- 4 cups low-fat vanilla non-dairy ice cream
- 1 cup mashed ripe banana
- 1/4 cup chunky peanut butter
2. Meanwhile, place the mashed banana and peanut butter in a bowl . Mash together with a fork until blended.
Note: there are lots of great peanut butters to choose from on the market now with no hydrogenated oils. I like Earth Balance or Whole Foods 365 brand, just to name a couple.
3. Combine the softened ice cream and banana mixture in the chilled bowl, stirring together with a rubber spatula. Cover and return to the freezer to re-freeze to desired consistency.
This ice cream will be fabulous on its own, but here are a few ideas to make it even more decadent:
Crumble a chocolate-peanut vegan candy bar over the top (try the Jokerz which is exactly like a Snickers - but vegan), for a "Packed with Peanuts" sundae.
Top with Soyatoo whipped cream. Call this sundae "The Elvis" in honor of Elvis' favorite peanut butter-and-banana sandwiches.
Serve with a scoop of store-bought mocha vegan ice cream, for a great flavor combination. Add a sugar cone from Edward & Sons on top.
8 servings (1/2 cup), Calories 183
I was so proud of how this ice cream turned out. It froze back to the perfect consistency, and if I hadn't made it myself, I would never know it was a quick trick of stirring ingredients together. The banana and peanut butter were a perfect 50/50 ratio of sweet and salty. However, I'd add both more peanut butter and more banana next time, for stronger flavor.
A final note on ice cream sundaes: there's no better month in the year for ice cream sundae desserts than the last hot days of August. A couple other fun ideas to try:
"Banana Pudding" sundae - top your favorite vegan vanilla ice cream with chopped banana, crushed vanilla wafer cookies (such as Back to Nature), and Soyatoo whipped cream.
"Fire and Ice" sundae - sprinkle your favorite vegan vanilla with cayenne pepper.
"Apple Pie" sundae - top your favorite vegan vanilla with pre-made apple pie filling and cooked piecrust bits.