Peanut Butter & Jelly & Banana Ice Cream

October 6th, 2011 11:00 am by Kelly Garbato

2011-09-20 - PB&J & Banana Ice Cream - 0010

Peanut Butter & Jelly & Banana Ice Cream: like PB&J and ‘naner sandwiches, but frozen! This is a quick and simple dessert that’s relatively healthy, especially where ice cream is concerned. Best of all, because it uses frozen, over-ripe bananas as its base, you can make it with a food processor or blender – no expensive ice cream machine required! (Though I do love mine something awful. Don’t worry baby, I ain’t ever gonna quit you!)

Along with apples, bananas and frugal veganism, ice cream is one of my unofficial veganmofo themes this year. Keep your eyes peeled* for future recipes – and in the meantime, check out the ice cream tag for more!

* I’m so frugal, I even recycle jokes. Snap!

Peanut Butter & Jelly & Banana Ice Cream

(Makes slightly more than one quart of ice cream.)


4-5 over-ripe bananas, peeled, sliced and frozen
1/2 cup peanut butter, creamy or chunky
1/4 to 1/2 cup jam (I used grape at the husband’s request)
nuts to garnish (optional; I used a mix of peanuts and soy nuts in the picture above, but only because Shane finished off the peanuts without telling me and then left the empty container in the cabinet to boot. TWIST THE KNIFE WHY DON’T YOU?)


Combine the frozen bananas and peanut butter in a food processor and mix until smoothly blended. Try not to overprocess the batter, as this can result in soupy ice cream.

Transfer to an airtight container. Add the jam a spoonful at a time and mix either thoroughly or just enough to give it a “swirly” effect – it’s your call!

If the soft serve is too much on the soft side, store in the freezer for an hour or until it’s thickened up a bit.

Enjoy: immediately! often! for breakfast, lunch or dinner! with omnivores! for an audience! whenever you have “spoiled” bananas on hand! (frugal vegans don’t waste food, yo!)

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