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5 from 1 vote

Banana Ice Cream with Honey Peanut Butter Sauce


  • For ice cream:
  • yield: approx 1 quart
  • Peel and slice 4 or 5 ripe bananas. Throw in a gallon freezer bag and place in freezer. When completely frozen throw the banana slices in a food processor. Whirl until the mixture is the creamy texture of soft serve ice cream. If you want a firmer consistency, throw it back in the freezer. This recipe requires you to do a lot of throwing. But it’s not hard throwing.
  • For honey peanut butter sauce:
  • The proportions make 1 – 2 servings. If a larger quantity’s made at one time store leftovers in the refrigerator and reheat before serving.
  • yield: 1 - 2 servings
  • 2 tablespoons peanut butter
  • 1 tablespoon honey
  • 2 – 3 tablespoons half and half


  • For honey peanut butter sauce:
  • Add all ingredients to a small saucepan. On medium heat, stir until peanut butter melts, all ingredients dissolve and the sauce is pouring consistency.
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