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Banana Ice Cream with Peanut Butter Swirl

A creamy, rich, and luscious banana ice cream with the perfect combination of peanut butter swirl added.



  • 2 cups milk
  • 2 cups heavy cream
  • 1 1/2 TBS vanilla
  • 5 egg yolks
  • 1 cup sugar
  • 1 ripe banana (mashed)
  • 1 tsp banana extract (optional)
  • 1/2 cup peanut butter


  • Put a large sauce pan on the stop top. Add in whole milk, heavy cream and vanilla extract. Heat over medium until small bubbles start to form (not a full boil). Remove from heat.
  • Meanwhile in a medium bowl (or stand mixer), whisk egg yolks quickly until the start to lighten a bit (this may take a few minutes).
  • Add sugar into egg yolks, while continuing to mix.
  • Carefully add about 1/4 cup of hot milk mixture into the egg mixture while stirring the whole time. (Be careful, you don't want to scramble your eggs!)
  • Once that is fully mixed in, add more milk 1/4 cup at a time until fully mixed, until half of the milk mixture is added.
  • Add the mashed banana and try to mix in as well as you can.
  • Pour the tempered egg mixture back into the sauce pan with the rest of the hot milk.
  • Cook the mixture on medium low heat until it starts to thicken, and reaches 170 degrees.
  • Pour the mixture into a large bowl and allow to sit at room temperature until it stops steaming.
  • Place bowl in the fridge and allow to cool for 1 hour, (up to overnight).
  • Meanwhile take peanut butter and spread it on waxed paper, like you would butter toast. Place in freezer and allow to harden.
  • Pour mixture into your ice cream maker and allow to mix according to directions. (We let ours mix about 45 mins)
  • Pull strips of frozen peanut butter off and put into your mixer and allow to mix for about 2 more minutes (or remove the ice cream from mixer and fold pb in)
  • Remove from mixer and enjoy now or place in a bowl with a lid to allow ice cream to harden more.