Recipe: Vegan Ice Cream

My friend Erin (who is newly engaged!!) is going to be so proud of me.

I tried a vegan ice cream recipe today. (Erin is vegan for those of you who don’t know her.)

Actually, it was pretty similar to a recipe she’d suggested to me a few months back that I had never gotten around to making.  The only difference was this one included peanut butter. (And I could seriously live off peanut butter.)

It’s pretty simple.



2 bananas

1 tbsp of peanut butter (the recipe suggested smooth, but I prefer chunky peanut butter)


Slice bananas and freeze for two hours. Remove from freezer and place in blender with a tbsp of peanut butter. Blend until it reaches the desired consistency.


This recipe may have been meant for me. I love bananas and peanut butter together. They’re my go-to pre gym food or my “I’m so starving at a random time of the day” food. So, when I saw this recipe on Pinterest the other day, I figured I should give it a whirl.

I was having a little bit of an issue with my blender, so I couldn’t really blend it into a smoother consistency. So it was a little more like hard ice cream, and it was DELICIOUS.  It’s definitely a great alternative to Edy’s or Ben and Jerry’s or whatever your preferred brand of ice cream is.

The banana gives it the creamy and cold texture and you don’t really miss the dairy.

It can’t compare, of course, to the Creamery, but it still is a pretty delicious snack.


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