Peanut Butter Banana Fudge Swirl Ice Cream
No-churn vegan peanut butter ice cream with swirled chunks of rich, chewy brownie. So good! Gluten-free and no refined sugar recipe.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 3-4 cups ice cream
- Category: Ice Cream
- Method: No Churn
- Cuisine: Dessert
Ingredients
Fudge Chunks:
- ¾ cup coconut flour
- ¼ cup cocoa powder
- ½ cup maple syrup
- 1 tsp pure vanilla extract
- ¼ tsp salt
Ice Cream Base:
- 6 frozen bananas (or fresh)
- 1 cup smooth peanut butter
- 6 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1 tsp salt
Instructions
- Process all fudge chunk ingredients in a food processor until the mixture firms up into a consistency resembling brownie bits / chunks / dry brownie batter. Scoop out onto a plate and loosely break up the mixture with a spoon into finer pieces if desired (though definitely leave some larger chunks too for texture).
- Blend all ice cream ingredients into a completely smooth consistency in a power blender (use your tamper if using a Vitamix)(note: fresh bananas will blend easier but the ice cream will take a bit longer to set, which is why I used frozen).
- Transfer ice cream mixture into a container. Add the fudge bits and fold them in with a spoon to distribute throughout the ice cream. Freeze for 4-5 hours to let it set, scoop out and enjoy!