Home » Food and Drink » Peanut Butter-Banana V’ice Cream

Peanut Butter-Banana V’ice Cream

No dairy. No eggs. Yet a flavor and texture everyone will love. As you can see, it even caught me a little by surprise.

Total Time:
2 to 4


  • 4 very ripe bananas
  • 1/4 c. peanut butter (smooth or chunky)
  • 1 tbsp. coconut oil
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. grated nutmeg
  • pinch of kosher salt


  1. Slice bananas into 1⁄4”-thick rounds and put in a ziptop plastic bag.
    Lay the slices flat in a single layer in the freezer so the rounds freeze
    individually and not in a big clump. Freeze the bananas for at least 2 hours or
  2. Place the frozen bananas, peanut butter, coconut oil, cin­namon,
    nutmeg, and salt in a food processor or blender and let sit for 2 or 3 minutes.
    Then puree until creamy and smooth.
  3. If you like a frozen yogurt consistency, then serve it up. If you like
    a firmer ice cream experience, spoon it into a container and freeze for about
    an hour.