Crunchy Peanut Butter Ice Cream

  • Prep: 10 Minutes
  • Cook: 5-6 Minutes
  • Serves: 2

The sun is shining and the Fitter Icecream parlour is back open!

Our latest concoction is this deliciously crunchy peanut butter icecream. It’s easy to make this dairy-free, just use whatever milk you prefer!

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Calories 361
Carbs 49g
Fat 16g
Protein 11g
Free From
Fitter Food Dairy Free Peanut Butter Ice Cream


  • 2 large frozen bananas
  • 2 medjool dates, pitted
  • 20ml milk (dairy or non dairy)
  • 40g crunchy peanut butter (sub any nut or seed butter)
  • 1 tsp vanilla extract
  • Pinch of sea salt
  • 20g raw peanuts


  1. Heat a non-stick frying pan on a low heat and add the peanuts, stir fry for 5-6 minutes until golden, remove from the heat and set aside to cool.
  2. Blend the bananas, dates, and milk in a food processor, transfer to a bowl and stir in the peanut butter, vanilla, and salt. Add a little more milk if required for a smoother ice cream.
  3. Top with the toasted peanuts and eat immediately or place in a container and freeze for a few hours for a firmer mixture that scoops easily.