Vegan Peanut Butter Banana Ice Cream with Brownies Fudge
This Peanut Butter Banana Fudge Ice Cream is super creamy, rich, and packed with amazing chocolate brownies chucks. And it might sound surprising, but it's actually really wholesome as well!
Prep Time10 minutesmins
Freezing15 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: vegan
Keyword: 30 minutes or less, 7 ingredients or less, dairy-free, gluten-free, vegan
Make the brownies if you haven't yet. Let them cool and cut them into big cubes. Put them into the fridge.
Add the frozen banana slices and peanut butter into a food processor. Blend until smooth. Stop and scrape down the sides 2~3 times to make sure everything is blended.
Transfer the mixture into a freezer-safe bowl or pan and freeze for 15~20 minutes. If you want it to be firmer and harder, you can freeze it longer.
Scoop out and enjoy as it is or add toppings and drizzles of peanut butter to bring it to the next level.
Notes
*Frozen bananas: Peel and slice 2~3 bananas into coin shape and place them onto a lined baking tray. Freeze for at least 6 hours.
I recommend using a mini food processor to make this recipe. If your food processor is bigger, double or triple the recipe so it's easier to blend.