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Peanut Butter Banana Ice Cream

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Introduction

Indulge in the creamy and delightful Peanut Butter Banana Ice Cream, a frozen treat that captures the essence of comfort food. This unique recipe marries the smooth richness of peanut butter with the luscious sweetness of ripe bananas to create an irresistible dessert.

Tips for this Recipe

For a velvety texture, ensure that your bananas are fully ripe. This recipe requires specific equipment like a stand mixer and ice cream maker; however, you can adapt it using alternative methods such as freezer bags if necessary.

Why You Will Love This Recipe

This Peanut Butter Banana Ice Cream stands out for its balance of flavors and the nostalgic taste reminiscent of childhood. It’s a guilt-free indulgence that offers a creamy consistency, making it perfect for any time you crave something sweet.

Ingredients

  • 2 tablespoons unsalted butter
  • 2 ripe bananas, cut into 1/2-inch slices
  • 1/4 cup granulated sugar
  • 3/4 cup whole milk
  • 1/2 cup commercial peanut butter (not homemade or natural)
  • 1 1/4 cups heavy whipping cream, divided
  • 2 tablespoons nonfat dry milk powder
  • 2 tablespoons cornstarch
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon pure vanilla extract

Advised Equipment

  • Stand Mixer with Paddle Attachments
  • Ice Cream Maker (Hand or Electric)
  • High-Speed Blender
  • Silicone Ice Cream Mold Set
  • Bowl
  • Spoon & Whisk Set
  • Food Processor (optional)
  • Glass Storage Jar with Seal
  • Ice Cream Scoop
  • Large Zip-lock Freezer Bags (optional)

History of the Recipe

Peanut Butter Banana Ice Cream has its roots in classic American cuisine, where peanut butter and bananas are staples. The fusion of these ingredients into an ice cream form represents a modern twist on comfort foods that have been part of the nation’s culinary landscape since the early 20th century.

Fun Facts About This Recipe

Did you know? The concept of peanut butter dates back to ancient cultures, but it wasn’t until the late 1800s that commercial production began. As for bananas, they were once a luxury in America and are now synonymous with affordability and nutrition.

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Peanut Butter Banana Ice Cream

Peanut Butter Banana Ice Cream

amanda

Equipment

  • - Stand Mixer with Paddle Attachments: Essential for blending ingredients smoothly.

  • - Ice Cream Maker (Hand or Electric): Crucial for achieving the perfect consistency of homemade ice cream.

  • - High-Speed Blender: Useful for quickly combining and pureeing bananas and other components.

  • - Silicone Ice Cream Mold Set: Allows for easy shaping and portioning of the finished product.

  • - Bowl: Necessary for mixing ingredients; a deep bowl works best to avoid spills during blending or churning.

  • - Spoon & Whisk Set: Useful for manual stirring, whipping cream, or even smoother texture adjustments.

  • - Food Processor (optional): Can be handy for finely processing ingredients like bananas to a puree consistency.

  • - Glass Storage Jar with Seal: Perfect for storing the finished ice cream until consumption.

  • - Ice Cream Scoop: For serving and portioning your homemade dessert neatly.

  • - Large Zip-lock Freezer Bags (optional): Can serve as a makeshift container if you don't have an ice cream maker, although not ideal for texture compared to dedicated equipment.

Ingredients

  • 2 tablespoons unsalted butter

  • 2 ripe bananas, cut into 1/2-inch slices

  • 1/4 cup granulated sugar

  • 3/4 cup whole milk

  • 1/2 cup commercial peanut butter (not homemade or natural)

  • 1 1/4 cups heavy whipping cream, divided

  • 2 tablespoons nonfat dry milk powder

  • 2 tablespoons cornstarch

  • 1/4 teaspoon kosher salt

  • 1/2 teaspoon pure vanilla extract

Instructions

1

Instruction 1

Heat the butter in a skillet over medium heat. Add the bananas, and sprinkle the bananas with the sugar. Cook over medium heat, stirring frequently, for 3 to 5 minutes, or until the bananas are soft.
2

Instruction 2

Combine the bananas, milk, and peanut butter in a food processor fitted with the steel blade or in a blender, and purée until smooth.
3

Instruction 3

Transfer the mixture to a saucepan and stir in 3/4 cup of the cream. Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
4

Instruction 4

While the mixture heats, combine the remaining cream, milk powder, cornstarch, salt, and vanilla in a small bowl, and stir until smooth and both of the powders have dissolved.
5

Instruction 5

Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly. Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly, for 2 minutes, or until thickened. If the mixture is lumpy, strain it through a sieve.
6

Instruction 6

Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40°F).
7

Instruction 7

Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.
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