PB banana ice cream + homemade magic shell.

vegan PB banana ice cream

It’s the weekend! What better way to savor the last of these hot summer days than with ice cream!

What if I told you that there is such a thing as HEALTHY ice cream (which I may or may not have made the past three consecutive nights…) I realized I should probably stop hoarding this delectable discovery and share with the rest of you.

So here it is:

For the ice cream:

  • 2 frozen bananas, chopped into rounds
  • 2 Tbs. organic peanut butter (I prefer the chunky kind)
  • 1-2 Tbs. almond milk (or milk of choice) to facilitate blending, if need be


Add ingredients to a food processor and blend until you reach a creamy consistency. The result will be similar to that of soft serve. If you prefer a firmer ice cream, place in the freezer for 1-2 hours. Serves two.

vegan pb banana ice cream

This recipe should have a tagline that says, “I can’t believe it’s not ice cream!” because you will seriously be fooled. If you want to spruce it up, you could swirl in nutella, cinnamon, or cookie bits. Another option is replacing the peanut butter for berries for a more sorbet-like treat. Or, you could be like me and whip up some homemade magic shell! Yet another noteworthy recipe I must share!

For the magic shell:

  • 2 Tbs. chocolate chips, or 1 oz. of your favorite chocolate
  • 1 Tbs. organic coconut oil


Melt ingredients together, either by microwaving for 30 seconds or stirring on the stove top. Drizzle on top of ice cream and watch it harden! Makes approx. 1-2 servings.

Give this recipe a try and you’ll be glad you did! You might even find yourself stockpiling your freezer with frozen bananas.

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