There’s just something magical about Banana Ice Cream—the kind that lets you turn a handful of frozen bananas into pure, creamy bliss with just a blender and a few of your favorite pantry staples. This recipe is all about transforming everyday ingredients into an irresistible frozen treat, the sort you crave on a sunny afternoon or as an impromptu dessert after dinner. The best part? You can whip it up in minutes, customize it endlessly, and savor something genuinely wholesome, all while satisfying that craving for something cold, sweet, and totally comforting.

Ingredients You’ll Need

The beauty of Banana Ice Cream is that it keeps things simple—every ingredient plays a crucial role in creating texture, flavor, and that luscious, scoopable finish. Whether you stick with the classic or experiment with your favorites, these basics are what truly make this dish shine.

Ripe Bananas (4, sliced and frozen): The backbone of the recipe, ripe bananas create an ultra-creamy base and natural sweetness.
Whole Milk or Coconut Milk (1/2 cup): Adds silkiness and helps your ice cream blend up even smoother. For a touch of tropical flair or a dairy-free option, coconut milk is superb!
Heavy Cream or Coconut Cream (1/4 cup): This is the key to that rich, luscious texture. Using coconut cream also lends a subtle coconut flavor and keeps it vegan if you like.
Honey or Maple Syrup (2 tablespoons): A little drizzle rounds out the sweetness, and maple syrup brings a lovely depth, especially if you want a plant-based option.
Pure Vanilla Extract (1 teaspoon): Elevates the banana flavor and adds a warm, cozy aroma to every bite.
Pinch of Salt: Don’t skip this! It balances the flavors and makes each spoonful pop.

How to Make Banana Ice Cream

Step 1: Prep Your Bananas

Start by peeling and slicing four ripe bananas, then pop them in a single layer on a baking sheet or plate. Freeze until solid. This makes sure each bite of Banana Ice Cream is silky-smooth and not watery or icy.

Step 2: Blend the Bananas

Add those frozen banana slices right into your food processor or high-speed blender. Pulse and blend until the bananas break down to a crumbly, thick mixture—don’t worry, it’ll get creamy soon!

Step 3: Add the Good Stuff

Pour in your milk and cream of choice, followed by honey or maple syrup, vanilla extract, and that essential pinch of salt. Blend again, stopping to scrape the sides as needed, until everything swirls into a dreamy, soft and creamy Banana Ice Cream base.

Step 4: Choose Your Texture

If you love soft-serve style, you’re already good to go—just scoop straight from the blender! For classic, scoopable firmness, transfer your mixture to a freezer-safe container, smooth out the top, and freeze for 2 to 3 hours. Then, enjoy your Banana Ice Cream with perfect, tidy scoops.

Step 5: Add Extras (Optional)

This is where things get fun—fold in a handful of dark chocolate chips, nuts, or swirl through some peanut butter just before freezing. Every bite gets its own delightful surprise with these easy mix-ins!

How to Serve Banana Ice Cream

Garnishes

Let your creativity (and sweet tooth!) run wild here. A sprinkle of toasted coconut, a few slices of caramelized bananas, or a handful of mini chocolate chips on top can turn a single scoop into an absolute showstopper. Even a light dusting of cinnamon or a drizzle of homemade chocolate sauce adds an extra pop of flavor and flair to your Banana Ice Cream.

Side Dishes

This frozen treat pairs beautifully with simple, crunchy accompaniments—think crisp cookies, buttery shortbread, or even homemade granola. For a little brunch decadence, serve it alongside warm banana bread or stack it on waffles as a cool, creamy topping.

Creative Ways to Present

Banana Ice Cream is as fun as you make it! Layer scoops into parfait glasses with berries and nuts, sandwich them between thin oatmeal cookies, or serve tiny portions in espresso cups for a whimsical dessert flight. For summertime parties, fill mini tart shells and top with whipped cream and a cherry for a retro look!

Make Ahead and Storage

Storing Leftovers

Pack any extras into a tightly sealed, freezer-safe container. Press a sheet of parchment directly onto the surface to help prevent ice crystals, then pop the lid on. Banana Ice Cream will keep beautifully for up to a week—just let it sit at room temperature for a few minutes before scooping if it’s too firm.

Freezing

For the best texture, freeze your Banana Ice Cream right after blending, especially if you want those neat scoops. Remember to freeze in a shallow layer for faster, even firming. Got a bigger batch? Divide it into smaller containers for quicker thawing and easier serving later on.

Reheating

Ice cream and reheating don’t normally mix, but you can gently soften your Banana Ice Cream by moving it from the freezer to the fridge about 20 minutes before serving. If you’re in a rush, a few seconds in the microwave (on the defrost setting) will loosen it up just enough to scoop.

FAQs

Can I make Banana Ice Cream without a food processor?

Yes, you can use a high-powered blender instead. Just let the bananas soften slightly out of the freezer so your blender doesn’t have to work too hard. Blend in short bursts, scraping down the sides as needed until you get a creamy texture.

What’s the best way to get super-smooth ice cream?

Be patient with the blending and scrape the bowl frequently. Starting with fully frozen banana slices is also key to avoiding any grainy texture. For an ultra-luxurious mouthfeel, don’t forget the cream!

Is Banana Ice Cream suitable for vegans?

Absolutely! Just choose coconut milk and coconut cream, and use maple syrup in place of honey. The result is every bit as rich and delicious, with a lovely coconut accent.

Can I add flavors to the base recipe?

Definitely! A spoonful of cocoa powder, a swirl of peanut butter, or even a handful of frozen berries can all be blended right in for new twists. Try a few drops of almond extract or a sprinkle of instant coffee for grown-up versions.

How can I make Banana Ice Cream lower in sugar?

If your bananas are super ripe, you might not need any extra sweetener at all! Taste the blend before adding honey or maple syrup, and don’t hesitate to skip or reduce it if you like things less sweet.

Final Thoughts

If you’re looking for a homemade dessert that checks every box—quick, healthy-ish, wildly tasty, and so much fun—you absolutely have to try Banana Ice Cream. It’s one of those recipes you’ll make your own in no time, customizing and enjoying again and again. Go ahead, grab those bananas and get blending; you’re in for a treat!

Banana Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 12 reviews

Author: Emma
Total Time: 10 minutes (plus 2-3 hours optional freezing time)
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

Print Recipe

Description

Indulge in the creamy goodness of homemade Banana Ice Cream. This recipe is simple, satisfying, and perfect for a sweet treat that’s both refreshing and guilt-free.

Ingredients

Scale

Frozen Bananas:

4 ripe bananas sliced and frozen

Dairy Base:

1/2 cup whole milk or coconut milk
1/4 cup heavy cream or coconut cream

Sweeteners and Flavorings:

2 tablespoons honey or maple syrup
1 teaspoon pure vanilla extract
pinch of salt

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Instructions

Blend Frozen Bananas: Place frozen banana slices in a food processor and blend until crumbly.
Add Ingredients: Add milk, cream, honey, vanilla extract, and salt. Blend until smooth, scraping down sides as needed.
Serve or Freeze: For soft-serve, serve immediately. For firmer ice cream, freeze the mixture for 2-3 hours before scooping.