Banana Peanut Butter Ice Cream Cupcakes. {dairy free}



These are the easiest and one of the healthiest ways of enjoying one of summer’s most treasured treats… ice cream!  BUT, these are healthier, dairy-free, and packed with so much protein!  Three ingredients.  Takes only about 2 minutes to make – the worst part is waiting for them to freeze!


4-5 overly ripe bananas, peeled
1/4 cup creamy peanut or almond butter
20 Nilla wafters (I used low fat) Optional


Into your Vitamix or blender, add the bananas and peanut butter or whatever nut butter you have on hand.  Blend until creamy smooth.  Into your cupcake pan, add about 10 liners (this recipe will make about 10-11 cupcakes) and lay one Nilla wafer at the bottom of each liner.  Then fill the cupcake liner with the banana mixture about 3/4 of the way filled.  Top with an additional Nilla wafer (optional).  Then freeze for at least 6 hours.  Take out after frozen solid, remove the liners and enjoy!

If you want to avoid Nilla wafers you can use Oreos or whatever other cookie or graham cracker you have on hand.

— Knead to Cook

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