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Banana Peanut Butter Cup Ice Cream

April 18, 2014

Now that we have an ice cream maker at home, I feel a bit paralyzed when it comes to what kind of ice cream I should make.  Before we bought our ice cream maker, I always had visions in my head of all these crazy, weird, wacky and wonderful ice cream flavors I could come up with to make at home so we’d always have homemade ice cream on hand.  For 2 years, my husband heard me say things like, “…if we had our own ice cream maker, I would…”  And now that we’ve got one, I’m feeling the pressure to come up with something different and unique and out of the ordinary from what you could buy at the store.  Luckily, one weekend as I contemplated what my next brilliant ice cream flavor should be, an idea popped into my head.  I took a combination of something I really like, a combination of something my husband really likes and experimented to see if I could come up with something that would really work.  The result: banana peanut butter cup ice cream!  I’m the banana lover, my husband loves peanut butter.  Add in a bit of chocolate and we’re both happy.  So, I had to figure out how to combine a peanut butter ice cream base and a banana ice cream base and put it all together to create something edible.


The ingredients were numerous.  The banana base required bananas, lemon juice, honey and milk.  The ice cream base itself required granulated sugar, heavy whipping cream, milk, eggs and pure vanilla extract.  Add in a little bit of peanut butter and some mini chocolate chips, and we’re ready to put it all together.


Start by putting together the banana base for the banana ice cream.  Start with 2-3 ripe bananas.  This is easiest to do if the bananas are frozen in the freezer for a few hours, or overnight.  The cold bananas thicken up faster to create ice cream, and when you throw the bananas into the food processor the solidity in the texture of the bananas will help it break down a lot easier.  Take frozen bananas and cut them into slices a couple of inches thick.  This is just to help out the food processor.  Throw the bananas into the food processor.  Squeeze the juice of half a lemon over the banana slices.  This will keep the bananas from turning brown and subsequently your ice cream base from turning brown.


For a little bit of sweetness add a tablespoon or so of honey.  The honey will help extract the natural sweetness of the bananas as well.


Start the food processor and allow it to breakdown the frozen banana slices.  Blend until you basically have nothing left but this glob of mashed banana.  Then pour 1 cup of whole milk directly into the food processor while it’s still going.  This will help to liquefy your mashed bananas.


What you end up with is a very thick, white-yellow mashed banana mixture.  Set that aside while you work on the rest of the ice cream base.


In a saucepan on the stove, add one cup of heavy whipping cream and half a cup of granulated white sugar.  You won’t need as much sugar in the banana peanut butter ice cream base as you would in your vanilla ice cream base.  And remember you’ve already got natural sweetness from the banana and the tablespoon or so of honey you added to the mashed bananas to create the sweetness in the ice cream.  Throw in a pinch of salt as well.  Heat the stove to medium-high heat and allow the sugar to fully dissolve into the heavy cream.  Don’t allow the heavy cream to boil.


Meanwhile, in the bowl of a stand mixer, add in four egg yolks.  Beat the egg yolks until they are fluffy and have become a pale yellow color.


As the cream and sugar mixture begins to heat up, pour the mashed bananas and milk mixture that you had blended together previously directly into the saucepan.  You’re now adding the banana flavor into the ice cream base.  Also add in one cup of creamy peanut butter.  The heat from the stove will dissolve the peanut butter and this adds the peanut butter flavor into the banana-flavored ice cream base.  When this mixture begins to simmer and bubble along the edges, pour 1/3 of the ice cream base slowly into the bowl of the stand mixer while it is still on so that the ice cream base tempers the egg yolks.  Mix the egg yolks until they come up to temperature and you can pour the entire mixture from the bowl of the stand mixer directly back into the saucepan.  The eggs give the ice cream that thick custard texture.


Once everything is back in the saucepan, allow the entire saucepan to heat up again.  Continue to stir the mixture and you’ll see it start to thicken.  When the mixture in the saucepan is thick enough to coat the back of the spoon and have the edges not run after you run your finger down the back of that spoon, your ice cream mixture is thick enough and you can turn off the heat.  Due to the bananas and the peanut butter, this ice cream base will thicken quickly.


In a separate glass bowl set aside and sitting in an ice bath, pour one cup of heavy whipping cream.  Using a fine mesh sieve, pour the mixture from the saucepan directly through the sieve and into the glass bowl.  The ice bath will stop the cooking process.  Once you’ve strained the entire contents of the sauce pan into the glass bowl, use a spatula and stir to incorporate the cup of heavy whipping cream you had inside the bowl.


When you have a uniform ice cream base in the glass bowl, allow it to cool for a bit sitting out on the counter.  Add in a teaspoon or so of pure vanilla extract.  As this isn’t a vanilla ice cream, it’s not necessary to add in as much pure vanilla extract, but you want a little bit to give it that aroma and hint of vanilla.


Stir in the vanilla and cover the banana peanut butter ice cream you’ve made with plastic wrap.  Push the plastic wrap down so it’s sitting right on the cream mixture.  This is done so that the cream mixture doesn’t form a “skin” while it’s chilling in the refrigerator.  The cream mixture must chill completely in the refrigerator overnight.  No cheating or else your ice cream won’t turn out very well.


Once the banana-peanut butter-flavored ice cream base has chilled completely, you can pour it directly into your ice cream mixer according to your mixer’s instructions.  The mixture should be pretty thick to begin with and the ice cream maker should make your ice cream start to freeze and almost double in volume.  It generally takes 15-20 minutes for your ice cream base to become the consistency of soft serve ice cream.


During the last 5 minutes of the mixing process, you can add about half a cup of miniature chocolate chips right into the mixer.  You want to add the chocolate chips at the end when the mixture has pretty much become ice cream so that the chocolate chips don’t just sink down into the bottom of the mixer in a pool of chocolate chips but rather when the mixture is thick so that the chocolate chips can get distributed through the ice cream.


When the ice cream maker has done its job, turn it off and start scooping the ice cream into air tight containers that you’ll transfer to the freezer so that the ice cream can harden.  If you don’t feel like there are enough miniature chocolate chips in your ice cream, you can add them as you scoop the ice cream into your quart containers.  Since the ice cream is still soft enough, just slowly add in the chocolate chips and use a spoon to mix and incorporate them into the ice cream.


As soon as the quart container of ice cream is packed, cover it and put it straight into the freezer.  You’re going to want to allow the ice cream to set up for at least 2-3 hours in the freezer.  When the proper amount of time has passed, you’ll be able to use your ice cream scooper to scoop out large spoonfuls of delicious banana peanut butter cup ice cream.  Wow, that’s a mouthful.  I scooped mine into a small glass bowl, topped it with some whipped cream, sprinkled a few more miniature chocolate chips and draped a few banana slices.  This way, when you serve it, the person you’re serving it to has an idea as to what they are about to enjoy before they even take a bite of our concoction.

When I first told my husband I was making banana peanut butter cup ice cream, he was skeptical.  I’m sure in his mind, he was wondering why I couldn’t just make peanut butter cup ice cream and why I had to inject bananas into everything I make.  But, let me tell you, after he had his first spoonful of this ice cream he looked and me and said, “whoa!  This is really good, like really good.  This is ice cream shop quality.”  He said he could definitely taste the subtle banana flavor and you could clearly taste the peanut butter, and having the chocolate chips sprinkled throughout made it reminiscent of a peanut butter cup.  He liked the fact that of the 3 different competing flavors they each equally played a part in the ice cream and no one flavor dominated the other flavors.  He loved my ice cream concoction so much he pretty much was the one to eat the entire batch of ice cream that I made.  I think I’ll have to make more of this!

2 Comments leave one →
  1. April 23, 2014 11:28 am

    You are very inventive, the ice cream sounds great.


  1. Banana Chocolate Chip Ice Cream | Ducky's Always Hungry

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