Step 1

Watch the video in the post for visual instructions.Chop the bananas into 1-inch (2.5 cm) large slices and add them to a freezer-safe container. Freeze them until solid, at least 1 hour. If you freeze them overnight, let them thaw for about 20 minutes before using.

Step 2

Add the frozen banana pieces to a high-speed blender together with the peanut butter and maple syrup (if using). Blend until the mixture is super creamy and lump-free. If your blender has problems blending the mixture, simply wait some minutes and try it again. It also helps pushing the ingredients with a tamper into the blades of the blender.

Step 3

Transfer the ice cream back to the freezer-safe container and freeze again until the ice cream can be scooped with an ice cream scoop. Enjoy with vegan caramel sauce!