November 1, 2022
Review RecipeBanana Ice Cream
Table of Contents
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.
Banana Ice Cream Ingredients
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.
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.
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.
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.
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.
MORE ICE CREAM RECIPES
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.
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.
More Recipes You’ll Love
- No-Churn Vanilla Ice Cream
- Pumpkin Ice Cream
- Kool-Aid Ice Cream
- Strawberry Sorbet
- No-Churn Birthday Cake Ice Cream
- Mexican Ice Cream
Banana Ice Cream
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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Hannah Griffin says
LOVE IT!!!
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.
Evangeline Castro says
Pretty amazing, I think am gonna love this recipe…my siblings has a sweet tooth….love it!