Peanut Butter Banana Ice Cream Cake

A luscious frozen dessert that layers velvety banana “nice-cream” with ribbons of creamy peanut butter, all on top of a crisp cookie crust. It’s the perfect make-ahead treat for warm days—or any time you crave that classic peanut-butter-and-banana duo in an elegant form.

Why You’ll Love This Recipe

• No churn ice cream: blender-whipped bananas and condensed milk eliminate the need for an ice-cream maker.

• Sweet–salty balance: ripe bananas keep the cake naturally sweet while peanut butter adds a hint of saltiness.

• Make ahead: the entire cake sets in the freezer, so dessert is ready whenever guests arrive.

• Customizable: swap crusts, add mix-ins, or drizzle toppings to suit every palate.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust

• Graham-cracker crumbs

• Granulated sugar

• Unsalted butter, melted

For the banana ice-cream layer

• Very ripe bananas, sliced and frozen

• Sweetened condensed milk

• Heavy cream (35 % fat)

• Pure vanilla extract

• Pinch of fine sea salt

For the peanut-butter swirl

• Creamy peanut butter

• Powdered sugar

• Heavy cream, warmed

Optional toppings

• Chopped roasted peanuts

• Chocolate sauce or shaved chocolate

• Extra peanut-butter drizzle

Directions

1. Prepare the pan: Lightly grease a 9-inch springform pan; line bottom with parchment.

2. Make the crust

   1. Combine crumbs and sugar; stir in melted butter until evenly moistened.

   2. Press firmly into the pan base; freeze 15 minutes to set.

3. Blend the banana ice cream

   1. In a high-speed blender, purée frozen banana slices until smooth.

   2. Add condensed milk, cream, vanilla, and salt; blend just to combine.

4. Create the peanut-butter swirl

   1. Whisk peanut butter, powdered sugar, and warm cream until pourable.

5. Assemble

   1. Pour half the banana mixture over the crust.

   2. Drizzle half the peanut-butter sauce; swirl gently with a skewer.

   3. Repeat with remaining ice cream and drizzle.

6. Freeze: Cover with foil; freeze at least 6 hours, preferably overnight, until firm.

7. Serve

   1. Remove pan ring; let stand 10 minutes at room temperature.

   2. Garnish with peanuts and chocolate. Slice with a hot knife for clean edges.

Servings and Timing

(Times exclude optional garnish work.)

Variations

• Chocolate Cookie Crust: Substitute chocolate wafer crumbs for grahams.

• Almond-Butter Twist: Swap peanut butter for almond or cashew butter.

• Chunky Style: Fold chopped peanut butter cups or mini chocolate chips into the banana base.

• Dairy-Free: Use coconut cream and coconut condensed milk; choose natural peanut butter.

• Mini Cakes: Build individual servings in silicone muffin molds for faster freezing.

Storage/Reheating

• Freezer: Wrap the cake well; keep up to 2 weeks for best flavor.

• Serving from frozen: Move to refrigerator 20 minutes—or room temperature 10 minutes—before slicing.

• Do not microwave: Gentle thawing prevents separation and maintains texture.

FAQs

Can I use fresh (unfrozen) bananas?

Using pre-frozen bananas produces the creamiest texture and prevents ice crystals.

What if I only have natural peanut butter?

Natural styles work; stir thoroughly and add an extra teaspoon of powdered sugar to stabilize the swirl.

Is an electric mixer necessary?

A high-speed blender or food processor handles the banana base; no stand mixer is required.

Can I cut the sugar?

Yes—reduce powdered sugar in the swirl or use unsweetened peanut butter; sweetness mainly comes from bananas and condensed milk.

How do I avoid a rock-hard cake?

The condensed milk and peanut butter add fat and sugar, both of which keep the ice-cream layer scoop-able after a short rest.

May I prepare this in a loaf pan?

Absolutely. Line the pan with overhanging parchment for easy lifting; thickness and freeze time remain similar.

What’s the best knife for slicing?

A long, thin-bladed chef’s knife warmed in hot water, wiped dry between cuts, yields neat portions.

Can I make it gluten-free?

Use certified gluten-free graham crackers or crushed gluten-free cookies for the crust.

Does it travel well?

Pack the frozen cake in an insulated carrier with ice packs; it stays firm for about 1 hour.

Why is my swirl sinking?

If the peanut-butter mixture is too warm or thin, it may sink. Cool it slightly and swirl gently only through the top layer.

Conclusion

Peanut Butter Banana Ice Cream Cake marries nostalgic flavors with a show-stopping presentation—yet preparation is refreshingly simple. Whip it up ahead of time, let the freezer do the work, and unveil a creamy, crunchy, sweet-salted delight that never fails to impress.