Two-Ingredient Banana Peanut Butter Ice Cream

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You can make yummy ice cream with just two ingredients! This easy recipe uses bananas and peanut butter. It’s a great way to use up ripe bananas. You don’t need an ice cream maker or any special tools to make this treat.

The prep is simple. You freeze banana slices, then blend them with peanut butter. In just a few minutes, you’ll have a creamy dessert. It’s perfect for hot days or when you want something sweet but healthy.

Exact Ingredients List

Here’s what you’ll need to make this yummy banana peanut butter ice cream:

• 4 large, very ripe bananas
• 2 tablespoons peanut butter

That’s it! Just two simple ingredients you probably already have in your kitchen.

Make sure your bananas are extra ripe – the browner and spottier, the better! This will give your ice cream the best flavor and texture.

For the peanut butter, use your favorite kind. Creamy or crunchy both work well. If you have a peanut allergy, try almond or sunflower seed butter instead.

Want to jazz it up? You can add extras like:

• A pinch of salt
• A dash of vanilla extract
• A drizzle of honey
• A sprinkle of chocolate chips

But the basic recipe is perfect on its own too. Get ready for a delicious, healthy treat!

Instructions

Peel 4 large ripe bananas and cut them into ½ inch slices. Spread the slices on a plate or baking sheet in one layer. Put them in the freezer for 1-2 hours.

After freezing, put the banana slices in a food processor or strong blender. Blend until smooth and creamy, stopping to scrape the sides as needed.

Add 2 tablespoons of peanut butter to the blended bananas. Mix again until well combined.

You can eat the ice cream right away if you like it soft. For harder ice cream, put it in the freezer for a few hours before serving.

Tip: If blending is tough, add 1-2 tablespoons of milk to help make it smoother. Make sure to use a strong food processor or blender for best results!

Possible Substitutes List & Recipe Variations

Want to switch things up? Try these tasty swaps and additions:

Nut Butter Options:

• Almond butter
• Cashew butter
• Sunflower seed butter (nut-free!)

Sweet Mix-Ins:

• Chocolate chips
• Cocoa powder (1-2 tbsp)
• Honey or maple syrup (1 tbsp)

Fruity Add-Ins:

• Frozen berries
• Mango chunks
• Pineapple pieces

You can also experiment with different flavors. Try adding a splash of vanilla extract or a sprinkle of cinnamon for extra zing.

For a protein boost, mix in a scoop of your favorite protein powder. This works great with chocolate or vanilla flavors.

Want it creamier? Add a splash of milk (dairy or non-dairy) while blending. This helps achieve a smoother texture.

For a fun twist, fold in some crushed cookies or granola after blending. This adds a nice crunch to your ice cream.

Remember, the riper your bananas, the sweeter your ice cream will be. You can adjust sweetness with honey or stevia if needed.

Tips, Tricks & Storing

Use super ripe bananas for the best flavor. The more brown spots, the better!

Freeze banana slices in a single layer to prevent clumping. This makes blending easier.

If your blender struggles, let the bananas thaw for 5 minutes before processing.

Add a splash of milk or plant-based milk to help achieve a creamy texture.

Try different nut butters like almond or cashew for variety.

Mix in extras like chocolate chips, nuts, or fruit after blending for added crunch and flavor.

Store leftover ice cream in an airtight container in the freezer. It will keep for up to 3 months.

Let frozen ice cream sit at room temperature for 10-15 minutes before scooping to soften.

For a firmer texture, freeze the blended mixture for 2-3 hours before serving.

You can make a big batch and portion it into small containers for easy grab-and-go treats.