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Easy banana, peanut butter and chocolate ice cream recipe

Easy banana, peanut butter and chocolate ice cream recipe

  • Recipes
  • Dish type
  • Dessert
  • Frozen desserts
  • Ice cream
  • Chocolate ice cream

Keep chopped bananas in your freezer to help you whip up this easy banana-based ice cream with peanut butter, chocolate and just a little milk.

1 person made this

IngredientsServes: 2

  • 2 bananas, chopped
  • 1 tablespoon semi-skimmed milk
  • 1 tablespoon crunchy peanut butter
  • 15g dark chocolate, chopped

MethodPrep:5min ›Extra time:8hr freezing › Ready in:8hr5min

  1. Place chopped bananas in freezer until frozen, 8 hours to overnight.
  2. Blend frozen bananas, milk, peanut butter and chocolate in a blender until smooth. Serve straight away.

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Chocolate Peanut Butter Banana Ice Cream Recipe

A few weeks back we made a Caramel Banana Ice Cream. It was heaven. H-E-A-V-E-N!

Problem – Ice cream actually takes a pretty long time to make.

While I prefer making as much as I can from scratch so I can control our ingredients, I really don’t like things that take a lot of time. I mean, really, do any of us? There’s the whole instant gratification part of us, but also there’s the whole, I have a bajillion other things to be doing. Waiting almost 24 hours for ice cream, isn’t really what I want to be doing. And lastly, trying to explain to a toddler that we are making ice cream but it won’t be ready until tomorrow, is just setting yourself up for a huge meltdown. And ain’t nobody got time for that.

I need something for those hot summer days that we come inside and can instantly have something within a few minutes to cool us off. While we typically have ice pops on hand, sometimes we forget to make more before we run out. I mean I am human! HAHA.


Chocolate Peanut Butter Banana Ice Cream

Summer is coming up quick and what is better on a hot summer day than some delicious, easy, homemade ice cream!! This Chocolate Peanut Butter Banana Ice Cream recipe is so simple and it&rsquos really amazingly smooth and creamy. It&rsquos delicious and tastes so good on those hot summer days&hellipor anytime really! This is also a really great recipe to whip up with the kids.

There&rsquos no complicated process and the results are oh so tasty! The great thing about our Chocolate Peanut Butter Banana Ice Cream is that you can make a bunch to have on hand for when that sweet tooth strikes&hellipyou know, because they are sneaky and you never know when the craving for sweets will strike! Chocolate Peanut Butter Banana Ice Cream is the perfect sweet treat or an easy dessert recipe!

Ingredients for Chocolate Peanut Butter Banana Ice Cream:

2 &ndash 3 Bananas, very ripe
¼ C Chocolate Hazelnut Spread
2 TBS Peanut Butter, smooth
¼ C Whipping Cream

Directions for Chocolate Peanut Butter Banana Ice Cream:

1. On a parchment lined baking sheet, break up the banana in three parts. Put into the freezer and freeze completely &ndash 4 &ndash 6 hours or overnight.
2. Place frozen banana pieces into a food processor along with the peanut butter and chocolate spread. Pulse a few times initially to break up the banana and begin mixing the other ingredients.
3. When the ingredients are beginning to mix together, begin adding the whipping cream, but only in small amounts at a time, until the desired consistency is achieved.
4. It can be eaten now or you can place it back into the freezer to freeze thoroughly again until hard.
5. Serve with chocolate sauce and nuts if desired.

Do you have any favorite homemade ice cream recipes that are easy to make? What do you add to your Chocolate Peanut Butter Banana Ice Cream? Are you a cone or a cup kind of person?


How to freeze bananas

Freeze the bananas on a metal baking sheet. Spread out in a single layer, for 4-6 hours, or until completely hard. Transfer to a plastic bag to store until you’re ready to make the ice cream, or just transfer to a blender.


STEP ONE: MIX INGREDIENTS

Start off by beating the heavy cream until it is thick. I like to use my stand mixer for this process.

When the heavy cream is nice and thick pour in the sweetened condensed milk and vanilla extract and fold in until it is smooth.


Chocolate Peanut Butter Banana Ice Cream

CHOCOLATE PEANUT BUTTER BANANA ICE CREAM is a guiltless fake out ice cream that can satisfy the strongest sweet tooth!

I have found the secret to happiness! That’s right! I can’t oversell the truly incredible amazingness of Chocolate Peanut Butter Banana Ice Cream! I’m a HUGE fan of ice cream. Everyone in my little family is! I tend to not keep it in the house, because will power is not my strong point, but anytime I send my husband to the store he comes home with ice cream. Now I can make banana ice cream and not feel all that guilt!

Chocolate Peanut Butter Banana Ice Cream tastes like a soft serve version of a chocolate dipped frozen banana with nuts. It has the taste and feel of a creamy banana flavored soft serve but without all the fat and so on in the real ice cream. If you’re on Weight Watchers bananas are a zero points plus option so all you have to do is count the points in the chocolate and peanut butter. That breaks down to about 1 tablespoon a serving so it’s not bad at all!

I buy a lot of bananas in my house. My kids and I eat them in waves. Some weeks I can’t keep them in stock but others they start to over ripen on the counter. I’ve talked about my banana freezing habit before when I made Pumpkin Banana Bread. It’s such a great option but at times I freeze a lot faster than I bake and so I end up with way too many bananas. Now I’ve started slicing and freezing some to be able to turn into Chocolate Peanut Butter Banana Ice Cream. You can easily just make one serving whenever you have a craving. Just use one one banana, and 1 tablespoon each of the peanut butter and sweet cocoa powder.

Make some at home and snap a pic to share with us on Instagram using the hashtag #RHFood!


Preheat the oven to 180C/160C Fan/Gas Mark 4.

Melt the butter, peanut butter and chocolate in a medium saucepan. Remove from the heat and whisk in the sugar, eggs and flour.

Transfer the mixture to a bowl and leave to cool. Place in the fridge to rest for 10 minutes.

Meanwhile, line 4 silver rings (7cm/2¾in diameter and 5cm/2in deep) with baking paper and place on a lined baking tray.

Pour the fondant mixture into a large piping bag and pipe the mixture into the rings (alternatively spoon in). Bake for 8-10 minutes.

Meanwhile, for the ice cream, put the bananas in a blender and blitz until smooth. Add the crème fraîche and blend until smooth.

Carefully transfer the fondants to serving plates using a spatula, then remove the rings and paper. Serve with a good dollop of the ice cream alongside and scatter over the toasted peanuts.

Recipe Tips

If you don't have silver rings, the fondants can be made with ramekins greased with butter and dusted with flour.


How long does banana peanut butter ice cream last

This is cream is made for those of us who don't plan ahead as it is best eaten as soon as you make it. I scoop it directly from the blender into bowls. It is pretty soft this way, but we love it.

You can freeze it, but I'd recommend eating it within 2 hours. While it can be frozen for longer periods, it will freeze solid and need to thaw before you can eat it. It's still good once it thaws, but never quite as good as when it's fresh.


Healthy Peanut Butter & Chocolate &ldquoIce Cream&rdquo

I own a KitchenAid mixer and food processor that I adore, but sadly have not yet acquired an ice cream maker attachment. That is why I am excited to share this peanut butter & chocolate &ldquoice cream&rdquo with you today which just uses a food processor. If you are like me and dying to get your hands on an actual ice cream maker, be sure to check out this fun giveaway I am hosting with other bloggers for a KitchenAid Mixer in your color of choice + an Ice Cream Attachment!
I started seeing the banana &ldquoice cream&rdquo pop up online a couple of years ago and I&rsquom not going to lie, I turned up my nose. Everyone was raving about how it tasted like real ice cream and I thought, pshhh, ya just like they say spaghetti squash tastes like actual spaghetti! I DON&rsquoT THINK SO! Don&rsquot get me wrong, I enjoy spaghetti squash, but it just isn&rsquot the same as the real carb-loaded deal!

So I&rsquom sure you are wondering what changed my mind. Two things. First was the fact that I now have my food processor in a convenient location in my kitchen where it is actually accessible. Secondly, I had some ripe bananas I threw in the freezer a few weeks ago.

It was a Saturday afternoon, and this Dark Chocolate Dreams Peanut Butter that I am obsessed with, was calling my name. Instead of taking the path of least resistance and just grabbing a spoon, I figured I would give this &ldquoice cream&rdquo a try.

I tossed my frozen cubes in the food processor and began pulsing. I have a heavy duty food processor so it could handle the completely frozen chunks. If you have a lighter weight machine, or don&rsquot want to give it quite the workout, allow the banana to thaw on the counter for 20 minutes first.

It is literally as simple as blending the frozen banana and peanut butter! You can enjoy it right away in it&rsquos soft serve state, or put it in a container in the freezer to enjoy in an hour or two as an &ldquoice cream&rdquo. I promise you, you won&rsquot be disappointed!


Chocolate Banana Ice Cream

Ice cream is at the top of the list of favorite desserts in my house. I don’t like the long ingredient lists in many commercial ice cream brands, though, so I like to make my own ice cream whenever I can. And as someone who typically avoids dairy, I prefer non-dairy alternatives to traditional ice cream.

This chocolate banana ice cream is one of the creamiest no-churn vegan ice creams you’ll ever taste. Some homemade ice creams end up being a bit too icy, but not this one. Frozen bananas are the key to making a fantastic texture right out of the blender. You can also freeze this ice cream if you want it to be a bit more solid. If you do freeze it, you’ll want to set it on the counter for about 30 minutes before serving so it’s soft enough to scoop easily.

The peanut butter isn’t entirely necessary in this recipe, but I love the creamy texture it gives this ice cream. And if your bananas aren’t very ripe, you may need to add a bit of pure maple syrup to balance out the flavors. Taste it after it’s blended and make adjustments as needed. Either way, this simple recipe can be made in just a few minutes, and everyone will love it!

Here’s a video showing the easy process of making this delicious vegan ice cream:

And check out my other homemade ice cream recipes for more inspiration as the weather gets warm!