ByTiffany McCauley
Jump to Recipe Print Recipe
This post may contain affiliate links. Read my Privacy Policy.
As an Amazon Associate I earn from qualifying purchases.
This chocolate peanut butter banana ice cream had me dancing around my living room!
Oh yes, Elvis would be proud. And hungry…
I’m a big Elvis fan. I listen to his music a lot, especially in my car where I can sing like a crazed banshee, much to Mini Chef’s dismay and embarrassment.
So any time I do something with peanut butter and bananas, I immediately start humming “Good Luck Charm” to myself (my all-time favorite Elvis song). And this ice cream was no exception. In fact, I may have thrown out my back doing a pelvic thrust or two from the freezer to the counter where the Yonana’s machine (affiliate link)
was sitting (yes, this can be made in a food processor as well).
A little bit of ice cream, and I should be fine…
MAKING BANANA BASED ICE CREAMS
The trick with banana-based ice creams, also known as “Nice cream” is in how you freeze your bananas. Make sure to use just-yellow bananas, not ones with brown spots. It makes a huge difference in the flavor of your finished ice cream. Peel and slice your bananas. Lay them out on a parchment-lined cookie sheet with a small amount of space between each piece. Freeze overnight. Then transfer to a storage container.
I buy bananas when they are on sale and freeze large batches of them so we have ice cream all summer long. And the best part is that we don’t have to wait for an ice cream maker to churn for hours. Just blend and serve!
That being said, you have to choose carefully whether you will use milk with this or not, and well as how much you add. You don’t need it at all if you use a Yonana’s machine. But if you use a food processor, you might need some. Too much will give you anything from soft-serve ice cream to soup. Not enough, and you’ll burn out your food processor motor from the strain. So add a small amount to start with (a tablespoon or two), and add more as needed, a tablespoon at a time until you have a consistency you like. If you have a powerful processor, you may not need liquid at all. The processor you use will also play a part in determining how much liquid you need.
MORE HOMEMADE ICE CREAM RECIPES:
- Cherry Almond Ice Cream
- Strawberry Banana Ice Cream
- Chocolate Banana Ice Cream
CHOCOLATE PEANUT BUTTER BANANA ICE CREAM RECIPE:
Chocolate Peanut Butter Banana Ice Cream
A delicious, fruit-based ice cream you can feel good about eating!
No ratings yet
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Servings: 2 servings
Calories: 292kcal
Ingredients
- 2 cups frozen bananas (thawed on the counter top for about 10 minutes)
- 2 tbsp. peanut butter (or more to taste)
- 1 tsp. unsweetened cocoa powder (or more to taste)
- milk (optional – as needed for consistency – non dairy milk is fine)
US Customary – Metric
Instructions
Allow the bananas to sit out on the counter for about 10 minutes so they just begin to thaw (just barely).
Put the bananas through the Yonana’s machine (or in a processor with a small splash of milk and blend till smooth).
Stir in the peanut butter and cocoa powder. Mix well and serve.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 0.5the recipe | Calories: 292kcal | Carbohydrates: 55g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Sodium: 70mg | Potassium: 938mg | Fiber: 7g | Sugar: 28g | Vitamin A: 145IU | Vitamin C: 19.6mg | Calcium: 18mg | Iron: 1.2mg
This recipe from the Gracious Pantry® archives, originally posted 6/20/12.
