Banana Ice Cream with Peanut Butter Sauce

In my opinion, few things go together as well as peanut butter and bananas. I love to eat peanut butter and bananas on any type of bread for breakfast: toast, bagels, english muffins. So as I was flipping through an ice cream cookbook, I came across a recipe for banana ice cream and thought it would taste delicious with a peanut butter topping. Here’s the final product:

Banana Ice Cream


2 eggs

1/2 C. granulated sugar

1 T. all-purpose flour

1 1/2 C. heavy cream

3 large ripe bananas

1/4 C. milk (whole, preferably)

1 tsp. lemon juice

1 tsp. vanilla

In a bowl, whisk eggs with sugar until thickened and pale yellow. Whisk in flour, set aside.

In a medium saucepan over medium-low heat, bring cream to a simmer. Gradually pour into the egg mixture, whisking constantly. Return entire mixture to the saucepan and cook over low heat, stirring constantly, until it is thick enough to cover the back of a spoon. Do not let boil. Pour through a fine-mesh strainer into a clean large bowl. Let cool to room temperature.

In a food processor or blender, puree bananas with milk until smooth. Pour into cream mixture, scraping down the side of the bowl. Stir in lemon juice and vanilla. *The lemon juice is to keep the bananas from turning brown. If you make the puree too far in advance, it will still turn brown so I recommend making the puree right before adding to cream mixture. Cover and refrigerate until completely cold or overnight.

Stir before transferring to an ice cream maker and freeze according to manufacturer’s instructions.

Recipe from 125 Best Ice Cream Recipes

Peanut Butter Sauce


1 cup smooth peanut butter

3/4 cup heavy cream

1/3 cup sugar

1/4 cup light corn syrup

In a small saucepan, combine ingredients; cook over medium heat, stirring, until melted and incorporated, about 4 minutes. Continue cooking until sauce is smooth and sugar has dissolved; remove from heat. Avoid cooking too long or sauce will become very thick. Cool sauce slightly before using, or store, covered, in the refrigerator up to 2 weeks. Before serving, reheat in a saucepan or briefly in microwave.  Thin, if necessary, by adding up to 2 tablespoons cream.

Recipe from Martha Stewart


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