Can we get a high five for one more peanut butter recipe in life? And another indulgent use for overripe bananas? I know I’m not alone when I say I could live off of peanut butter. And, bananas really become their best selves in peanut butter’s company. So, why not give them both a home in some sweet, creamy homemade ice cream?
If you don’t have an ice cream machine at home… please get one! Why would you deny yourself like that? It’s not fair. Do the right thing, love yourself, and buy an ice cream machine. This is mine, it’s flawless.
To make this Peanut Butter Banana Ice Cream, you start with a simple custard. Whisk together egg yolks and some brown sugar, then heat some heavy cream and peanut butter until it starts to thicken. Temper the eggs by stirring some of the hot cream into the egg/sugar mixture then bring it all together. Flavor it with some vanilla and salt, and chill that mixture. It’s best to do this part in the morning or the day before so your custard gets good and cool before you churn it in the ice cream machine. During the final minutes of the churn, stir in some mashed, ripe bananas and a squeeze of lemon juice. The lemon juice helps balance the flavors and keeps the bananas from turning brown. Finish churning and chill this goodness for another 4 hours or so, until you’re ready to serve.
So, two things here require forethought – 1. have overripe bananas on hand (you can peel and store them in a ziplock bag in the freezer), and 2. allow enough time for your custard and your finished ice cream to chill. A small price to pay for enjoyment of homemade Peanut Butter Banana Ice Cream 😀
*This post contains an Amazon Affiliate link to the ice cream machine I’ve used for the last 8 years, from which I may earn income!Print
Peanut Butter Banana Ice Cream
Homemade Peanut Butter Banana Ice Cream! Smooth, creamy, and full of peanutty banana goodness!
- Prep Time: 40 minutes/overnight
- Total Time: 27 minute
- Yield: 8 servings 1x
- Category: Dessert
- Method: Ice cream machine
- Cuisine: American
- 6 egg yolks
- 1/2 C packed brown sugar
- 2 C heavy cream
- 1/2 C smooth peanut butter (I used Jif)
- 1/2 tsp vanilla
- 1/2 tsp salt
- 2 overripe bananas, mashed
- juice of 1/2 a lemon
- Sliced bananas and chopped peanuts for garnish, if desired
- In a medium bowl, whisk the brown sugar and egg yolks together until they become pale yellow – about 150 whisks.
- Combine heavy cream and peanut butter in a pot over medium-low heat and cook stirring occasionally until the peanut butter has mostly dissolved and the mixture is slightly thick. Remove from heat.
- Temper the eggs by adding 1/2 C of the cream/peanut butter mixture to the bowl with the egg yolks and stir to combine. Transfer the egg yolk mixture to the pot with the remaining cream mixture and cook over medium-low heat, stirring in figure-8’s, until it is thick enough to coat the back of a spoon. This will take 2-4 minutes. Stir in the vanilla and salt and remove from heat.
- Strain the mixture through a fine mesh strainer into a bowl. Taste and adjust the seasoning if needed.
- Cover the bowl with plastic wrap and chill at least 6 hours or overnight.
- Transfer the chilled mixture to your ice cream machine and churn for 25-30 minutes, according to your machine’s instructions. During the last 5 minutes of churning, add the bananas and lemon juice.
- Transfer to a storage container and freeze for at least 4 hours before serving. Top with sliced bananas and chopped peanuts and enjoy!
When your bananas go brown, peel and store them in a ziplock bag in the freezer. Thaw them out before mashing them for this recipe.
Keywords: Homemade ice cream, brown bananas