No Churn)
4 Ingredient Banana Peanut Butter Swirl Ice Cream (V, GF): my favorite easy, no-churn recipe for delightfully sweet and creamy vegan ice cream bursting with peanut butter flavor! Vegan, Gluten-Free, Dairy-Free and made with healthy ingredients.
Ah, the topic of Peanut Butter and Erik. Yep, that’s Peanut Butter, with a capital “P” and a capital “B.” And Erik with a capital “E”–why must he be so difficult? 😉 You might recall from a few years back, in this post, the saga between these two.
Essentially, I was under the misapprehension (I may or may not have gotten typing fatigue from all the letters in that word) that Erik actually LOVED peanut butter, when in fact, he did not. Then, when I realized he didn’t, logged that in, and operated accordingly, he changed his mind.
Then, he changed his mind again. Smh.
So as of the current score, Erik is not fan of peanut butter. He literally cringes now when I suggest a peanut butter dessert. Can you believe? I think I might’ve pushed him to his very limit with all the rounds of kitchen testing for 3 ingredient no bake peanut butter oatmeal cookies, no bake chocolate peanut butter bars, peanut butter chocolate chip oatmeal breakfast bars, and this chocolate peanut butter no bake energy bites recipe. Okay, fine… that’s a lot of peanut butter recipes, and I’m not gonna lie, I didn’t even mention them all. I actually may or may not have crossed out like
15 75 other recipes…
But that’s his job! Official Beaming Baker Taste Tester and blah blah blah is in his job description!
So imagine my surprise when I begrudgingly, cautiously ask him to sample some of this 4 Ingredient Banana Peanut Butter Swirl Ice Cream. I gave him a cone with a double scoop (made for the photoshoot, you see), turned my back to adjust my camera settings, clean up a peanut butter drizzle mess on one of my photography boards, and then turned back around.
Just 1.5 seconds later.
And the entire cone, plus the double scoop, were GONE.
There stood Erik, peanut butter swirl and a few drops of melting ice cream just a whisper on his two-day old scruff. Like, “What’s up?”
Mr. I Cannot And Will Not Eat Another Bite of Anything Peanut Butter-y aka Will Act Like a Saint for Even Trying a Teensy Pea-Sized Amount of a Peanut Butter Recipe was just standing there, like nothing unusual had happened.
And says, “Literally my FAVORITE ICE CREAM EVER.” (Previously his favorite ice cream was this no churn Chocolate Chocolate Chip Coconut Vegan Ice Cream. .)
“Like, this is THE perfect homemade peanut butter ice cream recipe.”
Me: Mouth gaping open, shell shocked.
E: “Wait, that was your new peanut butter ice cream right? Hmm.”
Me: “Hmmm?!?!?!? I thought you didn’t LIKE peanut butter?? What the?”
E: “I don’t. But that was just REALLY FRIGGIN GOOD!!”
Me: “Seriously?!?!? Oh, Erik…”
And that’s how you know that this Banana Peanut Butter Swirl Ice Cream is EVERYTHING. And then… guess what? He even proceeded to finish the entire double batch throughout the week. And he only took that long because I had to put my foot down on him eating it all at once. He literally jumped up and down asking if he could have a few scoops after dinner, every friggin night.
I’m just saying, this 4 Ingredient Banana Peanut Butter Swirl Ice Cream is out-of-this-world amazing. And it’s made with ingredients you probably already have in your pantry right now: bananas, coconut cream, LOTSA peanut butter, and maple syrup. Btw, here’s how to make homemade peanut butter, in case you really wanted to UPGRADE this recipe! 😉
This 4 Ingredient Banana Peanut Butter Swirl Ice Cream is:
- made with just 4 ingredients (in case ya missed the title) 😉
- super easy to make
- ready to freeze after just a few minutes of prep
- wonderfully vegan, gluten-free, dairy-free
- just the delicious vegan no churn ice cream you’ve been searching for
- the best peanut butter ice cream recipe to add to your frozen dessert menu!
- awesomely refined sugar-free
- the plant-based, allergy-friendly ice cream recipe to keep you cool this summer
- your perfect chance to learn how to make homemade peanut butter ice cream… the easy way
- so good on top of fresh-baked vegan peanut butter cookies .
- THE vegan ice cream recipe to convince your peanut butter hatin’ friends to LOVE peanut butter (again)
Are you ready to do this? 🙂 You grab the bananas, I’ll slowly lug/grab my gigantic gallon-sized peanut butter! I’m so grateful that you’re here, sharing in these stories, recipes and moments with me. I seriously can’t wait to hear what you think! In the meantime, make sure to sign up for my free email list so you never miss a recipe. And, if you’ve got some strawberries sitting around and are hankering for some more frozen treats, you’ve got to try my 3 Ingredient Strawberry Coconut Sorbet. It’s seriously so easy to make, and might just be the perfect companion to this peanut butter ice cream for all you PB&J fans out there. .
Sending you all my love and maybe even a dove, xo Demeter ❤
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If you enjoyed this 4 Ingredient Banana Peanut Butter Swirl Ice Cream, then you’ll just love these delicious vegan frozen dessert recipes:
More Dairy Free Vegan Ice Cream (and Sorbet) Recipes
- No Churn Chocolate Chocolate Chip Coconut Vegan Ice Cream
- 3 Ingredient Mango Coconut Vegan Ice Cream (Paleo, Dairy-Free, GF, Vegan)
- Paleo Vegan Almond Joy Ice Cream
- 2 Ingredient Pineapple Coconut Sorbet
4 Ingredient Banana Peanut Butter Swirl Ice Cream (Vegan, Dairy-Free, Refined Sugar-Free, Gluten-Free, No Churn)
- Total Time: 15 minutes
- Yield: 8-12 servings 1x
4 Ingredient Banana Peanut Butter Swirl Ice Cream (V, GF): an easy, no churn recipe for delightfully sweet and creamy healthy vegan ice cream bursting with peanut butter flavor! Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free.
Peanut Butter Ice Cream
- 3 medium bananas, sliced and frozen
- ¼ cup + 2 tablespoons coconut cream*
- ½ cup unsalted, natural creamy peanut butter (more below)
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract (optional)
Peanut Butter Swirl
- ¼ cup unsalted, natural creamy peanut butter
- Add bananas to a food processor (preferred) or blender. Blend until crumbly. Add coconut cream and blend until somewhat smooth. If coconut cream is firm, try melting in the microwave for about 8 seconds to liquify (this will prevent coconut chips from forming, but isn’t necessary).
- Add ½ cup peanut butter, maple syrup and vanilla. Blend until smooth, scraping down the sides of the processor as needed.
- Pour half of the mixture into a freezer-friendly, airtight container. Tap the container a few times to create an even layer. Drizzle about 2 tablespoons of peanut butter over this layer of ice cream in a large zigzag pattern, creating big pockets of peanut butter. Keep it uneven for more chunky swirls!
- Pour the remaining half of the ice cream mixture over the peanut butter swirl. Drizzle the remaining 2 tablespoons of peanut butter over the ice cream. Dip a butter knife straight down into the ice cream, almost hitting the bottom of the container. Gently swirl the knife around the ice cream in a clockwise motion–starting near the edge of the container and ending in the center, creating pretty peanut butter swirls. Do not over-stir, as that will fully mix the peanut butter into the ice cream and remove swirls.
- Freeze for 3-6 hours, or until completely frozen. Allow to thaw for 5-20 minutes before scooping. Enjoy!
Adapted from my Coconut Chocolate Chip Vegan Ice Cream.
Also try my 3 Ingredient Peanut Butter No Bake Energy Bites and my 2 Ingredient Vegan Peanut Butter Freezer Fudge.
Freezer Door Ice Cream ContainerBuy Now →
- – *You can use canned coconut cream, found here, or you can do the following: Allow a can of full fat coconut milk to settle for 1-3 days in the refrigerator. Open the can and scoop the firm, creamy white part off the top—this is the coconut cream.
- Here is the food processor I love and use to make all of my vegan ice cream recipes: Food Processor.
- More Delicious Vegan Ice Cream Recipes: almond joy vegan ice cream, vegan ice cream bars, chocolate chocolate chip coconut vegan ice cream.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Ice Cream, Frozen Desserts, Vegan, Gluten-Free, Dairy-Free, Healthy
- Method: Chill
- Cuisine: American
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
SHOP THE RECIPE
Here are a few items I used in today’s recipe. 🙂
Food Processor | OXO Trigger Ice Cream Scoop | Maple Syrup | Coconut Cream | Blender | Ice Cream Cone Holder | Gluten Free Sugar Cones | Coconut Milk
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.
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This is my first time on your site (blog.) I was sent here by a commenter on a NYT recipe page, as an alternative to what they were touting. I will be looking around here some more.
Any idea if Trader Joe’s coconut cream would work?
I’ve seen your recommended brand as one of the best for whipping (something about no guar gum to mess up the whipping ability) but I don’t have that right now, and do have the TJ’s. I’m hoping so, since this is just processor-Ed, not whipped.
Um, that was supposed to be “the recipe they were touting (without giving us said recipe.”
..and “processor-ed” – not, ”processor-Ed”
(To correct before moderation/publication ) Thanks.
So happy to have you, Nicola! I hope you enjoy getting to know the site. 🙂
As for the coconut cream, it’s been a while since I used TJ coconut cream, so I can’t say for sure but it should turn out okay (since it’s going in the food processor). Let me know how it turns out!
Holy cow! This almost didn’t make it into the freezer. Who am I kidding? Only half made it… amazing flavor!
LOL I know! It’s so hard to resist eating the whole container! 😂 Half is still a solid win in my book. Glad you’re enjoying it, Becky!
Oh wow! I just made this using very ripe bananas so no need for the maple syrup and all the rest of the ingredients to a T.. This was absolutely delicious and super easy to make!!! I can finally enjoy dairy free ice-cream without all the excess ingredients that I wish to avoid. Thank you so much for sharing this recipe, I will be making this often😁
Woohoo! That’s seriously so wonderful to hear Alicia! I’m so happy that you’re able to enjoy some cool treats during the summer. 😊
Hi , can you make this in the cuisinart fruit scoop ice cream and sorbet machine? I’m looking for healthy recipes for this new little machine I just bought! Will you feature some? Thank you !
Hi Carla, after taking a quick glance at a demo of the cuisinart fruit scoop frozen dessert machine, it looks like you’ll be able to use the ice cream maker paddle (the one that’s *not* intended to crush fruit) to turn the machine into a regular ice cream maker. I haven’t had a chance to purchase one–so not for now. 😉 Hope you enjoy!
This looks so yummy. I want to ask if the maple syrup could be eliminated? I think this would make it better for me since I don’t like things too sweet.
Hi Renee! Yes, that should be fine. Hope you enjoy it!
Do you think i can use this same recipe to make cookies and cream ice cream? remove the peanut butter and just mix everything together then mix in some oreos? or do you think the taking out the PB would compromise the consistency?
Hi Hadeal! Hmm… you might be able to use this recipe and replace the peanut butter with cashew butter (has a better, more neutral taste that sometimes reminds folks of cookie dough). Enjoy!
Could you use peanut butter powder to reduce fat?
Hmm… I haven’t tried it before, but it might work. Try preparing the peanut powder as directed for the same amount of PB listed in this recipe, and follow my instructions. Note: I’ve noticed that Pb powder can be a bit bitter, so keep that in mind for how it’ll affect the recipe. Let me know how it turns out! 🙂
delicious ice cream