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 3 very ripe bananas until mostly smooth.
- Add 2 large pasteurized eggs, ⅔ cup honey, ¾ cup creamy peanut butter and 1⅓ cups whole milk. Beat for 2 minutes using a hand mixer or immersion blender.
- Add 2½ cups heavy cream and mix until just combined, you don't want to add too much air at this point.
- 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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Yay! I’m glad you like it!
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 😊
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.
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!
I wish I could teleport some to you!
Wish I could have that bowl of ice cream with that delicious topping!!
They are so good together!