Homemade peanut butter banana ice cream is every bit as creamy and tasty as it sounds. The combination of flavors is unexpected in an ice cream, but oh so delicious.
The flavor combination of peanut butter, honey and bananas is a classic for good reason. It’s that sweet, salty depth of flavor that draws you in.
Making it into homemade ice cream makes it extra delicious. It will be a fun addition to your homemade ice cream rotation.
MiMi originally created and shared this recipe back in 2015. She was on an ice cream making kick.
Each week we would touch base and she would ask what dessert I was bringing to family dinner. Then she would take those flavors and create a complimentary ice cream or sorbet.
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On this particular week I was making a banana sheet cake with peanut butter icing. I then drizzled it with honey and sprinkled on some crispy bacon bits and named it the Elvis sheet cake.
MiMi made this recipe to go along with it nicely. But don’t worry if you aren’t in the mood to bake a cake, this ice cream can definitely stand on its own.
Even better, do what we did on this particular time and top it with banana slices and homemade peanut butter magic shell. It’s the perfect way to really drive home the key flavors.
It would also be amazing with a drizzle of honey and a sprinkling of chopped peanuts or crisp bacon, or some chocolate magic shell. The possibilities really are endless.
We have been having the best time going through the archives and making all of the great ice cream and frozen yogurt recipes. There are so many interesting flavors to try.
Do you have a favorite flavor combination for ice cream? Tell me about it in the comments and maybe we’ll come up with a recipe!
Peanut Butter Banana Ice Cream
Ingredients
- 3 very ripe bananas
- 2 large pasteurized eggs
- ⅔ cup honey
- 1⅓ cups whole milk
- ¾ cup creamy peanut butter
- 2½ cups heavy cream
Instructions
- In large bowl, mash bananas until mostly smooth.3 very ripe bananas
- Add eggs, honey, peanut butter and milk. Beat for 2 minutes using a hand mixer or immersion blender.2 large pasteurized eggs, ⅔ cup honey, 1⅓ cups whole milk, ¾ cup creamy peanut butter
- Add cream and mix until just combined, you don’t want to add too much air at this point.2½ cups heavy cream
- Pour into your ice cream maker and freeze according to the manufacturer’s directions.
- Spoon into storage containers and put in freezer until scoopable, about 2 hours.
Video
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YUM! And Tovolo ice cream containers…a total life-saver around here. They are great for freezing soup and stock as well! But first…ice cream!!! Always!!!
Time to pull out the Cuisinart…this ice cream is definitely calling my name.
I hope you love it!
I'd love this and would definitely shove some chocolate chunks in there somewhere for extra measure. Yum!
I love the reference to Elvis! This looks and sounds so delicious!
Ohhh that sounds AMAZING! Look at how creamy that came out and those flavors are fabulous!
It was a perfect accompaniment for the Elvis cake!
Amazing!
Everybody is ready for me to make another one already!
yum! such a great idea!
Thank you! It was delicious!
Mmmm SO yummy. How about "Nanner-nutter" lol. Kind of like fluffernutter ya know? +
I love it! I have been really trying to come up with something good, but never did. I think nanner-nutter is an excellent choice!
You are right, Carlee! It is a mouth full! I'd like to have a mouth full of both! I loved the sound of the Elvis Cake, and it just makes more sense to have PB&B to make it all come together into one incredible dessert treat! Both your amazing cake and ice cream complement each other fabulously!
Thanks Christine! It is definitely worth having to say it all out, but it would be nice if there were a shorthand for it!