Banana Butter Ice Cream

Dear Reader,

By now, I’m sure you’ve heard that you can make “ice cream” with just a ripe banana. But, today, I would like to put a little twist on this classic recipe and give it a little extra protein. This recipe is super easy, delicious, and more nutritious than traditional ice cream. But, because this recipe is basically just bananas and nut butter, it is a fair bit heavier than your average dairy ice cream. Also, the ice cream doesn’t even taste so much like bananas (well, when it is cold and resting on an unrefined palette at least).

Serving Size: 1


  • Food Processor
  • Freezer
  • Closed container (or a Ziplock bag)


  • 1 banana (ripe, but not over-ripe, is better)
  • 1 tablespoon peanut butter (or another nut butter or soy butter)
  • 1.5 tablespoons heavy whipping cream (or more for a more liquid-y product)
  • Honey drizzled to taste (or another sweetener such as maple syrup)


For example:

  • Whipped cream
  • Chocolate/ Caramel/ Strawberry Sauce
  • Maraschino cherries
  • Cocoa powder
  • Chocolate chips
  • Etc.


  1. Peel and slice the banana
  2. Place the banana slices in a closed container
  3. Freeze for 2 to 4 hours
  4. Place the frozen banana and peanut butter into a food processor
  5. Add the sweetener (and potential optional add-ins such as cocoa powder, cinnamon or chocolate chips, but not whipped cream)
  6. Process until smooth
  7. Scoop into a bowl
  8. Add remaining optional toppings, if applicable
  9. Serve immediately
Ice cream with chocolate added in
Ice cream with cinnamon and caramel sauce added in




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