BANANA AND PEANUT BUTTER 4-INGREDIENT 'ICE CREAM'
I make this for my family all the time! This is a great recipe for vegan/vegetarian diets, just replace the peanut butter with organic peanut butter or another nut butter. Substitute water for milk if desired. The more milk you add, the thinner and soupier your ice cream will be. Serve with sliced fresh fruit or handmade whipped cream.
Provided by roxyanndra
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h10m
Yield 2
Number Of Ingredients 5
Steps:
- Arrange banana chunks on a plate; freeze until solid, about 2 hours.
- Blend frozen bananas, confectioners' sugar, milk, and vanilla extract together in a blender until smooth and creamy; add peanut butter and blend until smooth.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 28.8 g, Fat 1.8 g, Fiber 3.2 g, Protein 2 g, SaturatedFat 0.4 g, Sodium 13.7 mg, Sugar 16 g
2-INGREDIENT BANANA ALMOND BUTTER ICE CREAM
A deliciously sweet no-churn ice cream made with bananas and almond butter! No ice cream maker needed. A great way to use ripe bananas!
Provided by Jamie Silva
Categories Dessert
Time 15m
Number Of Ingredients 3
Steps:
- In a blender, add bananas and blend until smooth. Add almond butter. Blend until well combined. Transfer the creamy mixture into an ice cream tub. Fold in toppings, if desired.
- Place in the freezer for up to 12 hours before serving. When ready to eat, thaw for 10 minutes, scoop and enjoy!
Nutrition Facts : ServingSize 1 serving (without mix-ins), Calories 50 kcal, Carbohydrate 2 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g
BANANA ICE CREAM FROM ALMOND BREEZE®
Chocolate and bananas are the perfect combo in this almondmilk ice cream recipe.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- In a food processor or blender, mix frozen banana chunks, Almond Breeze Almondmilk Vanilla, peanut butter, and chocolate chips.
- Blend until smooth.
Nutrition Facts : Calories 200.7 calories, Carbohydrate 31.8 g, Fat 8.8 g, Fiber 3.7 g, Protein 3.7 g, SaturatedFat 3.5 g, Sodium 51 mg, Sugar 19.3 g
HEALTHY BANANA & PEANUT BUTTER ICE CREAM
Use up ripe bananas in this easy frozen dessert with almond milk, peanut butter and cinnamon - a low-fat sweet treat
Provided by Good Food team
Categories Dessert, Treat
Time 10m
Number Of Ingredients 6
Steps:
- Tip the frozen bananas and almond milk into a blender. Blend together to create a smooth consistency. Add the peanut butter and cinnamon, and blend again. Taste and add more cinnamon, if you like.
- Transfer to a freezer-proof container and freeze for 1 hr.
- Take out of the freezer and serve with grated chocolate and flaked almonds sprinkled over.
Nutrition Facts : Calories 169 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein
ALMOND BUTTER BANANA ICE CREAM - NO ICE CREAM MAKER NEEDED!
Provided by The Coconut Mama
Number Of Ingredients 2
Steps:
- Blend frozen bananas in a high-speed blender or food processor until they're creamy. The banana ice cream will be slightly melted, like soft serve ice cream.
- Add almond butter and blend until it's completely mixed with the bananas.
- Next you'll want to grease a bread loaf pan with coconut oil.
- Pour the almond butter banana ice cream into the greased pan and place it in the freezer for 1-2 hours.
- Once the almond butter banana ice cream is frozen you can scoop your ice cream out and serve.
- Top with your favorite goodies and enjoy!
BANANA & ALMOND ICE CREAM
If you haven't tried making banana ice cream (or nana nice-cream as it's sometimes called) then you need to give it a go. It's super delicious and really easy to make. All you need to do is freeze chopped up bananas, then blend them - We absolutely love it. Be sure to use really ripe bananas. They should be quite soft and really sweet, it's such a great way of using up over ripe bananas too so they don't go to waste. We've added a couple of ingredients to this version and we're not disappointed with how it's turned out, as it tastes great. Optional toppings: chopped hazelnuts & honey (or maple syrup)
Provided by hello
Categories Dessert
Time 5m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Add all the ingredients to a blender or food processor and blend until smooth, creamy and delicious!
- Serve with your choice of toppings (We went from chopped hazelnuts and honey).
HOMEMADE VEGAN BANANA BUTTER ALMOND/PECAN ICE CREAM
Vegan Butter Pecan Ice Cream! What's more impressive than making your own homemade Vegan Butter Pecan ICE CREAM?? Forget those preservatives and cow hormones (old school!!), and enjoy the freedom...
Provided by ninasveganrecipes
Categories Gluten Free
Yield 6
Number Of Ingredients 10
Steps:
- Instructions Blend all ingredients together until creamy and smooth (if you want your nuts whole and not chopped into the ice cream, put them in after you finish blending). If you have an ice cream maker, pour mixture into ice cream maker and churn for 25 minutes or according to manufacturers instructions. Otherwise, pour mixture into a bowl and place in freezer for 15 minutes. Take out and turn/mix by hand. Place back into freezer. 15 minutes later, mix again, and repeat every 15-30 minutes until you achieve your desired texture. Scoop into a bowl and eat up
Nutrition Facts : Nutrition facts 250 calories 16 grams fat
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3.7/5 (3)Category DessertServings 8Total Time 40 mins
- Puree the banana in a food processor. Add the rest of the ingredients except the chocolate chips. Puree until completely smooth. Stir the chocolate chips by hand.
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- Line the 9×13 inch pan with parchment paper. Carefully flip the peanut butter sandwich cookie upside down (this step isn’t necessary, but it will make the top look better). Slowly slide the cookie onto the parchment paper. Top with the banana ice cream and spread around evenly. Carefully slide the second piece of peanut butter cookie on top of the ice cream.
DAIRY-FREE BANANA ICE CREAM - 4 INGREDIENTS - PINCH ME …
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- Place all ingredients (frozen sliced bananas, creamy peanut butter, almond milk, and vanilla) into a high-speed blender or food processor and pulse until blended into a creamy ice cream consistency. This may take a few minutes and may require scraping the edges to ensure everything is blended well.
- Scoop out, place in ice cream bowls and serve immediately. Top with your favorite ice cream toppings. We love chocolate syrup and mini chocolate chips, caramel, and peanuts.
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- Cut the frozen bananas into coins, so they will process faster. Then add them to the bowl of a large food processor fitted with an "S" blade. Add in the peanut butter, vanilla, and salt, too.
- Process until the bananas are smooth, stopping to scrape down the sides of the food processor, as needed. It is ready to serve when it has a soft-serve consistency, which can take 2 to 3 minutes of processing. Add a tablespoon of water or almond milk, if you want to speed the process, but keep in mind that might make your ice cream more runny in texture.
- Serve immediately for a soft-serve style dessert, or transfer to a sealed container and store in the freezer for 1 to 2 hours for a firmer, scoop-able ice cream. Banana ice cream can be stored in an airtight container in the freezer for up to 2 weeks without the flavor being affected, but see the notes in this post about making it scoop-able again.
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- Place all ice cream ingredients in a power blender and blend until the mixture is smooth and uniform. Throw in the add-ins and pulse a few times to mix them through.
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- Allow ice cream to thaw out on the counter for a little prior to scooping (or divide into individual portions like this to begin with if you prefer). Sprinkle with some cacao nibs if you like and enjoy!
STRAWBERRY-BANANA NICE CREAM - NUTRITIONFACTS.ORG
From nutritionfacts.org
4.5/5 (20)Servings 4Cuisine AmericanCategory Dessert
- Combine the bananas and almond butter in a food processor and blend until smooth and creamy. Add the strawberries and vanilla and pulse to mix well, leaving a few solid bits of strawberry throughout. Transfer the nice cream to an airtight container and freeze for 30 minutes for a soft texture or for 1 to 2 hours for a firmer texture. If the nice cream becomes too hard to scoop, let it stand at room temperature for 10 to 15 minutes before serving.
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