Banana Ice Cream

5 from 1 vote

This simple one-ingredient recipe turns ordinary frozen bananas into a creamy sweet treat we like to call banana ice cream.

Prep Time10

Thawing Time10

Course: Breakfast, Dessert

Cuisine: American

Keyword: dairy-free, gluten-free, kids in the kitchen, plant-based, raw, soy-free, sugar-free, vegan, vegetarian, WFPB

Servings:

Calories: 105kcal

Peel the bananas, break them in half, and place in a gallon zipper-top bag. Freeze the bananas until solid, at least 4 hours.

Remove the bananas from the freezer. Let them thaw in the bag on the counter until soft enough to slice, about 8-10 minutes. The length of time depends on the room temperature.
Slice the bananas into ½-inch rounds. (The distance between the tip of your index finger and first knuckle is about 1 inch. Use your finger to estimate.)
Place the sliced bananas in the bowl of a food processor. Secure the lid.
Process until smooth and creamy, about 4-5 minutes. Stop every 30-60 seconds to press the bananas down and to scrape the sides of the food processor.
Taste. If desired, add sweetener or optional ingredients. Process in the food processor or transfer to a serving bowl and stir in.
Serve immediately for a soft-serve consistency. Or transfer to a freezer-safe container and freeze for 30-60 minutes for a firmer consistency.
Serve in bowls or ice cream cones with your favorite toppings.

Variations:

Strawberry-Banana Ice Cream: Decrease bananas to 3. Add 1½ cups frozen strawberries.
Blender Banana Ice Cream: Pour ¼ cup milk into a blender. Add half of the bananas. Blend for 15-30 seconds. Gradually add the remaining bananas, stopping to scrape the sides as needed. Blend until smooth. Add additional milk as needed, but don’t add too much or it will become a smoothie. For a firmer consistency, transfer to a freezer-safe container and freeze for 30-60 minutes.

Tips:

Choose bananas that are ripe and spotted. The riper they are, the sweeter they will be.
A food processor works best. If you don’t have one, use a blender. A blender will need extra liquid, so the ice cream will be softer.
This recipe is best when served the same day it is made. It can be frozen for up to one month. Let it thaw until soft enough to scoop, about 10 minutes.
Keep extra bananas in the freezer so you can make this whenever you want. Use the bananas within one or two months.