Chocolate Peanut Butter Banana Ice Cream

Wow…it is NOT easy to find a recipe for ‘chocolate peanut butter banana ice cream made with maple syrup’ on the internet! And, believe me, I looked…even all the way out to the third page search results! ๐Ÿ˜‰ I couldn’t even find a basic recipe to use as a start for this concoction that I had created in my mind. I can’t imagine I’m the first person to ever come up with this idea…but, clearly, not many people have made it yet (well, at least not the way I wanted to)! So, I winged it and came up with my own recipe…and it tasted so good! I couldn’t believe that it worked out so well on the first try. I was nervous that I wouldn’t have the right ratios of ingredients or that it would be too chocolaty, or too bitter, or too banana-y…but, really, I think it’s “just right!”

Chocolate PB Ice Cream

Doesn’t that look so good??? Yum! My kids LOVED this. (Really, though, did you expect them not to?) ๐Ÿ˜‰ I really, really liked it, too. And what I love even more about it is that it’s made without any refined sugar…sweetened only with maple syrup and a banana. It always makes me feel good when I can come up with recipes like this one!

Chocolate Peanut Butter Banana Ice Cream

Ingredients:

  • 1 ripe banana
  • 1/4 cup natural peanut butter (mine is only dry roasted peanuts and salt)
  • 1/4 cup cocoa powder
  • 2/3 cup pure maple syrup (I buy mine from Honored Prairie)
  • Pinch of salt
  • 1 tsp organic vanilla extract
  • 3/4 cup organic whole milk
  • 2 cups organic heavy whipping cream (I’m trying to find a brand without carrageenan…)
  • 1 T arrowroot flour/starch

In a food processorย or blender, combine the banana, peanut butter, cocoa powder, maple syrup, salt, and vanilla and mix until smooth. In a separate bowl, whisk together the milk, cream, and arrowroot. Pour the chocolate mix into the milk mix and whisk together until thoroughly combined. Place in the refrigerator until you’re ready for the next step.

Turn on the ice cream makerย with the frozen bowl in place and pour mixture in. Let churn for about 20 minutes. Either serve right away “soft serve” style or transfer into a freezer-safe storage container. Let harden for a couple hours and then enjoy! (I will gladly admit to tasting several bites before putting it in the freezer!) ๐Ÿ˜‰

You could also melt some chocolate (like Enjoy Lifeย chips) and drizzle it on while transferring to the freezer container. This would be a yummy addition! I was about ‘this’ close to doing that this time, but then decided I really wanted to try it ‘plain’ before adding additional chocolate. Next time…

Note: If this is too hard when you take it out of the freezer, just let it sit on the counter for about 5 minutes before trying to scoop out. You’ll save your arm the workout, believe me!

This is the ice cream maker we own. I highly recommend it for making delicious desserts in which YOU can control the ingredients! I have so many ideas for ice cream flavors/combinations and sorbets I want to try in the near future…

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This post is linked up to Homegrown & Healthy’s Mostly Homemade Mondaysย AND to:

themagicalslowcooker

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LeAnn Nome

Hi there! Here's a little info about me: I've been married to my husband for over 10 years and I'm a stay-at-home mom to our three young kids (a six year old daughter and four year old twin boys). As you might imagine, they keep me quite busy! In early 2013, we decided that we wanted to be a healthier family. To do this, we cut out all processed foods from our home and we now eat only REAL, whole foods. (When we're on vacation or at someone's house, we're not quite as strict.) We also try to exercise every day. Our goal is to raise healthy, happy kids...while maintaining our own health and happiness along the way! I hope you will follow along with us in our journey.

10 thoughts on “Chocolate Peanut Butter Banana Ice Cream

  1. Thanks for sharing on Mostly Homemade Mondays. This looks wonderful – I love the combination of ingredients. I have an ice cream making obsession, so I love to find new ice cream ideas. It would be interesting to compare the texture of this recipe using maple syrup as written, vs. using maple sugar instead. For ice cream I usually use maple sugar, because it adds no water to the ice cream and therefore the ice cream stays smoother for longer. Feel free to drop by my blog and check out my numerous ice cream recipes!

    1. Thanks for the input, Janet! I was using organic cane sugar, but just recently started using maple syrup. Your info does seem to help explain why the ice cream has been ‘harder’ lately. I’ve never used maple sugar…I will have to check that out. And I will definitely come check out your website. Heading there right now…thanks! ๐Ÿ™‚

    1. Wow, thank you, Sarah! I think you’re the first to compliment my photos. ha! I’m still using my iPhone for everything, but I’ve really been trying to put some ‘effort’ into my photos lately…lighting, props, editing, etc. Thanks! ๐Ÿ™‚

  2. The third page on Google is pretty serious business! Luckily we’ve got this resource now so we can all find chocolate peanut butter maple syrup banana ice cream. I agree that the photography is great! Thanks for sharing on MHM.

    1. Ha–yes, I was shocked I couldn’t find a recipe for that…shocked!! ๐Ÿ˜‰ And thank you for the compliment on the photography–I definitely appreciate that! Thanks for allowing me to share!

  3. Made this tonight and it was not well received by my family. We have a chocolate ice cream recipe that we love that requires a custard to be made and cooled so takes some time and effort. This looked appealing because it was quick and easy, but we didn’t love the flavor. One thing that was good to know though was this: I made the ice cream and served right from the mixer bowl as usual. I then had to breast feed my baby to bed and left the ice cream on the counter knowing it should be fine since those mixer bowls are super cold. Ended up leaving it for almost an hour and when I finally got around to putting it away it had set up quite nicely just from sitting in the mixer bowl on the counter. Was an in between of soft, just done and very hard from the freezer. Might have to use that trick on other recipes in the future. Enjoy your blog. Thanks!

    1. Thanks for the feedback, Brittany! I’m sorry your family didn’t like this one as much. I’ve never actually made ice cream with eggs, so I’m sure it would be better…but, I usually go for easier recipes. ๐Ÿ™‚ I’m sure there will always be a lot of variation with recipes like this based on what brand of peanut butter is used, type of cocoa powder, and even the size of the bananas! I really liked this ice cream and my husband said he liked it, too, “minus the banana flavor” because he only likes bananas plain (not mixed into anything else). I appreciate you letting me know–I honestly like critical feedback just as much as positive! ๐Ÿ™‚ Glad you’re enjoying the blog! (And good to know about the ice cream firming up on the counter…never would have guessed that!)

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