Peanut butter banana ice cream is a creamy, no-churn frozen treat made with ripe bananas and peanut butter blended into a smooth, scoopable dessert. It tastes like a rich peanut butter milkshake, but it's made with simple pantry staples.
A Quick Look at the Recipe
✅ Recipe Name: Peanut Butter Banana Ice Cream
🕒 Ready In: ~10 minutes, plus freezing
👪 Serves: 6
🍽 Calories: ~240 per serving (estimated)
🥣 Main Ingredients: Bananas, peanut butter, maple syrup, vanilla
📖 Dietary Info: Vegetarian, gluten-free, dairy-free
👌 Difficulty: Easy, blend-and-freeze ice cream
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It's a great way to use overripe bananas, and it's naturally sweet without needing a long ingredient list. The peanut butter adds richness and helps the texture feel more like real ice cream.
If you love easy no-bake desserts, try our Strawberry Frozen Yogurt, No Bake Almond Cookies, No-Bake Cheesecake Cups, or Chocolate Protein Pudding.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Peanut Butter Banana Ice Cream:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Peanut Butter Banana Ice Cream:
- Recipe Notes & Tips:
- How to Store:
- Peanut Butter Banana Ice Cream FAQs:
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- Peanut Butter Banana Ice Cream
Why You'll Love this Peanut Butter Banana Ice Cream:
Creamy Ice Cream Texture: Frozen bananas blend into a smooth, creamy base that feels like real ice cream.
Big Peanut Butter Flavor: Peanut butter adds rich flavor and makes the dessert extra satisfying.
Simple Ingredients: Everything is made with pantry staples and no special equipment beyond a blender or food processor.
Easy Make Ahead Dessert: Freeze it when you want a sweet treat on hand for later.
Key Ingredients:
- bananas. Create the naturally creamy ice cream base once frozen, and they provide most of the sweetness.
- creamy peanut butter. Adds rich peanut butter flavor and helps the ice cream taste more decadent.
- maple syrup. Boosts sweetness and helps balance the flavor, especially if your bananas are not very ripe.
- vanilla extract. Adds a warm flavor that makes the ice cream taste more like a classic dessert.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Sweetener swap: Honey works in place of maple syrup, or you can skip the sweetener if your bananas are very ripe.
- Chunky option: Stir in mini chocolate chips or chopped peanuts after blending for extra texture.
- Chocolate version: Add 1 to 2 tablespoons cocoa powder for a chocolate peanut butter banana ice cream.
- Extra creamy: Add a splash of milk or coconut milk while blending if the mixture is too thick to process.
- Add-ins: Swirl in strawberry jam or sprinkle crushed cookies on top right before serving.
How to Make Peanut Butter Banana Ice Cream:
- Step 1: Peel the bananas and slice them into coins. Place the banana slices in a freezer-safe bag or container and freeze for at least 1 hour, or until solid.
- Step 2: Add the frozen bananas, peanut butter, maple syrup, and vanilla extract. to a high-powered blender or food processor.
- Step 3: Blend, stopping to scrape down the sides as needed, until fully smooth and well combined.
- Step 4: Serve right away for a soft serve texture, or transfer to a loaf pan, cover, and freeze for 1 to 2 hours for a firmer, scoopable ice cream.
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Recipe Notes & Tips:
- Use very ripe bananas: The riper the bananas, the sweeter and creamier the ice cream will taste.
- Start slow, then blend: Frozen bananas take a minute to break down. Pulse first, then blend, scraping the sides as needed.
- Add liquid only if needed: If your blender struggles, add a small splash of milk or coconut milk, but keep it minimal so the ice cream stays thick.
- Soft serve vs scoopable: Eat right away for soft serve, or freeze in a loaf pan for a firmer texture.
- Prevent icy texture: Press plastic wrap directly on the surface before freezing to reduce ice crystals.
How to Store:
Freezer: Store peanut butter banana ice cream in an airtight container for up to 2 weeks.
Best texture tip: Press plastic wrap directly on the surface before sealing to reduce ice crystals.
Serve: Let it sit at room temperature for 5 to 10 minutes, then scoop for the creamiest texture.
Peanut Butter Banana Ice Cream FAQs:
To keep peanut butter banana ice cream creamy, use very ripe bananas and blend until completely smooth. Store it in an airtight container with plastic wrap pressed on the surface, and let it sit for a few minutes before scooping.
Yes, you can make peanut butter banana ice cream without maple syrup if your bananas are very ripe. The maple syrup is mainly to boost sweetness and balance flavor.
No, you do not need an ice cream maker for peanut butter banana ice cream. A blender or food processor is all you need to blend frozen bananas into a creamy base.
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Peanut Butter Banana Ice Cream
Ingredients
- 5 overripe bananas
- ½ cup creamy peanut butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Peel the bananas and slice them into coins. Place the banana slices in a freezer-safe bag or container and freeze for at least 1 hour, or until solid.
- Add the frozen bananas, peanut butter, maple syrup, and vanilla extract. to a high-powered blender or food processor.
- Blend, stopping to scrape down the sides as needed, until fully smooth and well combined.
- Serve right away for a soft serve texture, or transfer to a loaf pan, cover, and freeze for 1 to 2 hours for a firmer, scoopable ice cream.
Kae says
This was really easy to make