Go Back

Peanut Butter Banana "Ice Cream"

Carrie @ poet in the pantry
5 from 1 vote
Prep Time 4 hrs 10 mins
Cook Time 2 mins
Total Time 4 hrs 12 mins
Course Dessert
Servings 4


  • 4 medium ripe bananas
  • 1/3 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 2 Tablespoons canned light coconut milk shaken before opening the can


  • Peel and slice bananas, put on a plate, and freeze for at least 2 hours.
  • When ready to make ice cream, melt peanut butter either in a microwave safe bowl in the microwave for 30 seconds or in a small saucepan on the stove over medium heat. Set aside once liquid.
  • Place sliced bananas, vanilla extract, and coconut milk in the bowl of a food processor and process until creamy and smooth.
  • Transfer to a lidded container, layering the banana ice cream and the melted peanut butter so you get a ribbon of it when scooping later.
  • Cover and freeze for at least 2 hours before serving to set fully.


Whenever you're faced with bananas browning faster than you can use them, slice and store in the freezer in zip top bags to have ready for "ice cream" any time (cutting back the time on this recipe by 2 hours).
The riper your bananas, the sweeter this will be--it relies entirely upon the bananas for sweetness, after all. Select the bananas with freckles and let them brown up for best flavor.