If you are looking for a healthy and irresistible dessert, fit ice creams are the perfect choice! These desserts not only satisfy your cravings at any time, but they do so while maintaining a balanced nutritional profile. I love them because they are also a quick and easy solution to prepare, and you can say goodbye to tubs of ice cream filled with glucose syrup, thickeners, and even other unsuspected ingredients like soft wheat flour! It’s been three years since I last bought ice creams because I can satisfy my sweet tooth this way, by making them at home and choosing the quality of the ingredients! This ice cream without using an ice cream maker with banana and peanut butter is the perfect unexpected compromise! Its creaminess and goodness are truly surprising, so much so that no one will notice the difference compared to regular ice cream! You’ll just need a freezer bag and a powerful blender, and you’re done! Serve it with chocolate sauce or, as I did, with peanuts or other nuts like walnuts, hazelnuts, or toasted cashews and dark chocolate flakes. It will be your perfect snack or your healthy end-of-meal treat with no guilt and with all the benefits and nutrients of an energetic fruit like banana!
If, like me, you love pampering yourself with healthy and genuine recipes, also try these fitness-style alternatives:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 8 Hours
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while costing you nothing extra!
- 8.5 oz bananas
- 1.4 oz Greek yogurt
- 0.7 oz peanut butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- A few peanut (whole)
- 2 teaspoons peanut butter
- 0.35 oz dark chocolate (chopped with a knife)
Tools
- 1 Knife
- 1 Cutting board
- 1 Food bag
- 1 Blender
- 1 Spatula
- 1 Ice cream scoop
- 2 Bowls
Steps
For convenience, I recommend proceeding with the fruit freezing phase the night before, but 8 hours is sufficient. Proceed as follows: peel the bananas that should be quite ripe.
Slice them coarsely on a cutting board into rounds, but if you are concerned that your blender is not powerful enough, I recommend cutting them into smaller chunks.
Transfer the banana slices into a food bag suitable for freezing and seal it. Place the bag in the freezer for at least 8 hours, but overnight would be better.
After the time in the freezer, pour the frozen banana slices directly into a blender. Add also the yogurt and ground cinnamon.
Add the peanut butter as well.
And finally the vanilla extract. Turn the blender on a couple of times for about 5”-6”*.
You should get a smooth, homogeneous, and creamy mixture.
Serve the ice cream immediately in nice cold bowls that have been previously placed in the freezer, and return it to the freezer for a maximum of 30 minutes, especially if it’s very hot, before enjoying it. Garnish with chopped peanuts or nuts, chopped chocolate, and a teaspoon of peanut butter per person.
And voilà… the fit banana and peanut butter ice cream is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 This fit banana and peanut butter ice cream is consumed immediately, so blend the frozen bananas only when you plan to enjoy or serve it, as it takes only 5 minutes to prepare!
Tips, notes, variations, and suggestions
🟣* If your blender is less powerful, you may need a few more seconds of processing and add 1 or 2 tablespoons of milk (plant-based or dairy) to make the mixture creamy.
🟣If you don’t like plain Greek yogurt, you can replace it with cream cheese, ricotta, or robiola, but I don’t recommend plain natural yogurt as it is too liquid and may compromise the creamy texture of the ice cream.
🟣You can replace plain peanut butter with salted peanut butter or almond butter or any other spreadable cream to your liking.
FAQ (Questions and Answers)
Can this preparation be made vegan?
Of course! Just replace the dairy ricotta with vegan ricotta in my case homemade (also from cashews) or purchased from specialized stores.
