Peanut Butter Banana Nice Cream Cones
Skip the ice cream shop! These Peanut Butter Banana Nice Cream Cones are filled with creamy bananas, peanut butter, maple syrup, and crunchy peanuts, then frozen in crispy waffle cones for the ultimate healthy summer dessert. No ice cream maker needed! Save this easy no-churn banana nice cream recipe for later.
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Banana Nice Cream became popular as a healthier take on traditional ice cream, transforming frozen bananas into a surprisingly rich and creamy dessert with just a food processor or high powered blender. Over the years, it has inspired endless flavor combinations, and these Peanut Butter Banana Nice Cream Cones may be one of the most irresistible. Creamy bananas, peanut butter, maple syrup, and crunchy peanuts come together in a naturally sweet frozen filling that is tucked inside crisp waffle cones for the perfect handheld treat.
Whether you are cooling off on a hot summer afternoon, looking for a fun dessert to make with the kids, or simply craving something sweet without turning on the oven, these homemade nice cream cones deliver. They are easy to prepare ahead of time, freeze beautifully, and taste like an ice cream shop favorite made right in your own kitchen!
Looking for some inspiration?… For more Ice Cream Recipes, click HERE! ; for more Recipes with Bananas, click HERE! ; and for more Recipes with Peanut Butter, click HERE!
~Recipe made in July 2026~
Peanut Butter Banana Nice Cream Cones
Skip the ice cream shop! These Peanut Butter Banana Nice Cream Cones are filled with creamy bananas, peanut butter, maple syrup, and crunchy peanuts, then frozen in crispy waffle cones for the ultimate healthy summer dessert. No ice cream maker needed! Save this easy no-churn banana nice cream recipe for later.
Ingredients
- 12 waffle cones
BANANA "NICE" CREAM
- 8 Bananas (Sliced | Frozen)
- 4.50 oz (125 g) peanut butter
- 5.65 oz (160 g) Maple syrup
- 2.12 oz (60 g) heavy cream (My Addition)
- 4 oz (115 g) peanuts (Crushed + Extra for topping)
Instructions
- SPECIAL NOTE: A regular blender is not impossible to use, but it is not recommended for banana nice cream because frozen bananas are extremely dense and can easily overwhelm a standard blender. Unlike smoothies, nice cream uses very little liquid, making it difficult for the blades to create a vortex. This often causes the motor to strain or overheat, leaving you with chunky pieces instead of a creamy texture.For the best results, use a food processor or a high-powered blender, which are designed to handle thick frozen mixtures. If using a regular blender, allow the bananas to thaw for 5–10 minutes first, blend in small batches, and stop frequently to scrape down the sides and prevent overheating.
FREEZE THE BANANAS
- Slice the bananas into 1/2-inch | 1 cm rounds and freeze them for at least 4 hours, or preferably overnight, until completely solid.8 Bananas
NICE CREAM PREPARATION
- Add the frozen banana slices, peanut butter, maple syrup, and heavy cream to a food processor or high-powered blender.Blend, stopping every 20–30 seconds to scrape down the sides as needed. The mixture will first look crumbly, then clumpy, before turning into a thick, smooth, soft-serve consistency. Be patient and avoid adding extra liquid unless absolutely necessary.4.50 oz peanut butter, 5.65 oz Maple syrup, 2.12 oz heavy cream
- Fold the crushed peanuts into the preparation.NOTE: The preparation is quite liquidy, that perfectly normal. As nice cream typical hardens quite a bit when frozen, adding a little bit of cream helps keeping a texture close to ice cream.4 oz peanuts
ASSEMBLY
- Place each cone into a single piping bag.12 waffle cones
- Holding the cone, scoop the nice cream mixture into the prepared waffle cones, filling each one to the top.Sprinkle generously with crushed peanuts. Then, twist and secure the top tightly.NOTE: This helps prevent any spills and keeps the cones upright to allow them to be stored flat in the freezer without taking up much space.
- Freeze for 24 hours, until the ice cream is fully set and firm.NOTE: I tried it first at the 8-hour mark ; the ice cream was nice but not as delicious as 24 hours later. It is worth the wait!They are good up to 2 weeks. Serve frozen. Enjoy & Bon Appétit!
Nutrition
Calories: 281kcal | Carbohydrates: 39g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 81mg | Potassium: 461mg | Fiber: 4g | Sugar: 21g | Vitamin A: 124IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
Original Recipe Glace à la banane et beurre de cacahuète by Delphine from the blog Oh, la gourmande
Transformez quelques ingrédients simples en un dessert irrésistible! Ces cornets de “Nice Cream” Banane & Beurre de Cacahuète sont garnis d’une glace onctueuse à la banane, au beurre de cacahuète, au sirop d’érable et aux cacahuètes croquantes. Sans sorbetière et faciles à préparer, ils sont parfaits pour l’été, le goûter ou un dessert gourmand. Enregistrez cette recette pour la refaire tout l’été!
Avec cette recette, je participe au défi culinaire du blog Compile Moi Un Menu (CMUM). Notre organisatrice est Natly du blog Une cuisine pour Voozenoo
Cet été Natly nous propose de partir en vacances dans la cuisine des copines et du “copain” sous le thème Summer Recipes – La ronde des blogs Inscription et dépôt de recettes ICI!
J’ai décidé de partir en vacances dans la cuisine de ma Chère Delphine du blog Oh, la gourmande et de me régaler avec sa Glace à la banane et beurre de cacahuète
