Peanut Butter Banana Ice Cream

Peanut Butter Banana Ice Cream

Homemade Peanut Butter Banana Ice Cream! Smooth, creamy, and full of peanutty banana goodness!


  • 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


  1. In a medium bowl, whisk the brown sugar and egg yolks together until they become pale yellow – about 150 whisks.
  2. 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.
  3. 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.
  4. Strain the mixture through a fine mesh strainer into a bowl. Taste and adjust the seasoning if needed.
  5. Cover the bowl with plastic wrap and chill at least 6 hours or overnight.
  6. 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.
  7. 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