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!


  • 3 large bananas, cut into chunks and frozen
  • 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)
  • A few tablespoons milk of your choice, optional (see note)
  • 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.


  • 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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