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Banana Ice Cream

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shot of Banana Ice Cream in a bowl
Hot days just got better with this one-ingredient, creamy banana ice cream.
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Table of Contents
  1. Banana Ice Cream Ingredients
  2. How To Make This Banana Ice Cream Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Our banana ice cream recipe might be the easiest ice cream you have ever made. Creamy, sweet, and with no extra ingredients, all you need is a bunch of ripe bananas, and you’ll have a refreshing, ice-cold treat to cool you down.

close up shot of Banana Ice Cream in a bowl

Banana Ice Cream Ingredients

Banana Ice Cream raw ingredients that are labeled

You’ll need:

  • 6 ripe to overripe bananas

PRO TIP:

This frozen banana ice cream is a great way to use over-ripe bananas. The softer the banana, the naturally sweeter the ice cream.

SUBSTITUTIONS AND ADDITIONS

NUTS: If you want a bit of a crunch, add chopped nuts or mini chocolate chips to the blended bananas before spooning them into the loaf pans.

FRUIT: You can add other fresh fruits to the frozen bananas before blending.

BANANAS: You can also use pre-packaged frozen bananas if you do not have the extra time to slice and freeze the bananas yourself.

How To Make This Banana Ice Cream Recipe

STEP ONE: Line a baking sheet with parchment paper. 

STEP TWO: Peel and slice bananas into ⅛ to ¼-inch slices. 

banana being peeled and sliced on a wooden cutting board

STEP THREE: Lay the banana slices on the prepared baking sheet. Place the baking sheet in the freezer. Freeze the sliced bananas for 1 hour.

banana slices placed on a baking sheet

STEP FOUR: Remove the frozen banana slices from the freezer.

STEP FIVE: Add ½ of the frozen slices to either a food processor or a blender.

OUR RECIPE DEVELOPER SAYS

If using a blender, you will need to blend the bananas in batches.

banana sliced placed in a food processor

STEP SIX: Pulse the frozen bananas 5 to 7 times, then purée for 2½ to 3 minutes. The ice cream mixture will go from very lumpy to finally a soft-serve ice cream consistency. Spoon the mixture into a loaf pan. Blend the remaining frozen bananas. Cover pan with plastic wrap and place back in the freezer for 1½ to 2 hours until firmly set. Scoop and serve.

PRO TIP:

You can scoop the banana ice cream, dip it in a chocolate magic shell, and sprinkle it with chopped nuts if you’d like.

frozen banana blended and placed into a loaf pan

How To Serve

Enjoy this refreshing ice cream with all of your favorite toppings. Scoop into a chocolate chip cookie cup and add a drizzle of caramel sauce or chocolate sauce and whipped cream on top.

This wonderful recipe is just one of our many ice cream recipes that are easy to make without an ice cream maker. Whip up a batch of our cotton candy ice cream or red velvet ice cream for a quick frozen treat.

Storage

IN THE FREEZER: Store any leftover homemade banana ice cream in a freezer-safe airtight container in the freezer for up to 2 weeks.

close up shot of Banana Ice Cream being scooped from a loaf pan

You can’t go wrong with this one-ingredient banana ice cream recipe. With no added sugar and no special equipment, it is the easiest treat to make at home. In our household of ice cream experts, we rate it two thumbs up – and I’m sure you will, too!

FREQUENTLY ASKED QUESTIONS

How long will this ice cream last in the freezer?

This homemade ice cream can be kept in the freezer for up to two weeks.

Can I mix in other ingredients?

Once you blend the bananas, if you’d like to add other ingredients, such as nuts or chocolate chips, you can stir them in before adding the mixture to the pan.

Can I make a bigger or smaller batch?

Since there is only one ingredient, this creamy ice cream recipe is very easy to double, triple, or cut in half. Just add fewer or more bananas as needed.

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shot of Banana Ice Cream in a bowl

Banana Ice Cream

5 from 2 votes
Hot days just got better with this one-ingredient, creamy banana ice cream.
Prep Time 10 minutes
Total Time 3 hours 10 minutes
Servings 3

Ingredients
  

  • 6 ripe to overripe bananas

Instructions
 

  • Line a baking sheet with parchment paper.
  • Peel and slice bananas into ⅛ to ¼-inch slices.
  • Lay the banana slices on the prepared baking sheet. Place the baking sheet in the freezer. Freeze the sliced bananas for 1 hour.
  • Remove the frozen banana slices from the freezer.
  • Add ½ of the frozen slices to either a food processor or a blender.
  • Pulse the frozen bananas 5 to 7 times, then purée for 2½ to 3 minutes. The ice cream mixture will go from very lumpy to finally a soft-serve ice cream consistency. Spoon the mixture into a loaf pan. Blend the remaining frozen bananas. Cover pan with plastic wrap and place back in the freezer for 1½ to 2 hours until firmly set. Scoop and serve.

Video

Notes

  • This frozen banana ice cream is a great way to use over-ripe bananas. The softer the banana, the naturally sweeter the ice cream.
  • If using a blender, you will need to blend the bananas in batches.
  • You can scoop the banana ice cream, dip it in a chocolate magic shell and sprinkle it with chopped nuts if you’d like.

Nutrition

Calories: 210kcal | Carbohydrates: 54g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 845mg | Fiber: 6g | Sugar: 29g | Vitamin A: 151IU | Vitamin C: 21mg | Calcium: 12mg | Iron: 1mg
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  1. Erlene says

    This sounds so good. I love that you don’t use condensed milk and use bananas and almond milk for sweetness. Pinned and I’ll be including this in this week’s MM roundup.