This peanut butter and banana ice cream is smooth, creamy, and made with just 2 ingredients. It comes together in 2 minutes in the Thermomix and is perfect when you want a quick summer dessert.
This is a soft serve style ice cream, designed to be enjoyed straight away rather than frozen solid.
This style of ice cream is often called nice cream, as it's made by blending frozen bananas instead of a traditional ice cream base.
If you enjoy making quick Thermomix frozen desserts like this one, you might also like my fruity mango sorbet with mint & lime.
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Why You'll Love This Recipe
- Triple tested to work perfectly in the Thermomix.
- A smooth, scoopable texture without an ice-cream maker.
- Made with just bananas and peanut butter, nothing extra added.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Frozen bananas - freeze the bananas in slices; this makes it easier to blend. See my banana freezing tips below.
- Peanut butter - any brand of peanut butter works well and it can be smooth or crunchy, depending on what you have.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add the frozen banana slices to the Thermomix bowl. Break any pieces up that are stuck together.
- Blend the frozen bananas for 30 seconds, gradually increasing the speed to speed 6.
- Add the peanut butter.
- Blend for 30 sec/speed 8 until smooth. Use the spatula through the hole in the lid to assist the mixture.
- Optional: For a lighter, whipped texture, insert the butterfly and mix for 20-30 sec/speed 3 before serving.
- Serve immediately or freeze for a couple of hours if you want it firmer and less like a soft serve.
How to Freeze Bananas for Ice Cream
Ripe bananas work best, as they blend more smoothly once frozen.
Slice the bananas into 1cm rounds, then arrange them in a single layer on a baking tray lined with baking paper. Freeze for 2-3 hours, or until firm.
Once frozen, transfer the banana pieces to a zip-lock bag or airtight container and return them to the freezer until ready to use.
No room for a baking tray in the freezer?
Place the banana slices into a large zip-lock bag, spread them into a flat single layer, then lay the bag flat in the freezer until frozen.
Storage
This ice cream is best enjoyed straight away while soft and creamy. For a firmer texture, transfer it to the freezer for 1-2 hours, then scoop. If it's frozen for longer, it will become very firm, so let it sit on the bench top for 15 minutes before serving.
Common Questions
Yes, the mixture can be doubled.
Yes. You can spoon the mixture into ice cream moulds straight after blending. Freeze until firm, then allow a few minutes at room temperature before removing from the moulds.
⭐️ Did you make this Peanut Butter Banana Ice Cream? I'd love to hear what you think - please leave a comment and recipe rating below! You can also subscribe to my email list to never miss a new Thermomix recipe.
📖 Recipe
Thermomix 2-Ingredient Peanut Butter Banana Ice Cream
Ingredients
- 400 g frozen banana slices, about 4 medium bananas, see notes
- 80 g of peanut butter
Instructions
- Add the frozen bananas to the Thermomix bowl. Mix for 30 seconds, gradually increasing the speed to speed 6.
- Add the peanut butter and mix for 30 sec/speed 8, using the spatula through the hole in the lid to assist blending, until smooth and creamy.
- Optional: For a lighter, whipped texture, insert the butterfly and mix for 20-30 sec/speed 3 before serving.
- Serve immediately while soft and creamy. For a firmer texture, transfer to the freezer for 1-2 hours before serving.
Notes
- Freeze bananas in small, separated slices for the best result. Ripe bananas work best, as they blend more smoothly. See my banana freezing tips in the recipe post above.
- In warm weather, chilling the Thermomix bowl in the freezer for 5-10 minutes before blending can help the ice cream hold its shape slightly longer.
- Storage: This ice cream is best enjoyed straight away while soft and creamy. For a firmer texture, transfer it to the freezer for 1-2 hours, then scoop. If frozen for longer, it will become very firm, so let it sit on the bench top for 15 minutes before serving.
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