Two Ingredient Banana Peanut Butter Ice Cream

My Kitchen Mistake

I once tried to make this with a weak little blender. Oh my. It sounded so sad. The frozen bananas just spun in a lump. I still laugh at that. You need a strong food processor or blender. It makes all the difference.

Trust me on this. The right tool turns hard slices into creamy magic. It matters because it saves you frustration. And it gives you that perfect, dreamy texture we all love.

Why Two Ingredients Work

It seems too simple, doesn’t it? But ripe bananas are naturally sweet. They get creamy when frozen and whipped. The peanut butter adds that rich, salty flavor. Doesn’t that smell amazing when they mix?

This matters because you know exactly what you’re eating. No long list of strange words. Just real food. It feels good to make something so pure. What’s your favorite simple food trick?

Let’s Make It Together

First, slice four ripe bananas. Freeze the slices solid for two hours. Put them in your strong food processor. Puree until they look like soft, creamy clouds.

Now add two tablespoons of peanut butter. Let it whirl again. Scrape the sides once. That’s it! You just made ice cream. Fun fact: This works because bananas have a lot of pectin. It helps them get creamy, not icy.

Soft or Hard? You Choose!

I love to eat it right away. It’s like a dreamy soft-serve. But you can also freeze it for two hours. Then it becomes firm, like store-bought ice cream.

This choice matters. It means you can have a treat now, or save one for later. Do you prefer your ice cream soft or hard? I’m a soft-serve fan myself.

A Sweet Little Secret

This recipe is my secret for hot days. It’s also perfect for using up spotty bananas. Those brown spots mean extra sweetness. Your ice cream will taste even better.

It feels like a small victory. You turned old fruit into a happy dessert. Will you try this with regular peanut butter or a powdered one? Tell me how it goes in your kitchen.

Ingredients:

Ingredient	Amount	Notes
Bananas, sliced and frozen	4	The riper, the better. Freeze for at least 2 hours.
Peanut butter or PB2	2 tablespoons

My Magical Two-Ingredient Ice Cream

Hello, my dear! Come sit at the kitchen table. Let me tell you about my favorite trick. It feels like magic. You turn bananas and peanut butter into ice cream. I discovered this years ago. My grandkids were visiting on a hot day. We had no treats in the house. I had some spotty bananas in the freezer. We gave it a try. Their eyes got so wide. They couldn’t believe it was just fruit. I still laugh at that.

This recipe is so simple and good for you. The riper your bananas, the sweeter your ice cream will be. Those brown spots are full of flavor. Doesn’t that smell amazing? You just need a little patience. And a strong food processor. Here is exactly how we make the magic happen together.

• Step 1: First, peel your ripe bananas. Slice them into coins. I like mine about as thick as my pinky finger. Lay the slices on a plate or tray. Make sure they aren’t touching. Pop the tray into your freezer for two hours. This is the hardest part—waiting! (My hard-learned tip: freeze them on parchment paper. They won’t stick at all.)
• Step 2: Now for the fun part. Put your frozen banana slices into the food processor. Put the lid on tight. Turn it on and let it run. It will sound crumbly at first. Don’t worry. Keep it going. Stop to scrape down the sides once or twice. Soon, it becomes wonderfully creamy. It looks like soft-serve ice cream!
• Step 3: Add your two tablespoons of peanut butter right into the processor. A little swirl of it. Turn the machine back on. Let it mix until everything is a lovely, pale brown. It will be smooth and dreamy. Taste a little spoonful. Isn’t that incredible? You made that!
• Step 4: You can eat it right away. It’s perfect soft-serve. For firmer ice cream, scoop it into a container. Let it freeze for about two more hours. Then scoop it like from the store. Do you like soft-serve or hard ice cream better? Share below! I hope you love this as much as we do.

Cook Time: 2–4 hours (freezing)
Total Time: 4 hours 15 minutes
Yield: 4 servings
Category: Dessert, Snack

Three Fun Twists to Try

Once you know the basic magic, you can play! Here are my favorite ways to change it up. Each one feels like a whole new dessert. My grandson loves the chocolate version. I am partial to the berry swirl myself.

• Chocolate Monkey: Add a tablespoon of cocoa powder with the peanut butter. It’s so rich and fudgy.
• Berry Swirl: After blending, gently fold in a handful of fresh raspberries. Just a few swirls for pretty pink streaks.
• Honey & Cinnamon: Use just one tablespoon of peanut butter. Add a drizzle of honey and a big pinch of cinnamon. It tastes like warmth.

Which one would you try first? Comment below!

How to Serve Your Creation

This ice cream is wonderful all on its own. But sometimes, a little extra makes it special. For a treat, I serve it in a pretty bowl. A sprinkle of chopped peanuts on top gives a nice crunch. A few banana slices look so cheerful. You could even add a tiny drizzle of melted chocolate. It feels like a party.

What to drink with it? On a summer night, a glass of cold milk is perfect. For the grown-ups, a small glass of creamy bourbon or a coffee liqueur is nice. It sips like a dessert, too. Which would you choose tonight?

Keeping Your Banana Ice Cream Perfect

This treat is best eaten right away. But you can save some for later. For hard ice cream, freeze it in a container for two hours. Put a piece of wax paper right on top. This stops ice crystals from forming.

I once forgot the wax paper. My ice cream got a little frosty. It still tasted good, but the texture was different. Batch cooking is easy with this recipe. Just slice and freeze many bananas at once.

Having frozen bananas ready saves time. It means a healthy treat is always minutes away. That matters on a hot, busy day. Have you ever tried storing it this way? Share below!

Fixing Common Banana Ice Cream Troubles

Is your mixture too crumbly? Your bananas might not be ripe enough. Very ripe bananas are sweeter and creamier. I remember using green-tipped bananas once. The ice cream just wouldn’t get smooth.

Is it too soft? Your banana slices may not be frozen solid. Freeze them for a full two hours. This gives the right texture. Is your machine struggling? Stop and scrape the sides down often.

This helps everything blend evenly. Fixing these small issues builds your kitchen confidence. Getting the texture right also makes the flavor shine. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this gluten-free? A: Yes, it is naturally gluten-free.

Q: Can I make it ahead? A: You can freeze slices ahead. Blend just before serving.

Q: What can I use instead of peanut butter? A: Try any nut butter. Sunflower seed butter works too.

Q: Can I double the recipe? A: Yes, but blend in batches. This prevents overloading your machine.

Q: Any fun add-ins? A: A dash of cinnamon or a few chocolate chips are lovely. Fun fact: This “ice cream” gets its creaminess from the bananas alone! Which tip will you try first?

From My Kitchen to Yours

I hope you love this simple, sweet treat. It always reminds me of summer afternoons with my grandkids. I would love to see your creations. Sharing food stories connects us all.

If you make it, take a picture. Show me your beautiful bowl of ice cream. Have you tried this recipe? Tag us on Pinterest! Thank you for letting me share my kitchen with you today.

Happy cooking!
—Anna Whitmore.