Salted Peanut Butter & Banana {Vegan, RSF}

By April 14, 2015 frozen, healthy, naked treats, recipe series, recipes, sweet, vegan

Salted Peanut Butter Banana Ice Cream  The Macadames

Alright you guys, I don’t care to admit how many times I’ve made this ice cream in the past few weeks. I’ve gone to make it for the blog at least twice a week, but it ends up getting eaten well before I can photograph it. It just looks so damn creamy and inviting that i’ve been eating it straight out of the ice cream maker using my fingers. That is no lie.

I’ve been raving about this ice cream so much in fact, that my friends finally had to come over and try it so I would shut the hell up about it. I was slightly scared that I’d built it up too much. Do they know its completely vegan and sugar free? It’s not going to taste like Ben & Jerry’s alright.

Salted Peanut Butter Banana Ice Cream | Anisa Sabet | The Macadames-336

But…. it was during the “mmmms” and “oh my gods” that I sighed relief and waited for the compliments to flow.

Salted Peanut Butter Banana Ice Cream | Anisa Sabet | The Macadames-337

Honestly… the flavour combination of peanut butter and banana is so friekin good that I honestly want to know if anyone out there doesn’t like it?

>>>>>>> DEATHLY SILENCE? Okay good, I thought as much.

Salted Peanut Butter Banana Ice Cream | Anisa Sabet | The Macadames-339

As you might have noticed, I’ve been playing around with making healthy ice cream using coconut cream or milk. It completely blows my mind how easy, indulgent and delicious it can be. It’s honestly my favourite ingredient of the minute and I really need to find where I can buy in bulk because I’m going through several A DAY. I like my ice cream alright. I’m not going to apologise.

Salted Peanut Butter Banana Ice Cream | Anisa Sabet | The Macadames-353

Salted Peanut Butter Banana Ice Cream | Anisa Sabet | The Macadames-352

By adding a few frozen bananas, you can up the creamy and sweetness ante by at least 5. Bananas are naturally sweet, so you don’t need to add nearly as much sweetener and the frozen texture of bananas is second to none – I know, I know, it’s ridiculous. How do these simple ingredients create such an overwhelmingly indulgent outcome?

Salted Peanut Butter Banana Ice Cream | Anisa Sabet | The Macadames-359

When you’re eating it, you might need to ask yourself, is this real life? As in how can this ice cream dream be truly vegan, sugar free and only have FIVE ingredients? That’s right, 1, 2, 3, 4,5. But I can assure you my friend, this is real life and I am pretty chuffed about being able to share this recipe with you.

The method is simple, the taste is unbelievable and the recipe is totally memorisable, or maybe I have just memorised it from how many times I have made it? But EITHER WAY stop reading and make this ice cream right now.

That’s an order!

P.s this was my first photo shoot using artificial light, nothing comes close to glorious sunlight, but these aren’t tooooo bad. What do you think?

Don’t forget to hashtag #cookwiththemacadames when making our recipes. We love to see how you went and get a peek at your kitchen table.

What you need:

  • Blender
  • Ice cream maker

Ingredients (makes approx 1L):

  • 2-3 ripe bananas, frozen
  • 1 can full fat coconut milk, chilled if possible
  • 4-5 tablespoons organic (or home made) peanut butter
  • 1/4-1/3 cup maple (depending on how sweet you like it)
  • 1 teaspoon vanilla extract
  • Sea salt to taste (I used 1/4 teaspoon but you might want to use a bit less)
  • Optional: crushed peanuts for serving


1. Shake the can of coconut milk or cream wellPop all the ingredients into a blender and blend until smooth.

2. Put the mixture into the fridge for an hour or so to chill. This isn’t mandatory but blending can sometimes heat the mix and the ice cream maker works best with chilled ice cream bases.

3. Pour the mixture into an ice cream maker and follow the instructions. I find 30-40 minutes is the perfect time for most batches. You’ll need to keep an eye on it to make sure it doesn’t over churn. It should be a frozen creamy texture but not solid.

4. Transfer to a freezer safe container to set. Leave for at least 3-5 hours but overnight is ok too. If you freeze overnight, you should get it out at least 20-30 minutes before you want to serve.

5. To serve: Serve a few scoops of ice cream and top with chopped peanuts.

Storage: in the freezer for up to a week.


*The coconut milk should be full fat as this will ensure a creamier ice cream. Don’t go for the light options.

*Chilling the coconut milk is highly preferable.

*If you don’t have an ice cream maker: omit the coconut cream and mix the ingredients in a blender & serve immediately.

Bon appétit!

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Salted Peanut Butter Banana Ice Cream | Anisa Sabet | The Macadames-348

Salted Peanut Butter Banana Ice Cream | Anisa Sabet | The Macadames-347

Salted Peanut Butter Banana Ice Cream | Anisa Sabet | The Macadames-342

Salted Peanut Butter Banana Ice Cream | Anisa Sabet | The Macadames-357

For other similar recipes, try my vegan & sugar free raspberry sage ice cream.

Vegan Raspberry Sage Ice Cream Anisa Sabet | The Macadames-6

Or my coffee coconut ice cream. Also vegan & sugar free.

Vegan Coffee Coconut Ice Cream Anisa Sabet | The Macadames-30

Anisa – The Macadames. xx

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  • Reply Alison @Food by Mars April 15, 2015 at 11:18 am

    YUM! PB & Banana is magical… I have to try this! xo

    • Reply Anisa April 15, 2015 at 4:45 pm

      You really do have to try it – let me know how you go 🙂

  • Reply Allyson April 15, 2015 at 1:24 pm

    These photographs are stunning. Have GOT to get an ice cream maker!

    • Reply Anisa April 15, 2015 at 4:45 pm

      Thank you so much. You must! Let me know how you go 🙂

  • Reply Thalia @ butter and brioche April 15, 2015 at 1:38 pm

    Such a delicious ice cream and flavour combination – peanut butter and banana together is just SO good and I love the salty addition. Wish I had a scoop or two now!

    • Reply Anisa April 15, 2015 at 4:46 pm

      It really is and it’s completely healthy, vegan and sugar free. You can eat it ALL DAY LONG!

  • Reply gin April 25, 2015 at 11:45 pm

    Very nice recipe! Also, I think your artificial light is working great. Your pic caught my eye right away in Tastespotting and I had to come over!

    • Reply Anisa April 29, 2015 at 1:16 pm

      Thanks so much. I wasn’t sure as the white balance looks a bit off, but you learn from every shoot right! Thanks for stopping by and let me know if you try the recipe? Ax

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