Peanut Butter Banana Ice Cream

Peanut Butter Banana Ice Cream

Course: Dessert
Cuisine: American
Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 6 hours 45 minutes
Servings: 6
Calories: 608kcal
Author: Jeni Britton Bauer | Jeni's Splendid
Seriously.  You want this.
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  • 2 cups whole milk
  • 1 tablespoon + 1 teaspoon cornstarch
  • 3 tablespoons cream cheese softened
  • 1/8 teaspoon fine sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 tablespoons corn syrup
  • 1 vanilla bean split, seeds scraped out
  • 3 over ripe bananas the blacker the skin, the better!
  • 3/4 cup Peanut Butter Magic Shell


  • Freeze your ice cream maker's canister if required by manufacturer's instructions.
  • In a small bowl mix 2 tablespoons of milk with cornstarch to make a slurry.  Set aside.
  • In a medium bowl, combine the cream cheese and salt. Use a hand mixer to beat until smooth and combined.  Set aside.
  • Combine the remaining milk, cream,  sugar, corn syrup and vanilla seeds into a large saucepan.  Bring to a rolling boil over medium high heat; boil for 4 minutes.  Remove from heat and whisk in the cornstarch mixture.  Return to the pan to the heat and bring to a boil, whisking constantly until mixture thickens, about 1-2 minutes.  
  • With hand mixer on medium speed, add the cream mixture in a steady stream until combined.  
  • Mash bananas (by hand for a chunkier mix - or in a blender for a smoother texture) and add banana puree to the cream mixture.  Stir well to combine.  Cover with plastic wrap and refrigerate until well chilled, at least two hours or overnight.
  • Transfer the custard to the ice cream canister and churn the ice cream according to manufacturer's instructions.
  • While ice cream is churning, heat the Peanut Butter Magic Shell until liquified, but not hot...  Usually one to two 20-second bursts in the microwave, stirring in between will do it.
  • When ice cream is done, alternate spooning ice cream with peanut butter magic shell into a container, so that there are chunks and swirls of peanut butter throughout the ice cream.  Freeze ice cream for at least 4 hours or until firm.  Serve.


Calories: 608kcal | Carbohydrates: 56g | Protein: 12g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 84mg | Sodium: 279mg | Potassium: 575mg | Fiber: 3g | Sugar: 42g | Vitamin A: 995IU | Vitamin C: 5.4mg | Calcium: 148mg | Iron: 0.8mg