Banana-Peanut Ice Cream
Creamy banana-peanut ice cream combines ripe bananas and crunchy peanuts for a delightful treat, perfect for peanut lovers and those craving a fruity frozen dessert.
Ingredients
Instructions
- Chill the canned evaporated milk in the refrigerator.
- Mash the bananas and set aside.
- Whip the chilled evaporated milk until it forms standing peaks.
- Fold in the mashed bananas and chopped peanuts into the whipped milk.
- Pour the mixture into a 1 1/2-quart freezer-safe pan.
- Place in the freezer for about 30 minutes.
- Remove from freezer and whip again until smooth.
- Return to the freezer and freeze until firm, about 2-3 hours.
Tips & Substitutions
For a creamier texture, consider using whole milk instead of evaporated milk. If you don’t have fresh bananas, frozen bananas work well too—just let them thaw slightly before mashing. You can also experiment by adding a bit of vanilla extract or a pinch of salt to enhance the flavors. This ice cream pairs beautifully with Cora'S Cherry Pudding for a delightful dessert combination.
Serving Suggestions
Serve the banana-peanut ice cream in bowls or cones, garnished with additional halved peanuts or a drizzle of chocolate syrup for extra indulgence. It pairs wonderfully with Cherry Dessert Bars for a colorful dessert platter. This ice cream is also delightful on top of pancakes or waffles for a unique breakfast treat.
Storage & Reheating
Store leftovers in an airtight container in the freezer. To enjoy it again, let the ice cream sit at room temperature for about 5-10 minutes before scooping. This will make it easier to serve and restore its creamy texture. Make sure to consume it within a week for the best flavor and quality.
Nutrition & Diet Analysis (per serving)
Each serving of Banana-Peanut Ice Cream contains roughly 2296 calories, with 41g protein, 383g carbohydrates, and 68g fat. It is an excellent source of iron (170% of the Daily Value), calcium (154% of the Daily Value), and vitamin A (105% of the Daily Value). Note that it is relatively high in sodium, at 2046mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other nuts instead of peanuts?
Absolutely! You can substitute peanuts with walnuts, almonds, or even pecans for a different flavor profile. Just make sure to chop them into smaller pieces before folding them into the ice cream mixture.
What if I don't have a freezer-safe pan?
If you don't have a freezer-safe pan, you can use any container that is suitable for freezing, such as a glass or plastic bowl. Just ensure it's covered tightly to prevent ice crystals from forming on the surface.
How can I make this recipe dairy-free?
To make this ice cream dairy-free, substitute the evaporated milk with a non-dairy alternative like coconut milk or almond milk. Just ensure the milk is well-chilled before whipping for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).