Why You’ll Love This Peanut Butter Banana Ice Cream

• It’s unbelievably creamy without any dairy. The high pectin content in bananas creates a smooth, luxurious texture that’s shockingly similar to traditional ice cream when blended while frozen.
• You only need three core ingredients. Ripe bananas, peanut butter, and a pinch of salt are the heroes here. It’s simplicity at its finest, which means you can probably whip this up right now with what’s in your kitchen.
• It’s a healthier treat you can feel good about. We’re not making any wild health claims, but it’s nice to know you’re enjoying a dessert made from whole fruits and nuts, with no added sugars or preservatives.
• The flavor combination is a timeless classic. Peanut butter and banana is a match made in heaven—creamy, nutty, and naturally sweet. It’s a comforting flavor profile that never, ever gets old.

Ingredients & Tools

• 4 large ripe bananas (the spottier, the better!)
• 1/4 cup creamy peanut butter (see notes below)
• 1/4 tsp fine sea salt
• 1-2 tbsp milk of choice (optional, for easier blending)
• 1 tsp vanilla extract (optional, for depth of flavor)
• 2-3 tbsp dark chocolate chips (optional, for a bit of crunch)

Tools: A high-speed blender or food processor, a baking sheet, parchment paper, a spatula.

The quality of your peanut butter is key here—look for a brand with just peanuts and salt on the label. The oils in natural peanut butter will help create an incredibly smooth texture. And those bananas? Their ripeness is non-negotiable. The black spots mean more natural sugar, which translates to a sweeter, more flavorful ice cream base.

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

Before You Start: Tips & Ingredient Notes

• Banana Ripeness is Everything. Don’t even think about using yellow bananas. You want them deeply yellow with lots of brown speckles. This ensures maximum sweetness and that classic banana flavor that forms the foundation of the ice cream.
• The Freezing Step is Non-Negotiable. Slice your bananas before freezing! This isn’t just a suggestion—it’s the difference between creamy ice cream and a blender struggling with frozen hockey pucks. Thin, uniform slices freeze faster and blend more easily.
• To Add Liquid or Not? If you have a powerful blender, you might not need any extra liquid. But if your machine protests, a single tablespoon of milk can be a game-changer. Add it sparingly to avoid a runny consistency.
• Peanut Butter Texture Matters. For the smoothest result, use creamy peanut butter. If you love crunch, you can stir in some chopped peanuts at the end instead of using crunchy peanut butter, which can sometimes make the texture a bit gritty when blended.

How to Make Peanut Butter Banana Ice Cream

Serving Suggestions

Complementary Dishes

• A warm brownie — The contrast of warm, fudgy chocolate with the cold, creamy ice cream is a classic dessert paradise.
• Fresh berry compote — The bright, tangy acidity of simmered berries cuts through the richness of the peanut butter beautifully.
• A simple oatmeal cookie — Crumble it on top for a delightful textural contrast that reminds me of a deconstructed peanut butter and jelly sandwich.

Drinks

• A cold glass of almond milk — It continues the nutty theme and is just a wonderfully simple, comforting pairing.
• Iced coffee — The bitterness of the coffee complements the sweet creaminess of the dessert, making it a perfect afternoon pick-me-up.
• A rich hot chocolate — For a decadent winter treat, the double chocolate and peanut butter combination is unbeatable.

Something Sweet

• A drizzle of melted dark chocolate — It hardens on the cold ice cream, creating a delicious magic shell effect.
• A sprinkle of flaky sea salt — This enhances all the flavors and gives you those lovely salty-sweet moments.
• Chopped, toasted peanuts — For an extra hit of peanut flavor and a wonderful crunchy texture on top.

Top Mistakes to Avoid

• Mistake: Using underripe bananas. This is the number one reason for a bland, starchy-tasting ice cream. The sweetness comes from the ripe fruit, so be patient and wait for those spots to appear.
• Mistake: Not slicing the bananas before freezing. Trying to blend a whole frozen banana is a surefire way to burn out your blender’s motor. Thin slices are essential for a smooth blend.
• Mistake: Adding too much liquid. It’s tempting to pour in milk to help the blender, but too much will turn your ice cream into a milkshake base. Add a single tablespoon at a time only if absolutely necessary.
• Mistake: Over-blending after adding mix-ins. If you want chunks of chocolate or nuts, pulse them in at the very end. Blending for too long will just grind them down and can change the color of your ice cream.

Expert Tips

• Tip: For a super-smooth texture, let the frozen banana chunks sit on the counter for 5-7 minutes before blending. This slight thaw takes the edge off the rock-hard freeze, making it easier for your blender to break them down into a creamy consistency without needing extra liquid.
• Tip: Use a food processor if your blender isn’t high-powered. Food processors often handle thick, frozen mixtures better than standard blenders. The wider bowl allows the bananas to move more freely, which can prevent motor strain.
• Tip: Make a double batch and store it. This ice cream freezes beautifully! Just make sure you press that parchment paper directly onto the surface in the container to lock out air and prevent freezer burn. It will keep its perfect texture for about 2-3 weeks.
• Tip: Get creative with your peanut butter. Try using a roasted almond butter or a cashew butter for a different flavor profile. You could even use a cinnamon-infused peanut butter for a warm, spiced twist.

FAQs

Can I make this without a blender or food processor?
Honestly, it would be very challenging. The key to the creamy texture is completely pulverizing the frozen bananas until their structure breaks down. A blender or food processor is really the only tool that can create the necessary friction and power to achieve that smooth, ice-cream-like consistency. I haven’t found a reliable manual method that produces the same result, unfortunately.

Why is my ice cream icy and not creamy?
This usually happens for one of two reasons. First, your blender might not be powerful enough to fully break down the frozen fruit, leaving tiny ice crystals behind. Second, you might have added too much liquid. Even a little extra milk or water can cause iciness as it re-freezes. The trick is to blend until it’s completely smooth and only add liquid a tiny bit at a time if your machine is truly stuck.

Can I use a different nut butter?
Absolutely! This recipe is incredibly versatile. Almond butter, cashew butter, or even sunflower seed butter (for a nut-free version) would all work wonderfully. Just keep in mind that each will impart its own distinct flavor. Almond butter will be a bit milder, while cashew butter will be exceptionally creamy and rich.

How long will it last in the freezer?
When stored properly in an airtight container with parchment paper pressed on the surface, it will keep for up to 2-3 weeks. After that, it might start to develop freezer burn or become overly hard. When you’re ready to eat it, let it sit on the counter for 10-15 minutes to soften up for easy scooping.

My ice cream turned out gummy. What did I do wrong?
A gummy texture can occur if the bananas were overripe to the point of being brown and mushy before you even froze them. While ripe is good, you still want some structural integrity. Using bananas that have essentially started to ferment can lead to a strange, almost gluey texture once blended. Aim for spotted, sweet bananas, not black, liquidy ones.