Peanut Butter Banana Ice Cream is the best kind of banana ice cream, if you ask me. The peanut butter makes this ice cream unbelievably creamy, and helps to hide the “banana” flavor, so it feels remarkably like the real thing!

Banana ice cream is naturally dairy-free and vegan, and it’s easier to make than coconut milk ice cream. This recipe is also the base for my Peanut Butter Banana Popsicles, if you want to make this in a hand-held ice pop form, instead!

Ingredients You’ll Need

To make peanut butter banana ice cream, you’ll need just 2 simple ingredients: peanut butter and frozen bananas! I also like to add a splash of vanilla and a pinch of salt, but that’s optional.

If you don’t have frozen bananas on hand already, be sure to reference my how to freeze bananas post, for step-by-step photos. Make sure you peel the bananas before your freeze them! (They are very difficult to remove once frozen.)

I use creamy, all-natural peanut butter to keep this ice cream ultra-smooth, but I imagine that chunky peanut butter would also work. You can use homemade peanut butter, if you’d like, too.

How to Make Banana Ice Cream

Once you have frozen bananas on hand, carefully cut them into coins so they will break down faster. Add the coins to a food processor fitted with an “S” blade, along with the peanut butter, vanilla, and salt.

How many frozen bananas will fit in your food processor? I need to use a minimum of 3 large frozen bananas in my 12-cup food processor. If you have a smaller 7-cup food processor, you may only need to use 2 large bananas to get things moving.

Process until the bananas are totally smooth and creamy. It may take up to 2 or 3 minutes of processing, and occasionally scraping down the sides of the machine, to achieve this texture.

When it’s done, the peanut butter banana ice cream should have the consistency of soft serve ice cream. You can serve this right away, or you can transfer the ice cream to a container to store in the freezer.

If you let the banana ice cream sit in the freezer for 1 to 2 hours, it will become even more firm, and scoop-able. I don’t recommend letting it sit in the freezer for too long, however, or it will freeze too firmly and will be difficult to scoop. See my storage notes below.

How to Store Banana Ice Cream

You can store banana ice cream in an airtight container in the freezer for up to 2 weeks. Keep in mind that it will become very firm, and won’t be easy to scoop out of the container right away.

Let the banana ice cream sit on the counter for 15 to 20 minutes, so it can soften up. Then, use an ice cream scoop that has been dipped in hot water, to help it scoop more easily.

Alternatively, you can freeze the banana ice cream in smaller “scoops” on a baking sheet (like cookie dough mounds) or in an ice cube tray. When you’re ready to eat it, you can pop the smaller cubes into your food processor and process until it’s creamy and smooth again. Then, it’s ready to serve!

More Peanut Butter Recipes

If you love peanut butter, check out these other recipes, too!

• Chocolate Peanut Butter Bars
• Flourless Peanut Butter Blondies
• Peanut Butter Eggs
• No-Bake Peanut Butter Pie
• Healthy Peanut Butter Balls
• Flourless Peanut Butter Cookies
• Vegan Peanut Butter Temptations
• Peanut Butter Overnight Oats

If you try this Peanut Butter Banana Ice Cream recipe, please leave a comment below and let me know how you like it! And if you make any modifications, I’d love to hear about those, too.

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