Peanut Butter Banana Chocolate Ice Cream

Makes 3 pints

Total Cooking Time: 4+ hours

Active Cooking Time: 1 hour


6 large egg yolks

1 ripe banana

4 heaping tablespoons peanut butter

3/4 cup raw cane sugar

half teaspoons pure vanilla extract

1 pint heavy cream

1/2 cup milk

3/4 cup cocoa powder

pinch salt

Ice cream maker

Beforehand, freeze your ice cream maker’s mixing bowl according to the manufacturer’s instructions.

With a hand mixer, thoroughly blend bananas.

Add peanut butter.

Blend in egg yolks.

Add cocoa powder, vanilla, salt, sugar, cream and milk.

Cover bowl with a plate and leave in fridge for 1-2 hours, or even overnight.

Set up ice cream mixer.

Pour mixture into mixing bowl and operate according to the manufacturer’s instructions.

On ours, the ice cream is fully mixed when two “hills” can be seen forming on top. If you want to add in chocolate chips or any other mix-ins, do so right before turning off the mixer.

Pour the mixture into freezer-safe containers. This goes faster as a two-person job, as one person can hold the mixing bowl with oven mitts (for the cold) while the other pours it into the containers.

Remember to only use wooden spoons or spatulas so that the metal inside of the mixing bowl does not get damaged.

Old plastic containers from store-bought ice cream work well, just put a label over them so you don’t get confused about the flavor.

Freeze the ice cream for at least 1 hour before enjoying.