Yield
8 servings (serving size: about 2/3 cup)

Because there are no egg yolks to thicken the custard, mashed bananas and peanut butter add body to this no-cook ice cream.

How to Make It

Step 1

Combine first 3 ingredients in a large bowl, stirring until sugar dissolves. Stir in peanut butter and next 3 ingredients (through bananas). Stir in milk.

Step 2

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Ratings & Reviews

Dreid111's Review

JIMMIC
February 28, 2015
I can understand the above reviews but remember this is not a true ice cream. Half and half will not impart the same mouth feel that a full-fat cream will. I make this ice cream a lot in the summer and we love it. I have also substituted Stevia for the sugar and it is still incredible. I really like the flavor of the honey with it (I use plain clover honey).

JIMMIC's Review

cookininvanwert
June 08, 2010
This was the first homemade ice cream I had made. I let it run in the maker for 35 minutes and though it was a little runny. I stopped and put it the freezer. 3 – 4 hours later it still was a little “melty”.It was very tasty and we topped it off with a little chocolate syrup which tied the flavors together just right. The next night it was frozen solid as a rock. I may not have had the freezer bowl cold enough when I went to make it, although it was in the freezer for 4+ hours.

cookininvanwert's Review

Dreid111
April 16, 2010
The taste of honey was too strong for my liking. And, although the flavor was terrific, it just wasn't creamy enough. Moving on.