Easy banana ‘ice-cream’ with peanut butter

Transform frozen bananas into this 'nice cream' dessert.
Bowl of homemade banana ice-cream with peanut butter
Immediate Media

This banana ice-cream recipe is dairy-free, vegetarian and kid-friendly (as well as super tasty). How often can you please everyone at the table?




Put the bananas and almond milk in a blender. Cover and blend until a smooth consistency.


Add the peanut butter and cinnamon. Blend until smooth.


Transfer the mixture to a freezer proof container. Cover and freeze for 1 hour.


Remove from the freezer and divide between serving bowls. Sprinkle over the grated chocolate and almonds. Serve.

PER SERVE 691kJ (165Cal), protein 4g, total fat 6g (sat. fat 1g), carbs 22g, fibre 3g, sodium 8mg • Carb exchanges 1½ • GI estimate low • Gluten free

Nutritional info

Banana ice-cream variations

Peanut allergy a problem, or just don’t enjoy peanut butter? Try a different nut butter such as almond or macadamia, or half a cup of another fruit such as strawberry or mango, depending on what’s in season. A little sugar-free maple syrup is also delicious, or enjoy this banana ice-cream au naturel (don’t knock it ’til you’ve tried it!).

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