Name: Peanut Butter Banana Ice Cream
Prep time: 5 min
Total time: PT-487345H28M41S
Cuisine: American
Ingredients: Ripe bananas (the riper, the sweeter); Milk (any kind—dairy or dairy-free); Creamy peanut butter; Vanilla extract; Chocolate chips (optional, but highly recommended)

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A creamy, dairy-free dessert made with just a few wholesome ingredients, this peanut butter banana ice cream is a refreshing, healthy treat that feels indulgent without the guilt. It’s naturally sweetened and ready in minutes, making it perfect for a quick snack or a post-dinner dessert.

Peanut Butter Banana Ice Cream

Why You’ll Love This Recipe

I like this recipe because it transforms ripe bananas into a smooth, ice-cream-like texture without any added sugar. The addition of peanut butter gives it a rich, nutty flavor, and a few chocolate chips make each bite extra special. It’s quick to prepare, doesn’t require any fancy equipment, and fits into just about any diet, whether I’m cutting back on dairy or trying to eat cleaner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe bananas (the riper, the sweeter)
Milk (any kind—dairy or dairy-free)
Creamy peanut butter
Vanilla extract
Chocolate chips (optional, but highly recommended)

Directions

I slice the bananas and freeze them for about 2 hours until firm.
I blend the frozen slices in a food processor or blender. It takes a few minutes and some scraping, but the bananas eventually become smooth.
I add milk, peanut butter, and vanilla extract, then continue blending until everything is creamy.
I stir in chocolate chips if I’m using them.
I serve it immediately for a soft-serve texture or freeze it for about an hour for a firmer scoop.

Servings and timing

Servings: 2
Prep Time: 5 minutes
Freezing Time: 2 hours for bananas, plus 1 hour additional (optional)
Total Time: Approximately 3 hours

Variations

I swap peanut butter for almond or cashew butter when I want a different flavor.
A spoonful of cocoa powder turns it into a chocolate version.
I add coconut flakes or chopped nuts for extra crunch.
Frozen strawberries or mango can replace part of the banana for a fruity twist.

Storage/Reheating

I keep the ice cream in an airtight container in the freezer for up to a week. Before scooping, I let it sit on the counter for about 10–15 minutes so it softens to that perfect texture again.

FAQs

How ripe should the bananas be?

I use bananas with plenty of brown spots because they’re sweeter and creamier when blended.

Can I make this without a food processor?

Yes, I can use a strong blender. If I don’t have one, letting the bananas thaw a bit and mashing them by hand works, though the texture won’t be as smooth.

Is it okay to skip the milk?

I sometimes leave out the milk if I want a thicker ice cream. It just takes a little longer to blend everything together.

Can I double the recipe?

Absolutely. I just double all the ingredients and use a bigger blender or food processor.

How long does homemade banana ice cream last?

I like to eat it within a week. I let it sit out a bit before serving so it softens enough to scoop.

Conclusion

I always come back to this peanut butter banana ice cream when I need something sweet and simple. It’s healthy, satisfying, and incredibly easy to make. I love how flexible it is—perfect for customizing with my favorite flavors and mix-ins. Whether I’m serving it right away or saving some for later, it always hits the spot.