How To Make No-Churn Homemade Banana Peanut Butter Ice Cream.


Weather during the summer season can be so hot that all you want to do is sit down in a cool corner and eat ice cream to your heart’s content. The downside? Commercially-prepared ice cream are full of chemical preservatives and artificial flavorings, which isn’t ideal for every day consumption. Good thing that I saw several posts about a creamy ice cream that can be made without an ice cream maker. It is packed full of nutrients and is budget friendly as well. After a few tweaks I finally found the correct ratio. My son even had fun assisting me during preparation. What are you waiting for? Go ahead and make your own now!


5-6 pieces of moderately ripe medium-sizes bananas

250 ml all purpose cream or heavy cream

3 tablespoons peanut butter

1 tablespoon vanilla extract (optional)

1/4 cup sweetened condensed milk or honey



  • Peel and slice bananas.
  • In a blender or food processor, place all ingredients.
  • Puree until it reaches a smoothie-like texture. You might have to stop the blender or food processor from time to time and use a clean rubber spatula to push ingredients toward the blade.
  • Pour into a clean container.
  • Freeze until ready to serve.


  • For a crunchy texture, you can add in your nuts of choice or use chunky peanut butter.
  • Still want to use that ice cream maker? Go ahead and allow mixture to cool for 1-2 hours before pouring it into your ice cream making machine.



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