Peanut Butter Banana Fudge Swirl Ice Cream (Free From: Dairy, Gluten & Grains, Refined Sugar)

Peanut Butter Banana Fudge Swirl Ice Cream

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 3-4 cups ice cream
  • Category: Ice Cream
  • Method: No Churn
  • Cuisine: Dessert


No-churn vegan peanut butter ice cream with swirled chunks of rich, chewy brownie. So good! Gluten-free and no refined sugar recipe.


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


  1. 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).
  2. 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).
  3. 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!