Peanut Butter and Banana Ice Cream
Prep time
Total time
Smooth and delicious, peanut butter and banana ice cream is refreshing -- and low carb!
Recipe type: Dessert
Cuisine: American
Serves: 6 servings
  • Four bananas,
  • ΒΌ cup peanut butter
  • 3 Tablespoons milk
  1. Spread parchment paper over cookie sheet. Make sure there is a flat space large enough to put the cookie sheet in the freezer. Rearrange if needed.
  2. Peel bananas and cut into one inch chunks, placed on parchment lined cookie sheet. Freeze banana chunks until firm, about four hours. Overnight is ideal.
  3. Drop banana chunks into food processor. Add peanut butter and milk.
  4. Pulse food processor until bananas are smooth and peanut butter and milk are thoroughly incorporated.
  5. Drop by spoonfuls onto parchment paper for ice cream bites. OR portion out into small bowls OR divide into six cupcake papers.
  6. Eat immediately for soft serve or freeze approximately 4 hours for firmer ice cream.
Nutritional values are estimates and may vary according to ingredients selected.
Nutrition Information
Serving size: ½ cup Calories: 83, Carbohydrates: 7 grams, Protein: 3 grams,
Recipe by A Pinch of Joy at