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Peanut Butter Banana Ice Cream - Creamy, No-Churn Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 large ripe bananas, sliced and frozen
  • 3 tablespoons creamy peanut butter (natural or regular)
  • 1–3 tablespoons milk (dairy or non-dairy) to help blend
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt (especially if using unsalted peanut butter)
  • Optional add-ins: mini chocolate chips, cocoa powder, chopped peanuts, cinnamon, maple syrup, honey, or a drizzle of melted chocolate

Method
 

  1. Prep the bananas: Peel ripe bananas, slice into coins, and freeze flat on a baking sheet until solid (2–3 hours). Transfer to a freezer bag to store.
  2. Set up your blender: Use a high-powered blender or a food processor. Add the frozen banana slices, peanut butter, vanilla, and a pinch of salt.
  3. Start blending: Pulse a few times to break up the bananas. Add 1 tablespoon of milk to loosen the mixture, then blend until it begins to look crumbly and sandy.
  4. Blend to creamy: Scrape down the sides. Blend again, adding another splash of milk as needed. Keep going until it turns smooth and soft-serve creamy.
  5. Adjust sweetness and flavor: Taste. If you want it sweeter, add 1–2 teaspoons of maple syrup or honey. For a chocolate version, blend in 1 tablespoon cocoa powder.
  6. Add texture: Fold in mini chocolate chips, chopped peanuts, or a swirl of melted chocolate for crunch and contrast.
  7. Serve now or freeze: For soft-serve, scoop and enjoy immediately. For a firmer, scoopable texture, spread into a loaf pan, press parchment on top, and freeze 1–3 hours.
  8. Warm your scoop: If fully frozen, let the pan sit at room temp for 5–10 minutes. Warm your ice cream scoop under hot water for cleaner scoops.