Mrs. McG's Vegan Peanut Butter Banana Ice Cream

Mrs. McG's Vegan Peanut Butter Banana Ice Cream

Mrs. McG

"This is a quick and easy vegan ice cream dish I created for some in-laws who are on a vegan diet. My husband added mini-chocolate chips (not vegan) and said this ice cream almost tasted like cookie dough! This recipe is much more healthy than traditional ice cream. Be sure to give it a try. Enjoy!"
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Ingredients

15 m servings 299 cals
Serving size has been adjusted!
Original recipe yields 3 servings

Nutrition

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Process bananas, peanut butter, vanilla extract, and ground cinnamon together in a food processor, pausing to scrape down the sides occasionally, until smooth. Add soy milk and blend until smooth. Scoop into bowls and top with chopped almonds.

Footnotes

  • Cook's Note:
  • The bananas break down easier in the food processor if they are in smaller chunks. I slice them up and put them into a resealable freezer bag to freeze them.

Reviews

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This turned out great. Nice consistency and taste. My toddler and I both ate it up. (I'll confess--we ate this for breakfast!) Thanks for the recipe!

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