Best 3 Pb Banana Ice Cream Cake Recipes
Indulge in a summery delight with this tantalizing PB Banana Ice Cream Cake, a harmonious blend of creamy peanut butter ice cream, luscious banana slices, and a crunchy graham cracker crust. This no-bake dessert is not only a feast for your taste buds but also a visual masterpiece, featuring layers of vibrant colors and textures.
This article provides a collection of recipes to guide you through crafting this delectable treat. We'll start with the luscious peanut butter ice cream, made with a velvety custard base infused with rich peanut butter. The banana layer offers a refreshing contrast with its sweet and tangy flavor, while the graham cracker crust adds a delightful crunch and nutty aroma.
To ensure a seamless baking experience, we've included detailed instructions for each recipe, along with helpful tips and variations. Whether you prefer a classic peanut butter ice cream or a swirled version with chocolate or fruit, we've got you covered. And for those with dietary restrictions, we offer alternative recipes for gluten-free and vegan graham cracker crusts.
Get ready to embark on a culinary adventure as we delve into the world of flavors with this PB Banana Ice Cream Cake. With its irresistible combination of creamy, crunchy, and refreshing elements, this dessert is sure to be a hit at any gathering. So, gather your ingredients, put on your apron, and let's create a masterpiece together!
PEANUT BUTTER BANANA ICE CREAM
Provided by Ellen Brown
Categories Ice Cream Machine Dessert Kid-Friendly Backyard BBQ Frozen Dessert Banana Summer Birthday Party Peanut Butter Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 10
Steps:
- Heat the butter in a skillet over medium heat. Add the bananas, and sprinkle the bananas with the sugar. Cook over medium heat, stirring frequently, for 3 to 5 minutes, or until the bananas are soft.
- Combine the bananas, milk, and peanut butter in a food processor fitted with the steel blade or in a blender, and purée until smooth.
- Transfer the mixture to a saucepan and stir in 3/4 cup of the cream. Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
- While the mixture heats, combine the remaining cream, milk powder, cornstarch, salt, and vanilla in a small bowl, and stir until smooth and both of the powders have dissolved.
- Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly. Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly, for 2 minutes, or until thickened. If the mixture is lumpy, strain it through a sieve.
- Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40°F).
- Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.
PB-BANANA ICE CREAM CAKE
No-bake AND healthy? Your dessert course doesn't get any sweeter than that. Recipe courtesy Dan Churchill.
Provided by Dan Churchill
Categories Ice Cream
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Grease a 10-inch springform pan with butter. In a small bowl, combine nuts, butter, 1 tablespoon peanut butter, and honey. Press into the base of the pan in an even layer and transfer to freezer until firm, 10-15 minutes.
- Combine coconut cream, frozen bananas, remaining ½ cup peanut butter, and ricotta in the bowl of a blender. Blend until smooth, scraping down the sides as necessary. Pour over crust. Drizzle with melted chocolate and transfer to freezer until entirely frozen, about 3 hours. Carefully remove springform mold, running a knife along the edges if necessary. If desired, sprinkle with additional chopped chocolate, cut into wedges, and serve.
PEANUT BUTTER BANANA ICE CREAM RECIPE BY TASTY
Here's what you need: bananas, peanut butter, vanilla
Provided by Merle O'Neal
Categories Desserts
Yield 3 servings
Number Of Ingredients 3
Steps:
- Slice up your bananas into 1-inch (2 cm) slices.
- Spread on parchment paper on a baking sheet and freeze slices for 2 hours.
- Blend frozen slices in a powerful blender until it reaches a smooth consistency.
- Mix in remaining ingredients.
- Transfer to a small bowl or container and freeze for one hour, or until ready to serve.
- Scoop out ice cream.
- Enjoy!
Nutrition Facts : Calories 558 calories, Carbohydrate 53 grams, Fat 35 grams, Fiber 8 grams, Protein 17 grams, Sugar 23 grams
Tips:
- When choosing bananas for this recipe, look for ripe, spotty ones. These bananas will be sweeter and have a more intense flavor.
- To easily remove the banana peels, score the banana lengthwise with a sharp knife before peeling.
- If you don't have a food processor, you can mash the bananas with a fork or potato masher.
- To make the ice cream cake ahead of time, assemble the cake and freeze it for up to 2 weeks. Allow the cake to thaw in the refrigerator for 1-2 hours before serving.
Conclusion:
This no-bake PB banana ice cream cake is the perfect summer treat. It's easy to make, delicious, and refreshing. With a creamy peanut butter filling, sweet banana ice cream, and a chocolate cookie crust, this cake is sure to be a hit with everyone. So next time you're looking for a cool and refreshing dessert, give this PB banana ice cream cake a try!
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