Honey Peanut Butter “Ice Cream”


Those who know me are well aware of my huge penchant for ice cream.  I love it.  I could eat in every night.  I buy ice cream cones for home use and I am rather heavy-handed with the scooping.  Once, I gave it up for lent just to prove to myself that I could.  I have stories that revolve around ice cream.  The only time I stole anything, for instance, it was–you guessed it–ice cream.  (It was an innocent camp prank for which I came clean and apologized but, sadly, there was no ice cream to return.)  You get the idea.

In my younger years, I would eat an entire pint of Ben & Jerry’s from the container–in one sitting.  Common sense and some restraint have prevailed in recent years, and I am continually experimenting with healthier creations that are cold, creamy, and equally satisfying.  This recipe is my latest which uses frozen bananas as a creamy base.  The finished product is a delightful, soft-serve consistency.  I love the creaminess.  After a few hours in the freezer, it will freeze hard like regular ice cream.  I like to let it sit at room temperature for a few minutes to become easily scoop-able, but you may certainly eat it right away.   So choose the option based on whether you prefer your ice cream hard packed or creamy…anyone else like it a little soupy, like me?

Honey Peanut Butter “Ice Cream”
This began as a recipe using a homemade honey peanut butter. More commonly now, I make it with plain, natural peanut butter and add the honey separately, as noted. Either way, it is a treat!
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  1. 3 large bananas, cut into chunks and frozen
  2. 1/4 cup plus one tablespoon honey peanut butter (you may substitute 3-4 tablespoons regular peanut butter and honey, to taste…I use about two tablespoons if I don’t have the honey peanut butter)
  3. A few tablespoons milk of your choice, optional (see note)
  4. Options: dust with cocoa powder, add some chocolate chips or whatever toppings or mix-ins you enjoy with your ice cream
  1. Place bananas in a food processor and process. If the bananas are frozen hard, they will turn to crumbs first. This is good. You may have to stop and stir the bananas a few times as they tend to form a clump. (see notes)
  2. At the “crumb” stage, add the honey peanut butter or a mix of the two. (You may add everything at the beginning but I find the peanut butter tends to stick more to the sides of the bowl and under the blade when it is added at the beginning.)
  3. Enjoy immediately as you would soft serve ice cream or store in freezer. This will freeze hard like regular ice cream. When I make extra to store in the freezer, I let it sit at room temperature a few minutes to soften before serving.
  1. The mixture will become creamy, but if you have trouble waiting, you may slowly drizzle milk through the feed chute until a smooth and creamy consistency is achieved. I used to always do this–no more than a few tablespoons–although now I keep processing, stopping to stir the bananas and scrape down the sides occasionally, until the magical moment when it all comes together as “ice cream”!
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Honey Peanut Butter Ice Cream

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    1. Ann

      It is so nice to have a partner in crime in the ice cream department: ) I’ll have to share my chocolate smoothie with you, too. It’s a constant search for worthy substitutions! Adore your page!

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  2. Eddy McLain

    I love to cook, bake etc and have earned my living many times doing so. Your story on ice-cream brought me back to my childhood days and I wish to share it with you. My first real scare and a visit to the police station involved ice-cream! In my Yorkshire village one day an ice-cream van was parked but the driver hadn’t closed the service window. I couldn’t resist, my small 7 yr old frame made it half way over the counter as I eagerly attempted to have a few licks of what I could see. Suddenly I was in the air, the driver took me by the pants to the cop station around the corner, there I learned what I already knew “thou shalt not steal”!! At the age of ten my Father decided he would rent a Mr. Softee van on weekends and took me with him to learn the trade. I made the most beautiful soft served cones & sundaes in the UK…I thought…an expert! While my Dad drove from one village to the next, I made myself the most elaborate sundaes imaginable, and figured I had earned it as I was only paid a few shillings for a whole days work! Those days were the most cherished days of my life and 50 years later my love for ice cream still remains. My favourite funnily enough, is peanut butter/choc chip!

    1. Ann

      Oh, Eddy, I just love your story! Thank you so much for taking the time to share it. As I read, I had a wonderful visual of a small boy eagerly climbing through the service window–I think I would have done the same–then getting hauled off to face the consequences! And then I can see a beaming face digging into the well-deserved sundae after a hard day’s work. I am glad we both survived our brush with trouble, over ice cream no less, and could share our stories! By the way, a local ice cream parlor has an ice cream for breakfast day on February 2…just an idea: )

  3. Debi

    I loooooove ice cream but now that I’m diabetic my options are very limited. Not too many flavors in the “No Sugar Added” section. This sounds awesome! I think I would put chopped peanuts in this for some crunch! One thing (I hate to be petty) but I just wanted to point out that you have a “penchant” for ice cream (as do I) not a pension (which means you could look forward to a retirement full of ice cream, lol. Not a bad deal either way). I had to look it up in the dictionary myself to be sure.

    1. Ann

      Hi Debi,
      First, you are marvelous to point out my grammatical error. You are absolutely right, and I welcome a correction any time. Thank you! Also, I really hope you enjoy this. I am always searching for worthy substitutes for the real thing, and I find this option truly satisfying. I like peanuts for crunch, too…I waver between my creamy and crunchy cravings: )

    2. Sharon

      I am also a diabetic with a “forbidden” passion for ice cream. Our Walmart has Blue Bunny fat free, no sugar added ice cream! Only found two flavors so far, but at least it is something! Can’t wait to try limited portions of your Banana chocolate peanut butter!

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  5. Shelley

    Can you please suggest a good food processor to buy? so many recipes call for it but I haven’t yet purchased one. I want to make the right choice!! Tx 🙂

    1. Ann

      Great question, Shelley. I go in spurts where I use my food processor a lot, and then not much for a time. That said, it can be an invaluable tool for which there isn’t always a good substitute. (I have been making a lot of this treat lately, so it is getting a lot of action!) For years, I had my grandmother’s old Cuisinart. It was so old but still worked beautifully. Eventually, I broke it (my fault) and replaced it with another Cuisinart based on the longevity of my first one. A couple features I like are the bigger prep bowl and the extra blades for shredding. That one comes in handy if you like to make zucchini bread, carrot cake or muffins, etc. Hope this helps!

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