I love how this peanut butter banana ice cream comes together with just a few simple ingredients and turns into a creamy, comforting dessert. I make it when I want something sweet but still wholesome, relying on ripe bananas and honey for natural sweetness instead of refined sugar.
Why You’ll Love This Recipe
I enjoy this recipe because it’s easy, fuss-free, and doesn’t require cooking. I like that the ingredients are simple pantry staples, and the result feels rich and indulgent without being heavy. I also appreciate how flexible it is, since I can adjust the sweetness or add mix-ins depending on what I’m craving.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 ripe bananas, peeled and sliced
¾ cup whole milk
¼ cup smooth peanut butter
2 tablespoons honey
½ teaspoon vanilla extract
1 pinch salt
Directions
I start by adding the sliced bananas, whole milk, peanut butter, honey, vanilla extract, and salt to a blender or food processor. I blend everything until the mixture is completely smooth and creamy.
Next, I pour the mixture into a freezer-safe container and make sure the surface is level. I freeze it until fully solid.
Once frozen, I process the mixture according to my ice cream maker’s instructions until it becomes smooth and creamy. If the texture looks crumbly at first, I add a small splash of milk and process it again until it reaches a soft, scoopable consistency.
I serve it right away or add my favorite toppings before enjoying.
Servings And Timing
I usually get about 4 servings from this recipe. The preparation takes around 10 minutes, and the freezing time is about 1 day. Altogether, I plan for roughly 1 day and 10 minutes from start to finish.
Variations
I like swapping the whole milk for almond, oat, or coconut milk when I want a dairy-free version. When I’m making it vegan, I replace the honey with maple syrup or agave. For a chocolate version, I blend in cocoa powder. I also enjoy using almond butter instead of peanut butter for a milder nutty flavor. When I want extra texture, I stir in chocolate chips, chopped nuts, or crushed cookies after processing.
Storage/Reheating
I store any leftovers in an airtight, freezer-safe container and smooth the top before refreezing. When I’m ready to enjoy it again, I let it sit at room temperature for about 5 to 10 minutes, then remix or stir until creamy. I find it keeps well in the freezer for up to 2 weeks, though the flavor and texture are best within the first few days.
FAQs
Can I make this ice cream without an ice cream maker?
I can freeze the blended mixture in a shallow container and stir it every 30 to 45 minutes as it freezes, or re-blend it before serving for a smoother texture.
How ripe should the bananas be?
I always choose very ripe bananas with brown spots because they make the ice cream naturally sweeter and creamier.
Can I reduce the sweetness?
I often reduce the honey or leave it out entirely if my bananas are extra ripe and sweet.
Why does the ice cream sometimes look crumbly?
I’ve noticed this can happen when it’s very cold. I simply add a splash of milk and mix again until it smooths out.
Can I add mix-ins?
I like adding chocolate chips, chopped nuts, or cookie pieces after the ice cream is processed so they stay evenly distributed.
Conclusion
I love this peanut butter banana ice cream because it proves that simple ingredients can create a truly satisfying dessert. It’s easy to make, naturally sweet, and always hits the spot when I want a homemade frozen treat I can feel good about.
Creamy, naturally sweet peanut butter banana ice cream made with simple ingredients like ripe bananas, milk, and honey—no refined sugar or cooking required.
Ingredients
2 ripe bananas, peeled and sliced
3/4 cup whole milk
1/4 cup smooth peanut butter
2 tablespoons honey
1/2 teaspoon vanilla extract
1 pinch salt
Instructions
Add sliced bananas, milk, peanut butter, honey, vanilla extract, and salt to a blender or food processor.
Blend until completely smooth and creamy.
Pour mixture into a freezer-safe container and level the surface. Freeze until fully solid (about 1 day).
Process the frozen mixture in an ice cream maker according to the manufacturer’s instructions until smooth and creamy.
If the mixture looks crumbly, add a splash of milk and reprocess until scoopable.
Serve immediately or add desired toppings before enjoying.
Notes
Use very ripe bananas for best sweetness and texture.
Substitute honey with maple syrup or agave for a vegan option.
Almond, oat, or coconut milk can be used instead of whole milk.
Add mix-ins like chocolate chips, nuts, or cookie pieces after churning.
Let frozen leftovers sit at room temperature before scooping to soften.
