Two-Ingredient Banana Peanut Butter Ice Cream

How Banana Peanut Butter Ice Cream Became My Go-To Summer Treat

Those brown-spotted bananas staring at me from the counter again. I usually turn them into banana bread or smoothies, but on a scorching summer day, I wanted something cold and creamy. That’s when I remembered the one-ingredient banana ice cream trick. A spoonful of peanut butter turned it into a two-ingredient banana peanut butter ice cream that’s been our favorite ever since.

Why This Two-Ingredient Banana Peanut Butter Ice Cream Wins

• You only need bananas and peanut butter, no added sugar, no cream, no special equipment beyond a food processor.
• It’s naturally sweet and creamy, satisfying your ice cream craving without the dairy or guilt.
• The recipe comes together in minutes once your bananas are frozen.

Key Ingredients for the Best Banana Peanut Butter Ice Cream

• Bananas: Look for very ripe bananas with brown spots, they’re sweetest and mash easily. Overripe bananas (almost all brown) work well too.
• Peanut Butter: Any variety works, creamy or crunchy, natural or conventional. If using natural peanut butter, stir well before measuring to incorporate the oil.

Kitchen Tools for Banana Peanut Butter Ice Cream

• Food processor or high-speed blender, essential for breaking down frozen bananas into a creamy texture.
• Baking sheet or large plate, for freezing banana slices in a single layer.
• Parchment paper, optional but prevents slices from sticking.

Tips for Perfect Banana Peanut Butter Ice Cream

Use very ripe bananas with lots of brown spots, they’re naturally sweeter and give a creamier texture. Slice them into even ½-inch discs so they freeze uniformly. When pureeing, pause to scrape down the sides of the food processor. If the mixture seems too thick, let it sit at room temperature for a minute or two to soften before processing again.

Easy Variations on Banana Peanut Butter Ice Cream

Swap the peanut butter for almond butter or cashew butter for a different nutty flavor. Add a tablespoon of cocoa powder for chocolate banana ice cream. For a crunchy twist, stir in a handful of chopped peanuts or chocolate chips after pureeing. A pinch of cinnamon or a splash of vanilla extract can also add depth without extra ingredients.

Serving Ideas for Banana Peanut Butter Ice Cream

Serve immediately for a soft-serve consistency, or freeze for a few hours for scoopable ice cream. Top with a drizzle of extra peanut butter, a sprinkle of chopped peanuts, or a few dark chocolate shavings. It’s also great in a bowl with sliced fresh bananas and a dollop of whipped cream.

How to Store Leftover Banana Peanut Butter Ice Cream

Transfer any leftover ice cream to an airtight container and press a piece of parchment paper against the surface to prevent ice crystals. Freeze for up to a week. Let it sit at room temperature for 5-10 minutes before scooping.

How to Freeze Bananas for Banana Ice Cream

Peel and slice bananas into ½-inch discs, then arrange them in a single layer on a baking sheet lined with parchment. Freeze until solid, about 1-2 hours. Once frozen, you can transfer the slices to a zip-top bag for longer storage, they’ll keep for up to 3 months.

Banana Peanut Butter Ice Cream FAQs