Banana peanut butter ice cream is a perfect treat to enjoy on a hot summer day! It is an easy dessert to use up extra bananas. This creamy, delicious, homemade banana peanut butter ice cream is easy to make in an ice cream maker, and that too with no eggs and no condensed milk.
Ingredients
This easy homemade banana peanut butter ice cream recipe is made with a few simple ingredients. You will need heavy whipping cream, whole milk, sugar, ripe bananas, and peanut butter. I have used the natural creamy Smucker's peanut butter. It is best to use whole milk for a creamy texture. Low-fat milk can work but the ice cream will not end up as creamy.
Instructions
It is really simple and easy to make banana peanut butter ice cream at home in an ice cream maker. Blend banana chunks, peanut butter, milk, and sugar into a smooth puree using a high speed blender like Vitamix.
Transfer the mixture into a large bowl. Add the heavy cream into the mixture and gently mix it with a spoon or a spatula. There is no need to whisk it as we will churn it in the ice cream maker.
Optionally chill the mixture in the fridge for about 1-2 hours before churning it. Pour the ice cream mixture into the ice cream maker bowl and churn it for about 25-30 minutes as per the manufacturer's instructions.
The banana peanut butter ice cream is of soft serve consistency. Transfer it to a freezer-safe container and top it with some chopped pieces of peanut butter cups or chocolate chunks.
Freeze the ice cream for about 5-6 hours in the freezer-safe container and then enjoy it with your favorite sauces or hot fudge :).
Substitutions
This peanut butter banana ice cream is gluten-free. You can also adapt this recipe to use different ingredients.
- Low-fat milk - instead of whole milk, you can use low-fat milk but the texture of ice cream will not be as creamy.
- Bananas - fresh or frozen banana pieces can be used.
Variations
- Chocolate - add some grated chocolate over the ice cream while serving.
Serving suggestions
You can serve banana peanut butter ice cream in a waffle cone, or a cup, drizzle some peanut butter or hot chocolate fudge. You can also serve it by topping it with roasted peanuts, or some chopped peanut butter cups. A pleasant way to serve your loved one is to make a banana split sundae with it and load it with whipped cream.
Equipment
I have used the Vitamix blender to blend all the ingredients first. Any high speed blender should work well. I have made this peanut butter banana ice cream recipe in the Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker but should work for any ice cream maker.
Depending on your ice cream maker, you may have to freeze the bowl for 24 hours before making the ice cream. The fact I love about compressor ice cream makers is that you don't have to worry about pre-freezing the bowl. You can make batch after batch of your favorite ice creams.
If you are looking for an ice cream maker for your family then you can check out this post on which ice cream maker to buy.
Top tip
If you are using a compressor ice cream maker then chill the bowl in the machine for about 5 minutes before pouring the mixture into it. This will reduce the overall churning time.
Storage
Homemade banana peanut butter ice cream stores well up to a month in air-tight containers in the freezer. After about 2 weeks you may see some ice crystals forming but you can easily scoop them out.
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📖 Recipe
Banana Peanut Butter Ice Cream
Equipment
- Vitamix (or another high speed blender)
Ingredients
- 2 medium Banana (ripe, peeled, sliced or chopped)
- 1 cup Peanut butter
- 1 ½ cup Heavy cream
- ¾ cup Milk
- ½ cup Organic cane sugar
- 1 pinch Salt
Instructions
- Blend the bananas, peanut butter, sugar, milk, and salt into a smooth puree using a blender and until sugar is dissolved.2 medium Banana, ¾ cup Milk, ½ cup Organic cane sugar, 1 pinch Salt, 1 cup Peanut butter
- Transfer to a bowl.
- Add in the heavy cream and and mix with a spatula.1 ½ cup Heavy cream
- Optionally, refrigerate the mixture for 15-20 minutes before churning.
- Stir the mixture and transfer it to the ice cream maker bowl.
- Churn the mixture for 25 minutes.
- Transfer the banana peanut butter ice cream to a freezer-safe container.
- Freeze the ice cream for about 5-6 hours before serving.
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