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Peanut Butter & Banana Ice Cream

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Homemade ice cream loaded with peanut butter, banana and honey is like Elvis’s dream come true. It’s smooth, creamy and oh so good. 

small glass bowl of ice cream topped with peanut butter magic shell.

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. 

getting first scoop of peanut butter banana ice cream out of container.

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.

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.

scoop of banana peanut butter ice cream in front of container.

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 and banana ice cream in glass bowl with slices of bananas on top.

Favorite ice cream makers

MiMi has a couple kitchenaid ice cream maker attachments for her stand mixer.  She loves them and makes all of her ice cream with them.

I recently got a Cuisinart ice cream maker. You freeze the bowl ahead of using it much like the Kitchenaid attachment.

Both work great and are relatively affordable. You just have to remember to get the bowl in the freezer in plenty of time to get it cold, but that is a whole lot better than making sure you have enough ice and salt on hand!

glass bowl with ice cream, peanut butter magic shell and banana slices.

Great Ice Cream Storage Options

My mom loves the Tovolo Glide-A-Scoop containers that fit in the freezer well, stack easily and store nicely.  She already has a couple and is getting ready to order more.

I got fun quart sized containers that are reusable and dishwasher safe that I like as well. No matter how it’s stored, ice cream tends to disappear quickly around here!

small glass bowl of ice cream topped with peanut butter magic shell

Peanut Butter Banana Ice Cream

Homemade ice cream loaded with peanut butter, banana and honey is like Elvis's dream come true. It's smooth, creamy and oh so good.
5 from 18 ratings
Prep Time 10 minutes
Chill Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American
Servings 16 Servings
Calories 280 kcal


  • 3 very ripe bananas
  • 2 eggs
  • cup honey
  • 1⅓ cups whole milk
  • ¾ cup creamy peanut butter
  • cups heavy cream


  • 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 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.



Serving: 1servingCalories: 280kcalCarbohydrates: 22gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 67mgSodium: 88mgFiber: 1gSugar: 16g
Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

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Recipe Rating

Traci Jean

Monday 3rd of May 2021

This recipe seems so delicious. Newbie to making ice cream here!! Just questioning the raw egg ? It appears to be ok but can someone please ensure me it’s ok? Thank you 😊


Monday 3rd of May 2021

The eggs act as an emulsifier and add help keep the texture extra smooth. You can always use pasteurized eggs or pasteurized egg product if you would like. If you are using eggs from the carton, make sure it has the yolks in it as they are the part you are actually after.

Andrea Nine

Monday 11th of January 2021

I was craving ice cream the other night which I normally don’t do in the winter but this hit the spot big-time! So good!


Thursday 11th of February 2021

I wish I could teleport some to you!

Sneha's Recipe

Monday 11th of January 2021

Wish I could have that bowl of ice cream with that delicious topping!!


Thursday 11th of February 2021

They are so good together!

Colleen - Faith, Hope, Love, & Luck

Monday 11th of January 2021

YUM! And Tovolo ice cream containers...a total life-saver around here. They are great for freezing soup and stock as well! But cream!!! Always!!!

A Day in the Life on the Farm

Monday 11th of January 2021

Time to pull out the Cuisinart...this ice cream is definitely calling my name.


Thursday 11th of February 2021

I hope you love it!