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Snack recipe · from the recipe book

Pineapple Banana Nice Cream with Peanut Crunch

Creamy, spoonable banana soft-serve bright with tangy pineapple, finished with a salty-sweet crunch of chopped peanuts and a whisper of cinnamon.

Pineapple Banana Nice Cream with Peanut Crunch

Ingredients

  • 3 medium360 gBananasliced into coins
  • 1½ cups chunks240 gPineapplecut into 1-inch chunks
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 3½ tbsp (50 ml)60 gAlmond milk, unsweetened
  • 2 tbsp32 gPeanut butter, no salt added
  • 2 tsp10 gLime juice
  • 1 tsp4 gVanilla extract
  • 3½ tbsp30 gDry-roasted peanuts, unsaltedroughly chopped
  • ½ tsp1 gGround cinnamon

Steps

  1. Line a baking sheet with parchment. Spread the banana and the pineapple on it in a single layer so the pieces don't touch.
  2. Freeze the fruit until solid, about 3 hours.
  3. When the fruit is frozen, chill four serving bowls in the freezer for 10 minutes.
  4. Add the almond milk, Greek yogurt, peanut butter, lime juice and vanilla to the blender first, then add the frozen banana and the frozen pineapple on top.
  5. Blend on low, stopping to scrape down the sides and press the fruit toward the blades, until thick and smooth like soft-serve, 2 to 4 minutes. Add a splash more almond milk only if the blades stall.
  6. For soft-serve, scoop into the chilled bowls now. For a firmer, scoopable texture, spread in a loaf pan and freeze 45 to 60 minutes more.
  7. Top each serving with the chopped dry-roasted peanuts and a light dusting of the cinnamon, and serve right away.

Contains: Milk, Tree nuts, Peanuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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