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Eat, Sweets

Nice Cream with Peanut Butter Rawnola

One of the first things I did when I got back from Christmas vacation was hurry to my kitchen to make banana ice cream! I had some serious cravings for nice cream when I was away in Amsterdam. I couldn’t wait to dig into this creamy, dreamy bowl of cinnamon nice cream made from just 3 ingredients! It’s completely vegan, dairy-free, raw, gluten-free, and nut-free. Throw a fresh batch of peanut butter rawnola on the side, drizzle it with maple syrup, and you’ll be in vegan ice cream heaven!

There’s nothing better than ice cream sundaes that are this easy to make and this healthy for you!

The nice cream is made from just frozen bananas blended with cinnamon and coconut water until smooth. If you know me, you’ll know I just can’t stay away from nice cream for too long. It’s by far my all-time favorite breakfast!

The rawnola is a raw vegan granola that I’ve been making for the past year with no fail.

It’s my go-to vegan granola recipe that tastes endlessly amazing on all sorts of nice cream, on its own, with smoothies, or even as a base for raw desserts.

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This time I switched it up just a tad by adding a spoonful of peanut butter to my rawnola.

Now, I think I’m going to make peanut butter rawnola in big batches and store it in jars. It’s super duper delicious and seriously addictive. I’ve realized that’s another thing I can’t go too long without: peanut butter. Rawnola, peanut butter, and nice cream are three of my favorite things to eat.

I drizzled pure organic maple syrup on top to round out the perfect nice cream sundae.

If you try this recipe, please share with me on Instagram @dayslikelaura because it makes me so happy to see how you enjoy my recipes!

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Nice Cream with Peanut Butter Rawnola

Easy, 3-ingredient vegan banana ice cream! Topped with peanut butter rawnola and maple syrup. A delicious plant-based alternative to ice cream.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Keyword: banana, granola, ice cream

Ingredients

For the nice cream

  • 4-5 bananas frozen
  • 1 tsp cinnamon
  • 1-2 tbsp coconut water as needed

For the peanut butter rawnola

  • 1 cup rolled oats gluten-free
  • 1/2 cup pitted Medjool dates
  • 1 tbsp coconut sugar
  • 1 tsp peanut butter
  • 1 tsp cinnamon

Assembly

  • 1 tsp maple syrup

Instructions

For the nice cream

  • Add frozen bananas and cinnamon to a high-speed blender or food processor.
  • Process, adding coconut water a little bit at a time until smooth and creamy.
  • Transfer to a bowl and stick in the freezer while you make the rawnola.

For the peanut butter rawnola

  • Add all ingredients except peanut butter into a high-speed blender.
  • Blend on high until oats are broken down.
  • Add in peanut butter and pulse until well combined.

Assembly

  • Take nice cream out of the freezer.
  • Top with peanut butter rawnola and drizzle on maple syrup.
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8 Comments

  • Reply Liz August 18, 2016 at 8:05 pm

    Can you eat rawnola like cereal

    • Reply laura August 19, 2016 at 5:05 am

      Yes definitely! A lot of times, I just eat it plain on its own. Or I’ll have it with some oat milk and sliced bananas. It’s really good on top of nice cream and smoothie bowls as a topping instead of granola too. But you can definitely have it as cereal too!

  • Reply Joan April 10, 2016 at 6:30 pm

    I’ve been making banana “Ice Cream” for years, sometimes adding toasted walnuts and a drizzle of maple syrup at the end, or just throwing in a Tbsp of peanut butter as I process the bananas. Your recipe takes the whole experience up a few notches. Delicious. Thank you very much for sharing.

    • Reply laura April 19, 2016 at 8:04 am

      Hi Joan! I discovered banana ice cream 2 years ago and have been hooked ever since. I’m glad this recipe can help inspire you to create new ice cream combos. I definitely want to try adding in toasted walnuts!

  • Reply Alisha February 24, 2016 at 2:18 am

    Does the peanut butter rawnola have a serving size?

    • Reply laura February 29, 2016 at 1:08 pm

      If I’m having it on it’s own (like for breakfast), then this is one 100 gram serving. If not, you can split it up and it’ll be two separate 50 gram servings. But to be honest, I always eat the entire batch right when I make it!

  • Reply Sarah | Well and Full January 2, 2016 at 12:21 am

    This nice cream looks absolutely divine!! Beautiful photos too 🙂 XO

    • Reply laura January 4, 2016 at 10:21 am

      Thanks Sarah!! I’ve had a never ending obsession with nice cream for the past year 🙂 good to know I’m not alone!

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