This Peanut Butter Banana Ice Cream is the perfect treat when you’re craving something creamy, and cold! It’s made with a base of frozen bananas and peanut butter, then studded with more swirls of peanut butter and miniature chocolate chips for a delicious healthier dessert for a hot day!
Peanut Butter Banana Ice Cream, sometimes called “Nice Cream” can be made in just a few minutes, with a few ingredients. It’s a no cook, no churn ice cream, that is made with out an ice cream maker, thanks to frozen bananas!
This is the perfect cold dessert for peanut butter and banana lovers!
Why make this recipe
- Healthier Treat – Made primarily from bananas, this dessert is naturally sweetened and is a much healthier option than traditional banana ice cream, although that’s quite delicious as well.
- Easy to Make – This nice cream is only 5 ingredients, this ice cream takes just a few minutes to make into soft serve ice cream, or freeze longer for a scoopable ice cream (like pictured).
- Customizable – You can easily adjust the flavors with different mix ins for this ice cream. Try adding a swirl of hot fudge, or chopped peanuts for a crunch.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Banana Peanut Butter Ice Cream Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- frozen bananas
- peanut butter
- vanilla extract
- salt
- mini chocolate chips
How to make Peanut Butter Banana Ice Cream
Step 1: Freeze the bananas. Cut the bananas into slices and place them on a lined baking sheet to freeze them for at least 2 hours. If you’ve already got frozen bananas you can carefully slice them up.
Step 2: Blend the bananas. Transfer the bananas to a blender or food processor and blend until they are smooth. Add a little milk if needed.
Step 3: Add in the peanut butter, vanilla, and salt and blend until smooth.
Step 4: Freeze. Transfer the mixture to a freezer container, a little at a time. Add spoonfuls of peanut butter and sprinkles of mini chocolate chips. Swirl with a knife, and repeat. Freeze for 1 to 2 hours for a more scoopable texture.
Tips and Tricks:
- Ripe Bananas – You want very ripe bananas for the sweetest, most flavorful ice cream.
- Add Milk – If the mixture is too thick and won’t blend in your blender or food processor, add 1 TBS of milk (cow, or your favorite dairy free option).
- High Powered Blender – This probably won’t mix well with your hand me down blender, it needs something powerful like a BlendTec, or Vitamix, etc.
Storage Instructions
If you aren’t eating all of your peanut butter banana ice cream at once you can store it in a freezer safe container with a lid for up to up to 3 months, but it will get extra hard if its in the freezer for longer. Let it sit out at room temperature for 15 to 20 minutes to thaw a bit, and be able to scoop it again.
This banana and peanut butter ice cream is such a delicious homemade ice cream, all made without an ice cream maker. Its the perfect way to cool down this summer.
More Banana Desserts
If you make these Banana Peanut Butter Ice Cream please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Banana Peanut Butter Ice Cream
Ingredients
- 4 large bananas
- 5 TBS creamy peanut butter (divided)
- 1/4 tsp vanilla extract
- 1/8 tsp salt
- 2 TBS mini chocolate chips (optional)
Instructions
- Cut the bananas into slices and place them onto a lined baking sheet. Place the pan in the freezer for at least 2 hours, until frozen solid. 4 large bananas
- Transfer the bananas to a high powered blender or food processor and blend until smooth.
- Add in 3 TBS of the peanut butter, the vanilla, and the salt and blend until smooth. 5 TBS creamy peanut butter, 1/4 tsp vanilla extract , 1/8 tsp salt
- Transfer the mixture to a freezer safe container. Add spoonfuls of additional melted peanut butter and sprinkles of mini chocolate chips. Swirl with a knife. Repeat with additional "ice cream" and peanut butter. Freeze for 2 to 3 hours, or until its solid enough for a scoopable consistency. 5 TBS creamy peanut butter, 2 TBS mini chocolate chips
Notes
- Ripe Bananas – You want very ripe bananas for the sweetest, most flavorful ice cream.
- Add Milk – If the mixture is too thick and won’t blend in your blender or food processor, add 1 TBS of milk (cow, or your favorite dairy free option).
- High Powered Blender – This probably won’t mix well with your hand me down blender, it needs something powerful like a BlendTec, or Vitamix, etc.
Nutrition
This Banana Peanut Butter Ice Cream was first posted on March 26, 2013. The photos, recipe, and blog text were updated for clarity on July 15, 2024.
Joanne T Ferguson (@mickeydownunder) says
Gday and yum, true!
Love the combination and if wasn’t winter here now, would go for some of your ice cream too!
Cheers! Joanne
Foodie Friends Friday Party too!
aimeeberrett says
You can have ice cream in the winter too! 😉
Sally says
I must make this ice cream! peanut butter and banana – one of the best flavor duos ever. And the vertical shots are gorgeous!
aimeeberrett says
Let me know if you make it. Ice cream is one of the hardest things for me to get a good picture of! And I agree, there are a few combinations that equal perfection. Peanut butter and banana is one of them!