Peanut butter banana ice cream recipe for ice cream maker

by Haley // May 20, 2020 (updated August 20, 2021)

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Peanut butter banana ice cream (aka “nice cream”) can be made in minutes with just 4 ingredients. This no-bake dessert is satisfying and delicious!

Hello, summer! This calls for ice cream. The absolute easiest ice cream to make is hands down banana ice cream. You can make it with just bananas and milk. However, I prefer it with peanut butter and chocolate chips! The more flavor the better. This ice cream can be ready in minutes (just make sure you have some frozen banana slices in the freezer ready to go).

Why this recipe works: When bananas are ripe with brown spots they are naturally sweet and can be blended to create a smooth consistency. Now freeze the bananas and that consistency mimics soft serve ice cream. Honestly the options are endless when it comes to banana ice cream. The bananas serve as the base and the mix-ins are where the magic happens. You can stop here or add peanut butter, vanilla and chocolate chips for more flavor.

Banana ice cream ingredients

You only need a few simple ingredients for banana ice cream…

• Bananas (obviously!) – I like bananas that have brown spots. They are sweeter and softer.
• Milk – Any type of milk works here (dairy free included!) It is used as a thinner for a smooth ice cream consistency.
• Peanut butter – creamy peanut butter is the best for smooth texture.
• Vanilla extract – optional, but encouraged for depth of flavor.
• Chocolate chips – also optional, but chocolate chips make ice cream better, right?

Prefer popsicles? Check out my banana yogurt popsicle recipe.

How to make banana ice cream

Once you have the ingredients, you’ll need a mini food processor or blender to make banana ice cream. I LOVE my KitchenAid 3.5-cup mini food processor. I use it all. the. time.

1. Cut bananas into slices and freeze for 2 hours. This step is crucial in getting the cold, ice cream consistency.
2. Blend frozen banana slices. The mixture may look dry, that’s okay!
3. Add milk, peanut butter and vanilla. Blend until smooth.
4. Transfer to a freezer safe container with a lid. Stir in chocolate chips by hand.
5. For a soft serve consistency, enjoy immediately. For hard ice cream consistency, freeze for 1 hour.

Can I make this ice cream without a food processor? Yes, a blender is the next best bet. If you don’t have either, you can wait for the bananas to defrost and combine the ingredients with an electric mixer, but the ice cream won’t be as smooth.

More banana recipes

Do you love bananas? Or have a ton of ripe bananas in the house? Give these recipes a try!

• Moist banana bread is made with ripe bananas and melted butter for the best taste and texture. 
• Banana cinnamon muffins are easy to make from scratch and filled with cinnamon flavor. 
• Chocolate chip banana oatmeal cookies have a subtle banana flavor and melted chocolate chips throughout.
• Chocolate dipped frozen bananas Sugar Hero blog

So what do think? Pretty easy, right? Banana ice cream will satisfy your dessert craving in minutes. If you’re looking for more mix in ideas, I suggest coconut milk and shredded coconut. You can also add 1/4 cup cocoa powder and make this chocolate banana ice cream!

If you enjoyed this recipe, tag @ifyougiveablondeakitchen on social media so I can see your ice cream creations!

Peanut Butter Banana Ice Cream

Yield: 2 servings

Prep Time: 5 mins

Freezing Time: 3 hrs

Total Time: 3 hrs 5 mins

Peanut butter banana ice cream can be made in minutes with just 4 ingredients. This no-bake dessert is satisfying and delicious!

• ▢ 2 ripe bananas
• ▢ 1 Tablespoon milk, (dairy free works too!)
• ▢ 1 Tablespoon peanut butter
• ▢ ¼ teaspoon vanilla extract
• ▢ 2 Tablespoons chocolate chips, optional
• ▢ 1 Tablespoon salted peanuts, optional for garnish

• Slice the ripe bananas into rounds and place in a freezer safe container. Freeze for 2 hours. This step is crucial for better taste and consistency.

• Place frozen bananas in a mini food processor. Process until bananas are mashed (the texture may look dry).

• Add milk, peanut butter and vanilla. Blend until smooth.

• Transfer mixture to a freezer safe container with a lid. Stir in chocolate chips if desired. For soft serve consistency, enjoy immediately. For hard ice cream consistency, freeze for 1 hour.

This recipe can be doubled easily if you have a larger food processor.

Serving: 2scoops, Calories: 158kcal, Carbohydrates: 29g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 41mg, Potassium: 474mg, Fiber: 4g, Sugar: 16g, Vitamin A: 76IU, Vitamin C: 10mg, Calcium: 14mg, Iron: 1mg

Course: Dessert

Cuisine: American