Delicious and creamy banana ice cream with banana chunks, peanut butter and chocolate swirls. It’s a merry blend of sweet and salty without overpowering notes. This ice cream starts from a super creamy vanilla ice cream base. To make this ice cream flavor, it encompasses a blending and mix-in method, that offers each bite loads of flavor and texture.
Whether you enjoy this ice cream on a cone or in a bowl, you will have pure bliss.
This recipe makes 2 quarts.
All About the Layers
There’s at least 3 layers to this ice cream. In order to get a swirl and banana chunks in every scoop, you need to gently make circle 8’s using a butterknife. Definitely don’t want to over mix it otherwise the swirls won’t turn out.
Ingredients
Bananas: Fruity, high potassium powerhouse.
Sugar: Adds sweetness and balances the dairy.
Milk: Thins out the mixture without losing creaminess.
Heavy Cream: The most important base to the ice cream mixture. Provides the required fats required to be called ice cream. You can use heavy whipping cream or regular heavy cream.
Vanilla: Adds warmth.
Peanut Butter: Savory indulgent swirls that compliment the banana.
Chocolate Syrup: Adds sweetness and a little something-something extra. Can be omitted.
Storage
I recommend an ice cream container. However, you are more than welcome to use a pyrex container in any shape. To cover ice cream, use parchment paper and rubber band.
Consume within 1 month… I guarantee it won’t take that long.
Chunky Monkey Peanut Butter Swirl Ice Cream
Equipment
- Ice Cream Maker
- Food Processor or Blender
- Large Measuring Cup
- Ice Cream Container Pyrex bowl ok too – just cover with parchment
- Butter Knife
Ingredients
- 2 Bananas Ripe, frozen or fresh
- ½ cup Sugar
- 1 cup Milk Whole
- 2 cups Heavy Cream
- 1 tsp Vanilla Extract
- Pinch of Salt
Mix-Ins
- 1 Banana Ripe, chopped small
- ¼ cup Peanut Butter Creamy or Chunky
- ¼ cup Chocolate Syrup
Instructions
Quick Important Notes
- Make sure your ice cream freezer bowl has been in the freezer overnight or 24hrs. This ensures the ice cream will set up. If it has not been cold long enough, your ice cream will be soup. Trust me, my inpatient self tried 🙂
- All your ingredients must be COLD. You can use frozen bananas in lieu of fresh bananas.
Ice Cream Base
- Prepare your ice cream maker.
- Put milk and heavy cream into a large measuring cup. Add vanilla extract.
- Using a food processor or blender on puree setting: blend bananas, sugar, pinch of salt, and 1 cup of liquid from measuring cup (if using a small food processor – or all liquid if using a large blender). Blend until no chunks remain.
- Mix the blended liquid with the remaining liquid in measuring cup. Carefully mix with spatula until combined.
- Set your ice cream machine to "ice cream" and "20 minutes." While the freezer bowl spins, carefully pour liquid contents into machine.
- Check on machine starting at 15 minute mark. The ice cream might set up quickly and begin to spill over. Stop machine and move ice cream back into freezer bowl before continuing cycle.
Mix-Ins
- If peanut butter is too stiff, microwave for 15-20 seconds. Mix well and come to room temperature.
- When ice cream cycle is done, place a layer of ice cream into the container.
- Make a small pour of peanut butter and chocolate syrup. Take a handful of chopped banana and scatter it on top. Using a butter knife, make quick circle eights.
- Repeat another two layers. On last layer, take spatula and gently smooth over top. Place lid and freeze for 1-2 hours before serving. Better results when setting overnight.
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
