Healthy Banana and Peanut Butter Ice-Cream (vegan friendly!)


It’s a well known fact that, in Britain, as soon as the sun begins to poke out of the ever-present grey and miserable clouds, Summer has begun. In total, we’ve probably had about 3 decently hot days (all of which we’ve all complained that it was “too hot” ) but that will not phase us! No! It is summer.

And obviously, along with summer comes ice-cream.

I love ice-cream. It’s a beautiful creation, don’t you think? But (I’ve found) you can’t really have an ice-cream without feeling guilty afterwards… oh… you may think you’re at a stalemate…  well think again and hold that guilt for I present to you a healthy (yes, it’s actually good for you) ice-cream involving only two ingredients: (getting Ben and Jerry’s Phish Food Ice-Cream Cake flashbacks) bananas and PB.


This is such a simple recipe and it’s so delicious. It’s perfect for breakfast, maybe with a little granola sprinkled on top, or just as an after dinner treat. If you want my advice, use incredibly ripe bananas when making this recipe. I mean it. Borderline death-bed material. This will ensure a creamier texture (more like ice-cream) and a faaaarrr better taste.


Here’s the recipe:

  • 4 (very) ripe bananas
  • 2 (heaped) tablespoons of crunchy peanut butter (I used Whole Earth because of it’s natural ingredients)

Chop up all of your bananas and shove them in a plastic container to freeze over-night


Throw all of the frozen banana chunks into a blender and blend to a smooth paste. It will take some time and regular prodding to move about the frozen banana


Once smooth, transfer back to the container and stir in the PB. Put back in the freezer for 2 hours to firm up before serving


Mmmmmmmm, creamy perfection…



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