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Vegan Peanut Butter Cookie Ice Cream

This super rich and creamy, naturally sweet ice cream is made using peanut butter, bananas, almond milk and cinnamon. Easy to make with a high speed blender!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 servings
Author: Kathy Patalsky


  • ¾ cup non-dairy milk (almond or soy preferred, original flavor)
  • 3 tablespoon peanut butter (salted) -- almond butter works too
  • 2 ½ frozen bananas (medium sized) -- frozen when they are very ripe
  • ⅛ teaspoon cinnamon
  • 2 drops vanilla extract
  • optional: ½ - 1 cup ice
  • ¼ cup crumbled soft peanut butter cookies - recipes: here or here
  • to serve: chopped peanuts or chocolate sauce


  • Place a freezer-friendly glass or metal bowl in the freezer ahead of time to chill it.
  • Add the almond milk, cinnamon, vanilla and peanut butter to blender - I use a Vitamix. Blend until smooth.
  • Add half of the bananas. Start blending from low to high until almost completely smooth. Stop blender and add the remaining bananas and a few cubes of ice. The ice is optional, but adds a nice frosty texture and helps chill the ice cream mixture. Keep blending until smooth. If you have trouble. stop the blender and jumble the remaining clumps of banana every few seconds of blending so they do not get stuck. Or use a tamper.
  • When mixture is thick and smooth and frosty, pour into the chilled container. Fold in the crumbled peanut butter cookies and place mixture in the freezer.
  • The ice cream should be ready to serve in about a half hour, depending on how cold your freezer is. You want the mixture to be soft enough to scoop, but firm enough to hold its shape. Serve with chopped peanuts or chocolate sauce on top!