Banana Ice Cream

A creamy frozen treat made mostly from bananas and a touch of flavor — deceptively simple, yet satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s almost effortless and healthier than conventional ice cream. The ripe bananas give it natural sweetness and a soft, creamy texture. Adding vanilla and nut butter enriches the flavor without needing heavy cream or refined sugar. It’s also very customizable — I can fold in chocolate chips, nuts, or fruit as I wish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 large ripe bananas

• 1 teaspoon vanilla extract

• 2 tablespoons almond or peanut butter

Directions

1. Peel the bananas and slice them into chunks. Freeze them for several hours or until fully frozen.

2. Place the frozen banana pieces in a food processor or high-speed blender.

3. Blend or pulse, stopping to scrape down the sides, until the bananas break down and form a creamy, soft-serve texture.

4. Add the vanilla extract and the almond or peanut butter. Blend again until well incorporated.

5. At this point, I either enjoy it immediately as a soft “nice cream” or transfer it to a freezer-safe container and freeze for a few hours until firmer.

6. When ready to serve, I let it sit a few minutes at room temperature to soften for easier scooping.

Servings And Timing

• Servings: about 4 small servings

• Prep Time: ~5 minutes (not including banana freeze time)

• Freeze Time for bananas: 4–6 hours or overnight

• Additional Freeze Time (optional): 1–3 hours for a firmer texture

• Total Time: ~at least 4–6 hours

Variations

• I sometimes mix in cocoa powder or chocolate chips for a chocolate banana version.

• I swirl in fruit purée (like strawberries or raspberries) for a fruity twist.

• I may add a pinch of salt or cinnamon for extra depth.

• I use cashew butter, sunflower seed butter, or tahini instead of almond or peanut butter.

• For extra creaminess, I add a splash of dairy or non-dairy milk right before blending.

Storage/Reheating

I store leftovers in an airtight container in the freezer for up to a week. To serve, I let it sit at room temperature for 10 to 15 minutes to soften. If it becomes very firm, I stir it vigorously or blend briefly to revive its creamy texture.

FAQs

Why do my bananas need to be frozen?

Freezing the bananas gives the ice cream its thick, creamy texture. Fresh bananas won’t yield the same consistency.

Can I make this without nut butter?

Yes, I can leave out the nut butter. The ice cream will still be tasty, just a bit lighter in flavor and richness.

Will this recipe yield scoopable, firm ice cream?

Yes, if I let it freeze after blending. It may become quite firm, so I soften it slightly before scooping.

Can I change the quantity of bananas?

I can, but bananas are the base. Too few and it won’t be creamy enough; too many may need extra processing or liquid to blend smoothly.

Is this recipe vegan and dairy-free?

Yes — it’s naturally dairy-free and vegan as long as I use plant-based ingredients throughout.

Conclusion

Banana Ice Cream is one of my favorite frozen desserts when I want something quick, healthy, and satisfying. It’s easy to make, endlessly customizable, and creamy enough to rival traditional ice cream. I hope you enjoy it as much as I do!