Banana Ice Cream
A simple and healthy frozen dessert made with just bananas (and optional add-ins). Creamy, naturally sweet, and endlessly customizable
Ingredients
- 2-3 ripe bananas sliced and frozen
Optional Add-ins:
- 2 tablespoons unsweetened cocoa powder for chocolate banana ice cream
- 2 tablespoons peanut butter or almond butter for nutty banana ice cream
- 1/4 cup crushed nuts chocolate chips, or shredded coconut (for texture)
- Berries or other fruit for flavor and variety
- A splash of milk or non-dairy milk if needed for blending
Instructions
- Freeze bananas: Peel and slice the bananas into 1-inch pieces. Place them in a freezer bag or container and freeze for at least 2 hours, or until solid.
- Blend frozen bananas: Transfer the frozen banana slices to a blender or food processor.
- Blend until smooth: Blend on high speed, stopping to scrape down the sides as needed, until the mixture becomes smooth and creamy. This may take a few minutes. It will go through stages: crumbly, then clumpy, then finally smooth and creamy.
- Add optional ingredients: If using any add-ins (cocoa powder, nut butter, etc.), add them now and blend until just combined.
- Serve immediately or freeze: The ice cream can be enjoyed immediately for a soft-serve consistency. For a firmer consistency, transfer the ice cream to a freezer-safe container and freeze for another 1-2 hours.
Notes
- Use very ripe bananas for the best sweetness and flavor.
- Make sure the bananas are fully frozen before blending.
- If the mixture is too thick and isn't blending smoothly, add a splash of milk or non-dairy milk to help it along. Add only a tablespoon at a time to avoid making it too liquidy.
- Don't over-blend, as this can cause the ice cream to become warm and runny.
- Get creative with your add-ins! The possibilities are endless.
- For a vegan version, ensure all add-ins are vegan-friendly.