Best Peanut Butter Banana Ice Cream Recipes

BANANA AND PEANUT BUTTER 4-INGREDIENT 'ICE CREAM'

Steps:

• Arrange banana chunks on a plate; freeze until solid, about 2 hours.
• Blend frozen bananas, confectioners' sugar, milk, and vanilla extract together in a blender until smooth and creamy; add peanut butter and blend until smooth.

CHOCOLATE PEANUT BUTTER BANANA "ICE CREAM" RECIPE BY TASTY

Steps:

• Cut bananas into coins and place in freezer in a sealable bag. Freeze overnight or until solid.
• Place all ingredients into a food processor or blender and blend until smooth.
• Pour contents into a loaf or small pan.
• Freeze one hour or until solid.
• Enjoy!

PEANUT BUTTER BANANA ICE CREAM RECIPE BY TASTY

Steps:

• Slice up your bananas into 1-inch (2 cm) slices.
• Spread on parchment paper on a baking sheet and freeze slices for 2 hours.
• Blend frozen slices in a powerful blender until it reaches a smooth consistency.
• Mix in remaining ingredients.
• Transfer to a small bowl or container and freeze for one hour, or until ready to serve.
• Scoop out ice cream.
• Enjoy!

PEANUT BUTTER, BANANA, AND JELLY "ICE CREAM"

Steps:

• Cut bananas into 1/2" slices. Arrange in a single layer on a large plate or rimmed baking sheet. Freeze until firm, about 1 1/2 hours.
• Purée banana slices in a food processor, scraping down bowl as needed, until mixture becomes creamy, about 3 minutes. Add peanut butter and 3 Tbsp. water; purée until smooth, about 2 minutes more. Drizzle jelly over banana mixture, then pulse a few more times to just incorporate jelly and create a speckled appearance.
• Divide ice cream among serving bowls and serve immediately.
• Do Ahead
• Banana slices can be frozen up to a day in advance.

HEALTHY BANANA & PEANUT BUTTER ICE CREAM

Steps:

• Tip the frozen bananas and almond milk into a blender. Blend together to create a smooth consistency. Add the peanut butter and cinnamon, and blend again. Taste and add more cinnamon, if you like.
• Transfer to a freezer-proof container and freeze for 1 hr.
• Take out of the freezer and serve with grated chocolate and flaked almonds sprinkled over.

PEANUT BUTTER BANANA ICE CREAM

Steps:

• Arrange banana slices on a baking sheet and freeze, 8 hours to overnight.
• Process frozen bananas in a food processor until evenly chopped; add peanut butter and process until thick and creamy.

HEALTHY PEANUT BUTTER BANANA ICE CREAM CAKE

Steps:

• Add bananas to food processor and blend. When the bananas start to become smooth and close to the consistency of soft serve, add the peanut butter. Process until smooth.
• Pour into an 8-inch springform pan and smooth over the top. Freeze for at least one hour or overnight.
• Topping: Take out the cake. Run the edges briefly under hot water to help remove the ring of the springform. Melt the chocolate chips in the microwave for about 40 seconds and drizzle over top of the cake. Sprinkle on crushed peanuts. Place the cake back in the freezer for about 5 minutes to harden the chocolate.
• Remove from freezer for 5-10 minutes to soften it before serving. A knife dipped in warm water helps the slicing process.

PEANUT BUTTER BANANA ICE CREAM

Steps:

• Heat the butter in a skillet over medium heat. Add the bananas, and sprinkle the bananas with the sugar. Cook over medium heat, stirring frequently, for 3 to 5 minutes, or until the bananas are soft.
• Combine the bananas, milk, and peanut butter in a food processor fitted with the steel blade or in a blender, and purée until smooth.
• Transfer the mixture to a saucepan and stir in 3/4 cup of the cream. Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
• While the mixture heats, combine the remaining cream, milk powder, cornstarch, salt, and vanilla in a small bowl, and stir until smooth and both of the powders have dissolved.
• Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly. Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly, for 2 minutes, or until thickened. If the mixture is lumpy, strain it through a sieve.
• Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40°F).
• Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.

PEANUT BUTTER, BANANA, AND HONEY ICE CREAM

Steps:

• Combine first 3 ingredients in a large bowl, stirring until sugar dissolves. Stir in peanut butter and next 3 ingredients (through bananas). Stir in milk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Yield: 8 servings (serving size: about 2/3 cup) CALORIES 266(29% from fat); FAT 8.7g (sat 3g,mono 3.4g,poly 1.7g); PROTEIN 6.4g; CHOLESTEROL 13mg; CALCIUM 41mg; SODIUM 139mg; FIBER 1.7g; IRON 0.4mg; CARBOHYDRATE 44.1g