Vegan Peanut Butter Ice Cream with Strawberry Swirls
This vegan Peanut Butter Ice Cream with Strawberry Swirls is the perfect creamy treat for the summer. You'll only need 6 ingredients to make it and it's a no-churn ice cream!
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 servings
Ingredients for peanut butter ice cream base
- 6 bananas , frozen and in chunks *
- 3 tablespoons peanut butter **
- 1/4 teaspoon salt ***
Quick Strawberry Chia Jam
- 1/2 cup frozen strawberries
- 1/2 teaspoon maple syrup
- 1/4 teaspoon chia seeds
For the strawberry chia jam, heat the frozen strawberries in a small pot, add the maple syrup and let them cook on medium heat until soft. Mash them with a fork, add the chia seeds and give it a quick mix. Take the pot off the stove and let it sit for about an hour to thicken.
Place frozen banana chunks, peanut butter and salt in a food processor and process until completely smooth ice cream. You might have to work in two batches - depending on the size of your food processor. Give it time. If you think it won't work, process it more until it's creamy!
Transfer the peanut butter ice cream into a loaf pan lined with parchment paper, swirl the strawberry jam into the ice cream and freeze for at least 3-4 hours. Enjoy! If it's too hard to spoon out, let it sit at room temperature for a few minutes.
*If you need more instructions on how to properly freeze bananas, check out my Nice Cream post.
**I've used peanut butter made only from roasted peanuts.
***If you use salted peanut butter, you might want to reduce the salt or leave it out completely
Calories: 237kcal | Carbohydrates: 44g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 202mg | Potassium: 739mg | Fiber: 5g | Sugar: 24g | Vitamin A: 115IU | Vitamin C: 26mg | Calcium: 17mg | Iron: 0.8mg