Peanut Butter Banana Ice Cream is a sweet and delicious dessert that is effortless to make. It has simple ingredients and no ice cream maker required.

Peanut Butter Banana Ice Cream in a cone.
Want to save this recipe?

Peanut Butter Banana Ice Cream is a rich and decadent treat anyone can make at home. It is so creamy, and the chunks of bananas and bits of peanuts make this amazing. I also make some of these 51 Easy Banana Desserts.

Homemade ice cream is very simple to make. This no churn recipe takes just minutes to prepare. It is a delicious treat that everyone will love. I have also been making Samoa Ice Cream for over 10 years.

Why This Recipe Works

This ice cream is a delicious combination of peanut butter banana ice cream. We love it in dessert bowls with more toppings. The kids love it served in cones.

If you want an easy treat that is so amazing, you definitely want to try this recipe.

Ingredients

Ingredients for Peanut Butter Banana Ice Cream.- heavy whipping cream, sweetened condensed milk, peanut butter, bananas and peanuts.
  • Heavy whipping cream. It needs to be cold.
  • Sweetened condensed milk. This ingredient will make the ice cream sweet and creamy.
  • Peanut butter. Creamy peanut butter is best.
  • Bananas. They should be ripe but not overly ripe.
  • Peanuts. Chopped into small pieces.

Scroll to the bottom and get the complete ingredients for this recipe.

Variations

  • Chocolate. If you want to add some chocolate flavor to this ice cream, you can scatter ½ cup of mini semi-sweet chocolate chips throughout the ice cream mixture. Then drizzle a little bit of chocolate syrup on top of the mixture before you place it in the freezer.
  • Nuts. We used chopped peanuts but walnuts or almonds taste great too.
  • Frozen banana. If you do not want the chunks of bananas, freeze bananas and puree with a powerful blender or food processor.
  • Dairy Free. Blend frozen bananas and peanut butter until it’s nice and creamy. Freeze until is like soft serve. This is a tasty and easy dairy free and gluten free option often called nice cream.

How to Make Peanut Butter Banana Ice Cream

Heavy Whipping cream in mixing bowl.

Step 1. Beat the heavy cream. Use an electric mixer to whip the heavy cream to soft peaks in a large mixing bowl. This should take about 5 minutes.

Heavy cream beat until soft peaks forms and sweetened condensed milk mixed in.

Step 2. Once the cream begins to form soft peaks, add the sweetened condensed milk, and peanut butter.

Peanut butter and sweetened condensed milk added to bowl.

Step 3. Mix again for an additional minute to make sure the peanut butter is mixed in good.

Ice cream mixture combined until smooth.

Step 4. Combine until smooth.

Bananas and peanuts poured into mixing bowl.

Step 5. Then peel the bananas and slice.

Bananas and peanuts folded into ice cream mixture.

Step 6. Gently stir in the diced bananas and chopped peanuts into the ice cream mixture.

Ice cream mixture spread into loaf pan.

Step 7. Pour the mixture into a loaf pan.

Chopped peanuts and banana slices on top of ice cream.

Step 8. Finally, top with extra banana slices and chopped peanuts. Then freeze for 5 hours. Serve and enjoy.

Peanut Butter Banana Ice Cream in a loaf pan.

Pro Tips

  • Ripe bananas. While it is not completely necessary to use ripe bananas in this recipe, they will be sweeter and give you more banana flavor.
  • Combine well. It is important to make sure the peanut butter is fully incorporated into the whipped cream. If you have any hidden pockets of peanut butter, they will freeze hard, and it will be quite difficult to scoop.
  • Toppings. This ice cream is great topped with some chocolate syrup and chopped peanuts.
  • Baking Sheet. If you do not have a loaf pan, you can freeze the mixture using a sheet pan.
  • Freeze. The mixture needs to freeze for at least 5 hours but we normally freezer overnight. This ensure the ice cream is the right texture and consistency.
  • Peanut Butter. I do not recommend using natural peanut butter in this Chocolate Peanut Butter Ice Cream. The oils often separate.
Peanut Butter Banana Ice Cream in a bowl.

Storage

Homemade ice cream last about a month if it is stored inside an airtight container. I also like to cover with plastic wrap. You can also place a layer of parchment paper on the ice cream to help prevent ice crystals from forming.

We recommend eating this ice cream within a month or ice crystals and a grainy texture may develop.

Do You Need An Ice Cream Maker?

No, you do not need an ice cream maker for this recipe. Everything is combined with a hand mixer and no special gadgets required. The recipe does not have any eggs or egg yolks.

The ice cream mixture is poured into a loaf pan and frozen. It is that simple to make traditional ice cream.

More No Churn Ice Cream Recipes

It’s your turn to try this yummy Banana Peanut Butter Ice Cream. Please leave a comment once you make it.

Peanut Butter Banana Ice Cream

5 from 5 votes
Peanut Butter Banana Ice Cream is a sweet and delicious dessert that is effortless to make. It has simple ingredients and no ice cream maker required.
Prep Time 20 minutes
Chill Time 5 hours
Total Time 5 hours 20 minutes
Servings 6
Cuisine American
Course Dessert
Calories 747

Ingredients

  • 2 cups heavy whipping cream
  • 1 14 oz can sweetened condensed milk
  • ½ cup smooth peanut butter
  • 3 ripe bananas diced
  • ½ cup chopped peanuts
Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Instructions

  • Use an electric hand mixer to whip the heavy cream to soft peaks in a large mixing bowl. This should take about 5 minutes depending on the speed of your hand mixer.
  • Once the cream begins to form soft peaks, add the sweetened condensed milk, and peanut butter. Mix again for an additional minute, or until the peanut butter is completely incorporated into the whipped cream and no clumps remain.
  • Gently fold in the diced bananas and chopped peanuts until they are evenly distributed throughout the ice cream mixture.
  • Pour the mixture into a 9×5 inch loaf pan, top it with some extra banana slices chopped peanuts, and allow it to chill in the freezer for 5 hours or until the center of the ice cream is completely frozen.
  • Serve and enjoy!

Recipe Notes

While it is not completely necessary to use ripe bananas in this recipe, they will be sweeter and give you more banana flavor.
It is important to make sure the peanut butter is fully incorporated into the whipped cream. If you have any hidden pockets of peanut butter, they will freeze hard, and it will be quite difficult to scoop.
Once the ice cream has set, you can store it for up to a month covered with plastic wrap.
This ice cream is great topped with some chocolate syrup and chopped peanuts.
If you want to add some chocolatey flavor to this ice cream, you can scatter ½ cup of mini semi-sweet chocolate chips throughout the ice cream mixture and then drizzle a little bit of chocolate syrup on top of the mixture before you place it in the freezer.

Nutrition Facts

Calories 747kcal, Carbohydrates 61g, Protein 17g, Fat 52g, Saturated Fat 25g, Polyunsaturated Fat 6g, Monounsaturated Fat 17g, Cholesterol 114mg, Sodium 207mg, Potassium 761mg, Fiber 4g, Sugar 50g, Vitamin A 1393IU, Vitamin C 7mg, Calcium 280mg, Iron 1mg

Pin This Now to Remember It Later

Pin Recipe

Try these other recipes

Share this recipe!

PinYummly

About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

5 from 5 votes (5 ratings without comment)

Leave A Review

Your email address will not be published. Required fields are marked *

Recipe Rating