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Peanut Butter Banana Soft Serve {no-churn}

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Peanut Butter Banana Soft Serve {no churn}

Craving a scoop or two of creamy peanut butter ice cream? This recipe is inspired by my salted almond ice cream recipe. It's easy to make, serve, and freeze, and uses just a few ingredients. It's also a no-churn ice cream, so no need for an ice cream maker.

The key step is to freeze a few bananas ahead of time so you can toss them in the food processor at a moments notice. This also happens to freeze well. One of my tests for a great ice cream recipe is when I can take the container out of my freezer and immediately spoon out some to taste. This recipe passes that test with gold stars! Here are the ice cream containers I use, but any container will work.

I've also added a quick and easy recipe for honey roasted peanuts. I make them only slightly sweet, so feel free to increase the amount of honey if you like your them sweeter. They go great on top of the ice cream, as well as broken up into small pieces and then added to the ice cream after processing it, or sprinkle a bit on top. And honey roasted peanuts are a great snack! I keep them in the freezer or refrigerator so they're extra crunchy.

Chocolate also goes great with peanut butter ice cream. You can mix in chocolate shavings or chips, or melt some chocolate and blend it in, similar to how to do it when using an ice cream maker.

Peanut butter banana ice cream
Peanut butter banana ice cream
Peanut Butter Banana Ice Cream {no churn}
Honey Roasted Peanuts
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Peanut Butter Banana Soft Serve {no-churn}

Use bananas that are ripe and have spots. To freeze the bananas, peel them and wrap them in sustainable plastic or other wrap, and place them in the freezer overnight or at least 8 hours.
Four frozen bananas makes one pint of ice cream, however you can cut the recipe in half for fewer servings, or increase it for more.
Here are the ice cream containers I use, but any container will work.
Servings 4 servings
Calories 201 kcal

Equipment

  • 1 Food processor

Ingredients
 
 

  • 4 frozen ripe bananas
  • ¼ cup unsalted creamy peanut butter
  • ¼ teaspoon salt or a bit less if you prefer it less salty

Instructions
 

  • Place all the ingredients in a food processor and pulse until smooth, about a minute or so.
  • Serve immediately as soft serve ice cream, or freeze for a few hours. Top with honey roasted peanuts (recipe below).

Nutrition

Calories: 201kcalCarbohydrates: 31gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 149mgPotassium: 512mgFiber: 4gSugar: 16gVitamin A: 76IUVitamin C: 10mgCalcium: 14mgIron: 1mg
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Honey Roasted Peanuts

These are sweet enough. If you like them gooey sweet (like I do sometimes), change the honey amount to one tablespoon instead of 2 teaspoons.
If you want to cool them fast so the peanuts are brittle sooner than cooling at room temperature, place them in the freezer for a few minutes.
Honey roasted peanuts are a great snack, with or without the ice cream. I keep them in the freezer or fridge so they're extra crunchy.
If you like your peanuts a bit salty, add a pinch of salt to the mixture before baking.
Servings 4 servings
Calories 116 kcal

Ingredients
  

  • ½ cup roasted peanuts
  • 2 teaspoons honey

Instructions
 

  • Preheat your oven to 325°F (165°C or gas mark 3) and line a baking sheet with parchment paper.
  • Place all the ingredients in a bowl and blend well to coat the peanuts.
  • Bake for 10 minutes or until the honey turns darker.
  • Cool and serve. Store them in the refrigerator or freezer to keep them extra crunchy.

Nutrition

Calories: 116kcalCarbohydrates: 6gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 79mgPotassium: 143mgFiber: 2gSugar: 3gVitamin C: 0.02mgCalcium: 18mgIron: 0.4mg

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