This skinny peanut butter ice cream is the perfect way to indulge in something sweet and satisfying without going overboard with all the extra refined sugars and calories. Skinny peanut butter ice cream tastes like ice cream but it’s actually whipped bananas and unsweetened almond milk for the base. Bananas & almond milk = ice cream? Yes!
Blending frozen, ripe bananas with just the right amount of almond milk results in an unbelievably smooth,thick creamy texture. It’s not just the perfect base for lightened up ice cream, but for smoothies too. Try it, it’ll change your life.
I chose peanut butter for the flavor because peanut butter is awesome. Peanut butter also pairs well with bananas. The flavor of this ice cream is sweet, peanut buttery, a little hit of banana, but above all, divine. This ice cream will definitely be a go-to if you want something sweet but don’t want break too many “I’m trying to be good” rules.
This past Sunday was National Ice Cream Day! I hope you got to celebrate by diving deep into an endless ice cream bowl or waffle cone. What’s your favorite kind of ice cream? I cannot pick a favorite. Sometimes I’m all about cookies n’ cream, other times I want chocolate chip cookie dough, I also love a good simple, rich chocolate ice cream too. There’s not too many peanut butter versions out there so I figured it’d be fun to throw some peanut butter in the mix.
The key to creating “healthier” or “lighter” ice cream is frozen bananas. Bananas are wonderful because when added with a liquid (preferably milk) they whip up like you wouldn’t believe. Thick, smooth, creamy, it’s perfect ice cream consistency. And if your bananas are ripe enough when you freeze them, they give such a sweetness to whatever your blending that you don’t need to add a bunch of extra sweet stuff. For example; I like to blend bananas with unsweetened vanilla almond milk. Always. The almond milk adds just the right amount of creaminess and helps whip the bananas into a smooth consistency. Being able to use unsweetened almond milk doesn’t sacrifice flavor or sweetness, and it much better for you without all the extra sugar. Ice cream that’s yummy without the extra sugar means = grab that extra scoop/go for seconds!
Since this is a “lighter” dessert, I like to garnish it with a couple of sweet accessories without feeling guilty/deprived. Since this is peanut butter, I chose mini reese’s cups and chocolate syrup. Yes I know, it’s not that skinny once I add that stuff but it’s okay to
live indulge a little, or around these parts, a little all the time. Ah, foodie problems.
I forgot to mention how many ingredients go into the ice cream.
Frozen bananas, unsweetened almond milk, pure vanilla extract & peanut butter. That’s it. Just four simple ingredients that you probably already have in your kitchen at this very moment. I only had regular creamy peanut butter on hand so that’s what I used but if you want to go that extra mile and make this a super skinny peanut butter ice cream, feel free to use reduced fat creamy butter. I just thought of that and I think it’s a great way to lighten this up even more.
- 6-8 large ripe bananas (peeled, chopped & frozen)
- 2 cups unsweetened vanilla almond milk
- 1/2 tablespoon pure vanilla extract
- 2 cups regular creamy peanut butter (reduced fat can be used too)
- Combine frozen bananas and almond milk in a blender and blend on a medium or high speed setting for 2 or 3 minutes. You may have to stop blending and push banana chucks around and towards the bottom of the blender to make sure all the chunks get whipped thoroughly. Bananas should be whipped, smooth and thick. Mixture should be thick enough that you could not sip it, rather you need a spoon to scoop it out of the blender. Add in vanilla extract and peanut butter, pushing the peanut butter down into the banana mixture a little bit before blending. Blend again on high speed for 2-3 more minutes until the mixture looks thoroughly combined.
- Pour mixture into a 9x5 inch loaf pan or a large air tight container. If using a loaf pan cover with plastic wrap. Allow ice cream to freeze for 4-6 hours or over night.
- When ready to serve take ice cream out of the freezer and allow to thaw for at least 20 minutes. Since the container will be frozen too it takes a little longer to thaw. Scoop ice cream into bowls and garnish with favorite toppings. Enjoy.
- *6 hours indicated in total time above included time for freezing the ice cream