Bananas, peanut butter, milk and cinnamon are combined to create a naturally sweet puree. Pop the puree in the freezer to create a healthy and delicious peanut butter banana breakfast ice cream. I scream, you scream, we all scream for breakfast ice cream!
“Nice” cream
I created this Breakfast Ice Cream back when my oldest son was a few years old. I wanted him to enjoy occasional special treats but I noticed that when I gave him traditional ice cream loaded with sugar, it was just too much. The poor little guy would act wild and then completely crash and my husband and I were left with temper tantrums until bedtime. Some kiddos are just really sensitive to high amounts of sugar and my oldest son is definitely one of them. My original recipe had pumpkin and maple syrup and that was ok, but I felt like we could do better so I started to experiment. This recipe is our favorite. It holds a special place in my heart because it’s become a comfort food for my oldest son. When he returns from a week at camp or comes home cranky from a late night at a sleepover, or when he’s had a tough day at school, he mutters…”mom, can you make me some banana ice cream”. Sometimes he can’t even wait for it to freeze. It’s comforting just like traditional ice cream, but with ingredients I feel good about, as a mom.
Toppings, mix-ins and more!
Just like traditional ice cream, it’s fun to try new flavors and toppings. Here are a few of our favorites.
- Mini chocolate chips – Mix in a handful after you’ve pureed the banana, milk, peanut butter and cinnamon.
- PB&J – Skip the cinnamon and puree the banana, milk and peanut butter. Swirl about two tablespoons of strawberry jelly or jam. Pour it into the puree and use a knife to create swirls, before popping it into the freezer.
- Breakfast ice cream soup – This one sounds a little odd, but my middle guy doesn’t love ice cream in general. The frozen consistency isn’t his favorite. He still loves this recipe but prefers to skip the freezer. He eats it like a creamy breakfast soup. This is a great option for younger kiddos.
- Chocolate – Add about one tablespoon of unsweetened cocoa powder to the blender before you puree. You may need to add a little extra honey, to taste.
- Vanilla – Add one teaspoon of vanilla extract to the puree. For extra vanilla flavor, add a handful of vanilla baking chips after the ingredients have been pureed before you pop the puree into the freezer.
What’s in Peanut Butter Banana Breakfast Ice Cream?
- 4 ripe bananas. The riper the better!
- 1 cup whole milk, half-and-half or unsweetened plant based creamer. My favorite is Sown Oat Creamer.
- 3 tablespoon creamy peanut butter. Nutella is also amazing in this recipe.
- 1/2 teaspoon cinnamon
- Honey to taste. The amount really depends on the milk used and the type of peanut butter, as the sugar content in these ingredients vary. Mix the honey into the puree before it goes into the freezer or drizzle a little on top of each serving.
How to make Peanut Butter Banana Breakfast Ice Cream
- Add the bananas, milk, peanut butter and cinnamon to the blender. Blend until the mixture is creamy and smooth.
- Add honey to taste. You can add it directly to the mixture or drizzle a little on top of each serving.
- Pour the mixture into a bowl. Place the bowl in the freezer for a minimum of 6 hours. I like to prepare this the night before and serve it it for breakfast.
Peanut Butter Banana Breakfast Ice Cream
Ingredients
- 4 ripe bananas
- 1 cup whole milk, half-and-half or unsweetened plant based creamer.
- 3 tablespoon creamy peanut butter
- ½ teaspoon cinnamon
- honey, to taste
Instructions
- Add the bananas, milk, peanut butter and cinnamon to the blender. Blend until the mixture is creamy and smooth.
- Add honey, to taste. You can add it directly to the mixture or drizzle a little on top of each serving.
- Pour the mixture into a bowl. Place the bowl in the freezer for a minimum of 6 hours. I like to prepare this the night before and serve it it for breakfast. Alternatively you can freeze the bananas prior to pureeing the mixture but the consistency is slightly different.
Could this be used in an ice cream cone?
Sure! Once it’s frozen, it has a similar consistency to traditional ice cream. When I’m eating it as a treat instead of a breakfast, I like to add mini chocolate chips.