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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 #GlutenFree #DairyFree #PeanutButter #Dessert #IceCream | Recipe on BeamingBaker.com

4 Ingredient Banana Peanut Butter Swirl Ice Cream (Vegan, Dairy-Free, Refined Sugar-Free, Gluten-Free, No Churn)


Description

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.


Scale

Ingredients

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

Instructions

  1. 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).
  2. Add ½ cup peanut butter, maple syrup and vanilla. Blend until smooth, scraping down the sides of the processor as needed.
  3. 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!
  4. 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.
  5. 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.


Notes

– *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.

  • Category: Ice Cream, Frozen Desserts, Vegan, Gluten-Free, Dairy-Free, Healthy
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