General · Recipes

Banana “Ice Cream” with Peanut Butter Shell

So this was (accidentally) an amazing dessert I whipped up for myself to eat while watching Netflix. And now I’m going to share it with you – you’re welcome 😉

PS: this is NOT mashed potatoes and gravy as my poor quality picture might convey…


Anybody that’s looking for healthy recipes has probably already stumbled upon the concept of this “ice cream”. It has many names: Nice Cream, Nana Ice Cream, Banana Ice Cream, etc… Well, it’s fabulous and if you have a food processor, MAKE THIS NOW!

And it’s so easy! What could be better than healthy dessert that is easy to make for yourself at home for less than buying some actual dessert at the store? Not much…

You have to start preparing this the day before because the only ingredient is frozen bananas. You will need to peel some bananas and break them into chunks. Stick them in the freezer. Go to bed.

Important note: you HAVE to peel the bananas ahead of time. If you don’t peel them, you better wait for those suckers to defrost because there’s no way that peel is coming off. Trust me…

Banana “Ice Cream”

This recipe serves one for a decent sized dessert. You can always double or triple for guests… or for one really hungry sweet tooth 😉

1 Frozen Banana (broken into 4-6 pieces)

1-2 Tbsp Milk of Choice (I’ve used almond, coconut, regular 2%)*

Put the frozen banana pieces and milk in a food processor and blend until you get an ice-cream-like texture. Don’t be worried if it’s a little noisy at first, trust me, it will come together smoothly. You might have to scrape the sides once or twice. If you’re preparing any other toppings you can either do it before you start the ice cream, or put it in the freezer in the mean time. The texture is PERFECT right when it’s finished so you don’t want to let it sit out too long.

*You could also add in some cool whip or whipped cream if you have it. It gives it a more milky/creamy texture. But honestly you don’t need it.

Peanut Butter Shell

1-1.5 Tbsp Peanut Butter (I used Skippy Extra Chunky – highly recommended)

1 tsp Coconut Oil

Put the peanut butter and coconut oil in a microwave-safe container and cook on high for 30 seconds. No need to stir before putting it in. When it comes out hot, stir it up – the oil helps to thin out the peanut butter just a little bit.

Pour the peanut butter mixture right over your cold banana “ice cream”. In a couple of seconds it will harden up to a nice shell.

Now go enjoy 🙂

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