Healthy banana & peanut butter ice cream

Healthy banana & peanut butter ice cream

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(10 ratings)

Prep: 10 mins plus 1 hr freezing


Serves 4
Use up ripe bananas in this easy frozen dessert with almond milk, peanut butter and cinnamon - a low-fat sweet treat

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal169
  • fat6g
  • saturates2g
  • carbs24g
  • sugars22g
  • fibre2g
  • protein3g
  • salt0g
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  • 4 ripe bananas, chopped into 3cm chunks, then frozen



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 2 tbsp almond milk
  • 1 tbsp organic peanut butter

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 1 tsp ground cinnamon
  • 1 tbsp dark chocolate, grated
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 1 tbsp flaked almonds


  1. Tip the frozen bananas and almond milk into a blender. Blend together to create a smooth consistency. Add the peanut butter and cinnamon, and blend again. Taste and add more cinnamon, if you like.

  2. Transfer to a freezer-proof container and freeze for 1 hr.

  3. Take out of the freezer and serve with grated chocolate and flaked almonds sprinkled over.

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Comments, questions and tips

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15th Mar, 2015
My blender is part of my Kenwood food processor and simply will not cope with the frozen bananas. It stops dead and the motor starts to smell acrid and overheated. I had to wait until the fruit was almost defrosted before I could blend it. What sort of blender did the originator of this recipe use?
Isabelle Grace
24th Apr, 2017
A Nutribullet or Vitamix should do the trick- it needs to be a very strong blender x
4th Mar, 2015
Delicious, easy, and healthy, tastes like chunky monkey without the chunks! I've tried banana ice cream from frozen bananas before which had an unpleasant gummy texture. But the fat from the peanut butter here gives it an amazing, creamy texture just like ice cream. It did take over two hours to freeze properly though. Will definitely be making this again. I used skimmed cows milk and left out the almonds and choc.
3rd Mar, 2015
Before I make this please could Good Food check the almond milk quantity as it only says 2 tablespoons. Is this right? Thank you
goodfoodteam's picture
13th Mar, 2015
Hi broadhaven, thank you for question. The quantities are correct, let us know what you think if you decide to give it a whirl. 
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