Why You’ll Love This Peanut Butter Banana Ice Cream

• It’s genuinely simple. With just two core ingredients, there’s no complicated technique or special equipment needed. If you can slice bananas and push a blender button, you’re already 90% of the way there.
• The texture is dreamily creamy. Unlike some homemade ice creams that can turn icy, the high pectin content in bananas creates an unbelievably smooth and luxurious mouthfeel that rivals traditional dairy ice cream.
• It’s a blank canvas for creativity. Once you’ve nailed the peanut butter version, you can start adding in chocolate chips, a swirl of jam, or even a handful of berries. This recipe is your new favorite foundation.
• You control the sweetness. The bananas provide all the natural sugar you need, but you can easily adjust the peanut butter or add a touch of maple syrup if you like it a little sweeter. It’s all up to you.

Ingredients & Tools

• 4 large ripe bananas (the more spotted, the better!)
• 1/4 cup creamy, unsweetened peanut butter
• 1-2 tablespoons milk of choice (dairy, almond, oat), only if needed
• 1/8 teaspoon fine sea salt (optional, but enhances flavor)
• 1/2 teaspoon vanilla extract (optional, for extra warmth)

Tools: A high-speed blender or food processor, a baking sheet, parchment paper, a spatula, and an airtight container for freezing.

The quality of your bananas is the real secret here. You want them to be very ripe—covered in brown spots—because that’s when their natural sugars are at their peak. This means a sweeter ice cream without any added sugar. As for the peanut butter, using a natural, runny kind helps it incorporate seamlessly into the frozen banana base.

Serves: 2-3 | Prep Time: 10 minutes (plus 4+ hours freezing) | Cook Time: 0 minutes | Total Time: 4+ hours

Before You Start: Tips & Ingredient Notes

• Banana Ripeness is Non-Negotiable. Green or yellow bananas will result in a starchy, less sweet ice cream. The brown spots are your friends—they signal that the starches have converted to sugars, which is essential for both flavor and creamy texture.
• Slice Thinly for Easy Blending. Don’t just break the bananas into chunks. Taking an extra minute to slice them into 1/2-inch coins before freezing creates more surface area, which means your blender won’t have to work as hard to break them down.
• Patience is a Virtue with the Blender. Your blender will protest at first. It might sound like it’s struggling. This is normal! The trick is to stop, scrape down the sides, and pulse repeatedly until the magic happens and the bananas turn from crumbles to cream.
• To Add Mix-ins or Not? If you’re adding chocolate chips or nuts, fold them in by hand after the bananas are creamy. If you blend them in, you’ll end up with a chunky, uneven texture or, worse, over-blended ice cream.

How to Make Peanut Butter Banana Ice Cream

Serving Suggestions

Complementary Dishes

• A warm brownie or blondie — The contrast of the cold, creamy ice cream against a rich, slightly warm baked good is pure bliss. It creates a deconstructed banana split vibe that’s impossible to resist.
• A simple fruit salad with berries — The bright, tart acidity of fresh raspberries or strawberries cuts through the richness of the peanut butter and adds a lovely fresh component to each bite.

Drinks

• A cold glass of oat milk or almond milk — It keeps the dairy-free theme going and acts as a simple, clean palate cleanser that complements the flavors without overpowering them.
• A robust cup of cold brew coffee — The deep, bitter notes of coffee are a classic pairing with both peanut butter and banana, making for a very sophisticated adult dessert pairing.

Something Sweet

• A drizzle of melted dark chocolate — Simply melt a few chocolate chips and zigzag it over the top. It hardens into a delicious shell and adds a bit of elegant bitterness.
• A sprinkle of flaky sea salt — This is my personal favorite. A few crystals on top make the peanut butter flavor pop and balance the sweetness of the bananas perfectly.

Top Mistakes to Avoid

• Mistake: Using under-ripe bananas. This is the number one reason for a lackluster result. Under-ripe bananas lack the necessary sweetness and creamy texture, leading to a bland, icy dessert.
• Mistake: Not freezing the bananas solid enough. If the bananas are even slightly soft in the center, they’ll turn to mush instead of whipping up into that magical creamy consistency. Patience is key here.
• Mistake: Adding liquid too early. If you add the milk at the beginning with the frozen bananas, you’ll end up with a smoothie, not ice cream. Only add a splash if your blender is truly stuck after a few minutes of blending.
• Mistake: Over-blending after adding mix-ins. If you want chunks of chocolate or nuts, fold them in gently at the end. Blending them will just grind them up and can warm the mixture too much.

Expert Tips

• Tip: For an ultra-smooth blend, let the bananas thaw slightly. If your blender is struggling, let the frozen banana coins sit on the counter for 5-7 minutes. They just need to soften a tiny bit around the edges to give the blades a helping hand.
• Tip: Make a double batch and keep a stash. This ice cream keeps well for about 2-3 weeks in an airtight container. Just let it sit on the counter for 5-10 minutes before scooping to soften.
• Tip: Toast your peanut butter. For a next-level flavor, gently warm the peanut butter in a saucepan for a few minutes until it becomes fragrant and deepens in color. Let it cool slightly before adding it to the blender.
• Tip: Create a ripple effect. For a beautiful marbled look, don’t fully blend in the peanut butter. Pulse it just a few times at the end so you get lovely streaks throughout the ice cream.

FAQs

Can I use a food processor instead of a blender?
Absolutely! A food processor works wonderfully for this recipe. The process is exactly the same—pulse the frozen bananas until they become crumbly, then process until smooth. You might find it even easier to scrape down the sides of a food processor bowl. Just be patient, as it will still go through that crumbly stage before becoming creamy.

My ice cream turned out icy. What did I do wrong?
This usually happens for one of two reasons. First, the bananas might not have been ripe enough, as they contain less natural sugar which helps prevent ice crystals. Second, you might have added too much liquid. Remember, only add a tablespoon of milk if your machine is truly stuck. Also, pressing parchment paper directly onto the surface before the final freeze creates a barrier against air, which is a major cause of iciness.

Can I make this without peanut butter?
Of course! The banana base is a fantastic neutral canvas. You can leave it plain for a simple banana ice cream, or swap the peanut butter for an equal amount of another nut or seed butter, like almond butter or tahini. You could also blend in a handful of frozen berries or a big spoonful of cocoa powder for a chocolate version.

How long does it keep in the freezer?
It will keep its best texture for about 2-3 weeks when stored in an airtight container with parchment paper pressed on the surface. After that, it might start to develop more ice crystals. For the best experience, try to enjoy it within the first week.

Is it possible to make this sweeter?
Yes, easily! While the ripe bananas provide plenty of sweetness for most, you can add a tablespoon of maple syrup, agave nectar, or a pitted date or two along with the bananas during the initial blending. Taste the mixture after adding the peanut butter and decide if you need a little more.