3 Ingredient Peanut Butter Banana Nice Cream Recipe

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My kids inherited my love of ice cream, and I make this 3 ingredient peanut butter banana nice cream whenever I want a quick and wholesome dessert. I use frozen bananas, powdered peanut butter, and dairy-free milk. It comes together in just 5 minutes and has a rich, creamy texture that tastes surprisingly similar to traditional ice cream.

Two white plates stacked and two white bowls stacked on top of them with scoops of peanut butter ice cream inside.

Nice cream is one of the best ways to use frozen bananas, and if you love anything peanut butter flavored, I highly recommend trying this 3 ingredient peanut butter banana nice cream recipe. The blended bananas create an incredibly creamy texture without dairy, while the powdered peanut butter adds rich roasted flavor and extra plant-based protein. I love making this when I need something slightly less sweet than vegan caramel nice cream, but still decadent.

Even before I committed to a vegan lifestyle, traditional ice cream was not always kind to my stomach. So when I discovered the incredible creamy texture that blended frozen bananas yielded after my friend made mango nice cream, I was over the moon. The first time I made this recipe for my boys, they could not believe that it would be ready in just 5 minutes, and they sat patiently at the kitchen counter with their spoons and bowls. I learned that day that when it comes to nice cream, it is a good idea to make a double batch.

I love this 3 ingredient peanut butter banana nice cream so much; it is the reason that my freezer is always well stocked with bananas. As both a mom and a recipe developer, I appreciate vegan recipes that satisfy dessert cravings while using wholesome ingredients. Bananas provide natural sweetness along with potassium and fiber; powdered peanut butter adds protein and a concentrated peanut flavor without making the dessert heavy. 

And if the flavor is not reason enough to love this recipe, then the method definitely is. Forget hours of churning. I start by pulsing the frozen bananas until they break into small pieces, then I blend them with the powdered peanut butter and just enough dairy-free milk to create a thick, creamy texture. If I want a firmer dessert, I freeze it for a short time before scooping it into bowls and finishing each serving with my favorite toppings. 

My boys have watched me make this ice cream countless times, and they could probably make it themselves, with their eyes closed. So one morning I was making smoothies for everyone, but my eldest told me he wanted a specific kind of smoothie. In my half-asleep state, I added the ingredients to my blender, following his instructions carefully. When he told me to stop, I looked at the thick and creamy mixture, and that is when my youngest said, “Hey! Why does he get nice cream for breakfast?” Ha! Make this nice cream this weekend, and have a guilt-free second helping on me.

🥘 Ingredients

I just use 3 basic ingredients to create this creamy peanut butter banana nice cream. This is all I need:

An open banana, closed bananas, jar of milk and container of powdered peanut butter with a green and white label.An open banana, closed bananas, jar of milk and container of powdered peanut butter with a green and white label.
A white bowl on a brown and white surface filled with slices of frozen bananas.A white bowl on a brown and white surface filled with slices of frozen bananas.
A jar of caramel, spoon of flaked sea salt and glass bowl of chopped peanuts on a speckled tan and white surface.A jar of caramel, spoon of flaked sea salt and glass bowl of chopped peanuts on a speckled tan and white surface.

Frozen bananas: I freeze ripe banana slices ahead of time to use for my naturally sweet and creamy base. 

PB2 powdered peanut butter: I use powdered peanut butter for an intense peanut flavor, while keeping the texture light and smooth. 

Dairy-free milk: I add just enough dairy-free milk to help everything blend. Canned coconut milk creates the richest texture, although almond, oat, or soy milk also work well. 

Peanut butter caramel (optional): I combine powdered peanut butter, maple syrup, and vanilla extract for a rich drizzle.

Toppings (optional): Sometimes I add chopped peanuts, dairy-free chocolate chips, caramel sauce, or vegan whipped cream when serving.

Two containers of powder peanut butter with a green and white label sitting in front of each other and the back one is open.Two containers of powder peanut butter with a green and white label sitting in front of each other and the back one is open.

🔪 How To Make

This 3 ingredient peanut butter banana nice cream is done and ready to serve in the blink of an eye, making it ideal for those sweet cravings that sneak up on you. This is how I make it:

Pulse bananas: First, I place the frozen bananas into a blender or food processor and pulse several times until they are chopped into very small pieces.

A blender with frozen slices of bananas inside it on top of a brown and white surface.A blender with frozen slices of bananas inside it on top of a brown and white surface.

Add remaining ingredients: Then I add the powdered peanut butter and dairy-free milk and blend on low speed, stopping several times to scrape down the sides. I blend until the mixture is the same as soft serve consistency.

A blender with pulsed frozen bananas inside it sitting on a brown and white surface.A blender with pulsed frozen bananas inside it sitting on a brown and white surface.

Freeze: If I prefer a firmer texture, I transfer the nice cream to a freezer-safe container and freeze for about 2 hours. While it freezes, I make my peanut butter caramel sauce, if I am using it.

A hand holding a blender so you can see blended peanut butter ice cream inside it.A hand holding a blender so you can see blended peanut butter ice cream inside it.

An ice cream scooper putting peanut butter ice cream in a white bowl stacked on another bowl.An ice cream scooper putting peanut butter ice cream in a white bowl stacked on another bowl.

Add caramel: I scoop the nice cream into serving bowls and add the caramel sauce on top.

White bowls stacked on each other with scoops of peanut butter ice cream and caramel drizzling on it.White bowls stacked on each other with scoops of peanut butter ice cream and caramel drizzling on it.

Serve: Then I finish with toppings of my choice and serve immediately.

A spoon getting a bite of peanut butter ice cream from a white bowl stacked on another white bowl.A spoon getting a bite of peanut butter ice cream from a white bowl stacked on another white bowl.

My #1 Secret Tip for this 3 ingredient peanut butter banana nice cream recipe is to freeze very ripe bananas. I like letting the bananas become super ripe before freezing so that I can make a sweeter and creamier dessert that does not need additional toppings for flavor.

Other Tips To Keep In Mind:

  • Slice first: I make sure to slice the bananas before freezing them, as smaller pieces blend much faster and put less strain on the blender.
  • Freeze flat: After I have sliced my bananas, I freeze the pieces in a flat single layer to prevent them from freezing into a solid mass.
  • Add milk slowly: I add the dairy-free milk one tablespoon at a time if needed. Too much liquid creates a smoothie instead of thick nice cream.
  • Scrape sides: Stopping the blender several times to scrape the mixture back towards the blades helps to blend everything smoothly without adding unnecessary liquid.
  • Pulse slowly: I begin with short pulses instead of continuous blending. This helps break apart the frozen bananas without overworking the blender.

📖 Variations

I have blended this 3 ingredient peanut butter banana nice cream in so many different ways, I have lost count. These are 3 versions that make regular appearances in our freezer:

Peanut butter cup: I blend 2 tablespoons of unsweetened Dutch-processed cocoa powder into the nice cream along with the powdered peanut butter. Then I chop up pieces of vegan peanut butter cups over the top along with the caramel peanut sauce. My kids love this version and always add more pieces of peanut butter cups on top.

Berry swirl: For a bright fruity flavor that balances the rich peanut butter perfectly, I add 1 cup of frozen raspberries during the final few pulses so ribbons of fruit run throughout the nice cream. I love serving this with vegan white chocolate chips. 

Mocha peanut butter: I add 1 teaspoon of instant espresso powder to the blender, and finish the nice cream with mini dairy-free dark chocolate chips. This is a more grown-up flavor which my husband loves. 

🍽 Serving Suggestions

If you have opted to freeze this nice cream for a more solid texture, I highly recommend using it in a sundae. Start with 2 scoops in a dessert dish, then add a drizzle of vegan caramel sauce, some fresh blueberries or caramelized bananas, and a few pieces of edible brownie batter.

In our house, we tend to favor splits over sundaes. I arrange a few scoops between 2 slices of banana, 1-3 peanut butter date balls, a dollop of vegan whipped cream, a good helping of healthy vegan chocolate sauce, rainbow sprinkles, and a cherry on top. 

A spoon in a white bowl filled with peanut butter ice cream scoops topped with caramel and peanuts.A spoon in a white bowl filled with peanut butter ice cream scoops topped with caramel and peanuts.

🧊 Storing And ♨️ Reheating

Refrigeration: This nice is not suitable for refrigeration, as it will melt quite quickly.

Freezing: I transfer any leftover nice cream to an airtight freezer-safe container and press a piece of parchment paper directly onto the surface before securing the lid. This keeps well for up to 3 months.

Reheating: There is no reheating needed for this recipe. When the nice cream has been frozen solid, I let it sit on the counter for 10-15 minutes before scooping.

❓Recipe FAQs

Why is my nice cream turning out icy instead of creamy?

I have experienced this when my bananas were not fully ripe before freezing or when too much dairy-free milk is added during blending. Very ripe bananas contain more natural sugars, which help create a smoother texture. I also only add enough milk to keep the blender moving so the mixture stays thick like soft serve.

What can I use instead of powdered peanut butter?

I have made this recipe with 2-3 tablespoons of creamy natural peanut butter when I did not have powdered peanut butter available. Since traditional peanut butter contains more natural oils, the finished nice cream becomes a little richer and softer. Almond butter or cashew butter also make delicious alternatives with their own unique flavor.

Can I make nice cream without a high-powered blender?

Yes! I let the frozen banana slices sit at room temperature for 5-10 minutes so they soften slightly before blending. I also start with a splash of chilled dairy-free milk and stop to scrape down the sides several times. If necessary, I will blend the nice cream in batches. It takes a little longer, but even a standard blender or food processor can produce a creamy nice cream with a bit of patience.

Three scoops of peanut butter ice cream inside a white bowls stacked on another bowl and on two stacked white platesThree scoops of peanut butter ice cream inside a white bowls stacked on another bowl and on two stacked white plates

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Peanut Butter Banana Nice Cream

My kids inherited my love of ice cream, and I make this 3 ingredient peanut butter banana nice cream whenever I want a quick and wholesome dessert. I use frozen bananas, powdered peanut butter, and dairy-free milk. It comes together in just 5 minutes and has a rich, creamy texture that tastes surprisingly similar to traditional ice cream.

Prep Time5 minutes

Total Time5 minutes

Course: 30 Minutes or Less, Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: 4

Calories: 181kcal

Optional Peanut Butter Caramel Topping:

  • My #1 Secret Tip for this 3 ingredient peanut butter banana nice cream recipe is to freeze very ripe bananas. I like letting the bananas become super ripe before freezing so that I can make a sweeter and creamier dessert that does not need additional toppings for flavor. 
  • Slice first: I make sure to slice the bananas before freezing them, as smaller pieces blend much faster and put less strain on the blender.
  • Freeze flat: After I have sliced my bananas, I freeze the pieces in a flat single layer to prevent them from freezing into a solid mass.
  • Add milk slowly: I add the dairy-free milk one tablespoon at a time if needed. Too much liquid creates a smoothie instead of thick nice cream.
  • Scrape sides: Stopping the blender several times to scrape the mixture back towards the blades helps to blend everything smoothly without adding unnecessary liquid.
  • Pulse slowly: I begin with short pulses instead of continuous blending. This helps break apart the frozen bananas without overworking the blender.

Calories: 181kcal | Carbohydrates: 39g | Protein: 7g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 0.01mg | Sodium: 115mg | Potassium: 537mg | Fiber: 6g | Sugar: 19g | Vitamin A: 146IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 0.4mg