Peanut Butter Ice Cream with Banana Chunks
Peanut Butter Ice Cream with Banana Chunks
Rating: (1 rated)
Recipe Yield: Makes about 1 quart

1 ounce cream cheese, softened
1/3 cup natural peanut butter
1 tablespoon plus 1 teaspoon cornstarch
3 1/2 cups half-and-half
2/3 cup sugar
1 1/2 tablespoons corn syrup
1 teaspoon vanilla extract
Pinch salt
2 ripe bananas, cut into small chunks and frozen or chilled
1/2 cup roasted, unsalted peanuts

The night before making your ice cream, place the ice cream machine base in the freezer to freeze.

In a medium bowl, whisk the cream cheese and peanut butter until smooth. Set aside. Prepare an ice bath in a larger bowl.

In a small bowl, whisk together the cornstarch and 2 tablespoons of the half-and-half, making sure the cornstarch is dissolved. Pour the rest of the half-and-half into a large pot and whisk in the sugar and corn syrup. Bring to a boil over medium-high heat, and then simmer, stirring frequently, for 4 minutes.

Remove from heat and whisk in the cornstarch mixture. Return the pot to medium-high heat, bring back to a boil, and cook for 1 more minute, stirring or whisking constantly, until the mixture is slightly thickened.

Pour the milk mixture into the bowl with the cream cheese and peanut butter and whisk until everything is combined and smooth. Add the salt and vanilla. (While it's still warm, taste and decide if you'd like to add more peanut butter for a stronger flavor.)

Set the bowl into the ice bath and cool, stirring every few minutes, until the liquid is thoroughly chilled. This should take about 25 minutes. It's even better if you can refrigerate it for several hours or overnight, but it should freeze fine after the ice bath if it's completely cool.

Churn the ice cream in an ice cream maker according to the machine's instructions. Add the frozen banana chunks and peanuts at the very end. Transfer the ice cream to a container and freeze for several hours until firm.

Recipe Notes:

  • While I used unsalted peanuts, salted peanuts would be really good, too.

This recipe has been updated - first published August 2010.

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