Ingredients:

  • 3 large overripe bananas, peeled and sliced
  • 1/2 cup unsweetened almond milk
  • 1/2 cup creamy natural peanut butter
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt

Instructions:

  1. Slice the overripe bananas into 1/4-inch coins, spread them in a single layer on a parchment-lined baking sheet, and freeze for at least 4 hours until firm.
  2. Place the frozen banana slices into a food processor or high-speed blender and pulse several times to break them into small crumbles.
  3. Add the peanut butter, vanilla extract, salt, and half of the almond milk. Blend on high, using a tamper or scraping the sides, until the mixture is smooth and velvety.
  4. Gradually add the remaining almond milk one tablespoon at a time if the mixture is too thick, blending until the texture is uniform and glossy.
  5. Serve immediately for a soft-serve consistency, or transfer to an airtight container and freeze for 30–60 minutes for a scoopable ice cream.