Ultra-creamy, no-egg ice cream bursting with ripe banana and rich peanut butter flavor — the perfect scoopable summer treat.
🕒 Servings & Timing
Yield: About 1 quart (8 servings)
Prep Time: 15 minutes
Churn Time: 20–25 minutes
Freeze Time: 4 hours (minimum)
Total Time: 4 hours 40 minutes
Dietary Tags: Egg-Free, Gluten-Free, No-Cook
✅ Ingredients Checklist
Heavy cream
Whole milk
Granulated sugar
Vanilla extract
Peanut butter (smooth or creamy style)
Ripe bananas, mashed
Optional Add-ins & Toppings
Crushed peanuts
Chocolate sauce
Chocolate chips
Chopped peanuts
🔪 Instructions
Make the base: In a large mixing bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and peanut butter until smooth and fully combined.
Add the bananas: Gently fold in the mashed bananas until evenly incorporated.
Churn: Pour the mixture into your ice cream maker and churn according to your machine’s instructions, usually about 20–25 minutes or until thick and creamy.
Freeze: Transfer the churned ice cream into a freezer-safe container.
Optional: Fold in chocolate chips or chopped peanuts for extra crunch before freezing.
Set: Freeze for at least 4 hours, or until firm enough to scoop.
Serve: Scoop and serve with crushed peanuts or a drizzle of chocolate sauce for indulgent flair.
💡 Notes
This recipe is no-cook and egg-free, making it quicker and easier than traditional custard-based ice cream.
Ripe bananas (with brown spots) add natural sweetness and a velvety texture.
Use smooth peanut butter for even mixing, or crunchy if you love texture.
Store in a tightly sealed container to prevent ice crystals.
🖼️ Hero Image & Quick Intro
Peanut butter and banana is one of those flavor pairings that feels nostalgic and indulgent all at once. This Banana Peanut Butter Ice Cream is rich, creamy, and naturally sweet, thanks to overripe bananas. It’s a no-cook, egg-free recipe — meaning fewer steps, faster gratification, and major scoopable satisfaction.
👩🍳 Step-by-Step Ice Cream Guide
1. Mix the Base
Whisk cream, milk, sugar, vanilla, and peanut butter until smooth.
Tip: Room-temp peanut butter blends more easily — microwave for 10–15 seconds if needed.
2. Add the Bananas
Mash bananas thoroughly, then fold into the cream mixture.
Tip: For a chunkier texture, leave small banana bits intact.
3. Churn
Pour into your ice cream maker and churn until thick and creamy.
Tip: If your machine allows, freeze the bowl overnight for better results.
4. Fold & Freeze
Transfer to a container and fold in any mix-ins like chocolate chips or chopped peanuts. Freeze until firm.
Tip: Use a shallow container for faster freezing and easier scooping.
5. Serve & Top
Scoop into bowls or cones. Drizzle with chocolate sauce or top with nuts.
Tip: Let the container sit at room temp for 5 minutes before scooping if too firm.
🧂 Ingredient Insights & Substitutions
Bananas: Use bananas that are very ripe for best flavor and sweetness.
Peanut Butter: Creamy is ideal; natural peanut butter may separate but works with extra whisking.
Sugar: You can use honey or maple syrup, but expect slightly softer texture.
Milk/Cream: Don’t substitute with low-fat — the richness is key to texture.
Optional Mix-ins:
Chocolate chips
Chopped peanuts
Mini marshmallows
Swirls of Nutella or jam
🍽️ Variations & Serving Suggestions
Flavor Twists
Add ½ tsp cinnamon for a warm banana-bread vibe
Swirl in caramel for a banoffee-style upgrade
Replace peanut butter with almond or cashew butter
Serving Ideas
Sandwich scoops between two cookies for ice cream sandwiches
Serve with banana slices and a drizzle of honey
Top with granola for a crunchy breakfast-dessert hybrid
🧊 Storage & Make-Ahead Tips
Storage: Keep in an airtight container in the coldest part of the freezer. Best enjoyed within 2 weeks.
Make-Ahead: Make the base a day in advance and chill overnight for improved texture during churning.
Texture Note: Because it’s egg-free, this ice cream will freeze firm — allow to sit for a few minutes before scooping.
🔍 Nutrition (Per Serving, Approximate)
Calories: ~310 kcal
Carbs: 22g
Fat: 24g
Protein: 4g
Sugar: 18g
Fiber: 1g
Allergens: Dairy, peanuts
Diet Tags: Gluten-Free, Egg-Free
❓ FAQs
Q: Can I make this without an ice cream maker?
A: Yes! Freeze the mixture in a loaf pan and stir every 30–45 minutes for a few hours to break up ice crystals.
Q: Can I use frozen bananas?
A: Yes — thaw first and drain excess liquid before mixing.
Q: What if I don’t have cream?
A: Full-fat coconut milk can be a dairy-free alternative, though it will add coconut flavor.
Q: Can I reduce the sugar?
A: Yes, but reducing too much may affect creaminess. Try a natural sweetener like honey or stevia for adjustments.
📝 Personal Note
This recipe was born out of a late-night craving and three spotty bananas on my counter. It’s now my go-to “cheat” dessert that tastes like a scoop shop treat but takes 10 minutes to prep. The peanut butter brings richness, the bananas bring nostalgia, and that texture? Scoop-worthy perfection.
💬 Share & Tag
Made this Banana Peanut Butter Ice Cream? I’d love to see it! Tag @yourbloghandle on Instagram or drop your own variation in the comments below. 🍌🍦🥜