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 really 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.