Two-Ingredient Banana Peanut Butter Ice Cream
A quick and healthy frozen treat featuring ripe bananas and peanut butter blended to creamy perfection. No added sugar or dairy, this recipe is perfect for a refreshing snack or dessert that satisfies sweet cravings naturally.
Equipment
- 1 Powerful food processor or blender
- 1 Sharp kitchen knife
- 1 Freezer-safe baking sheet or plate
- 1 Rubber Spatula
Ingredients
- 4 large ripe bananas
- 2 tablespoons peanut butter
Instructions
- Prepare and Slice Bananas: Begin by selecting four large, very ripe bananas—these should have brown spots or be fully yellow for the best natural sweetness and creamy texture. Peel each banana carefully, removing all the skin. Using a sharp kitchen knife, slice the bananas into uniform half-inch thick discs. Uniform slices ensure even freezing and smooth blending later on. Arrange the banana slices in a single layer on a freezer-safe baking sheet or large plate, making sure they don’t overlap or stick together. This helps them freeze evenly and prevents clumping.
- Freeze Banana Slices Thoroughly: Place the baking sheet or plate with the banana slices into the freezer. Allow the bananas to freeze completely for at least 1 to 2 hours. This freezing step is crucial because it firms up the bananas, allowing the food processor or blender to create that creamy ice cream-like texture without melting. While you wait, prepare your other tools so everything is ready for blending.
- Transfer Frozen Bananas to Food Processor: Once the banana slices are fully frozen and solid, transfer them carefully into the bowl of a powerful food processor or high-speed blender. It’s important to use a device with a strong motor to handle the frozen fruit effectively, preventing chunks and achieving a smooth consistency. If needed, stop occasionally to scrape down the sides with a rubber spatula to ensure even blending.
- Puree Bananas into Creamy Base: Turn on your food processor or blender and start pulsing the frozen banana slices. Gradually increase speed and continue processing until the bananas break down into a creamy, smooth consistency resembling soft-serve ice cream. This may take several minutes, and you might need to pause a few times to scrape down the sides of the bowl to incorporate all pieces evenly. Patience here is key for that luscious texture.
- Add Peanut Butter and Blend Again: Once your banana base is creamy and smooth, add 2 tablespoons of peanut butter directly into the food processor. Peanut butter adds a rich, nutty flavor and healthy fats that elevate the dessert’s texture and taste. Blend again until the peanut butter is fully incorporated, creating a uniform mixture with no streaks. Taste and adjust if needed—you can add a little more peanut butter for extra richness or a splash of milk if blending gets too thick.
- Serve or Freeze for Firmer Texture: For an immediately soft-serve style ice cream, serve the mixture right away in bowls or cones. If you prefer a firmer, scoopable ice cream, transfer the blended mixture into an airtight container and place it in the freezer for an additional 2 to 3 hours. This allows it to harden further while maintaining creaminess. Before serving, let it sit at room temperature for a few minutes to soften slightly for easier scooping.
- Storage and Leftover Tips: If you have leftovers, store them in an airtight container in the freezer. The ice cream will keep well for up to one week. When ready to enjoy again, remove from the freezer and let it thaw slightly at room temperature to reach the desired consistency. Avoid refreezing repeatedly, as this can cause ice crystals and affect texture.
Notes
- Use very ripe bananas with plenty of brown spots for natural sweetness and the best creamy texture.
- A high-powered blender or food processor is essential for smooth blending; weaker devices may struggle with frozen fruit.
- For creamier results, you can add 1-2 tablespoons of milk (dairy or plant-based) during blending if needed.
- Feel free to swap peanut butter with almond butter or sunflower seed butter to accommodate allergies or preferences.
- This recipe is best enjoyed fresh but can be frozen longer for a firmer texture or stored for later use.
