How to make the best delicious and creamy banana ice cream recipe at home for a healthy dessert or snack, with a single ingredient and unlimited flavor options!
One
of the
most frequent requests I receive each month is from readers asking for more banana
ice cream or good cream
recipes. The basic concept is simple: Simply mix peeled and frozen bananas in a food processor or blender until the results resemble a creamy texture of soft ice cream!
Once you have the foundation, you can create an endless variety of custom flavors, including dark chocolate, blueberry, nutella, caramel, coffee, rocky path, or pecan butter.
Try also this almond milk ice cream (without banana)
Homemade ingredients of nice cream
This is a super short list, as bananas are the only ingredient required!
Depending on the strength of your blender, you may want to add a small amount of milk of choice or another liquid, such as pineapple juice, to help with the mixing process. For a nice vegan cream, any plant-based milk is fine to use.
Optional add-ons or coverages are entirely up to you. I’ve included some of my favorite flavor combinations below, but feel free to experiment.
Inspiration is everywhere, from restaurant menus to grocery store displays, and even searching Ben & Jerry’s list of ice cream flavors online.
In other words, don’t be surprised if you ever see a Fudge Core Peanut Butter Soft Banana Ice Cream recipe appear here on this blog.
Want a good cookie dough cream? Add chickpea cookie dough!
Above, watch the
banana ice cream recipe video Banana ice cream flavors
Chocolate and banana ice cream: use 3 bananas. Add 1/4 teaspoon of pure vanilla extract, pinch of salt and 3 tablespoons of cocoa powder.
Mint chocolate chips: Use 2 bananas and a pinch of salt. Add 1/8 teaspoon of pure peppermint extract (or more if desired) and add chocolate chips or cocoa beans after mixing. Optionally, mix a pinch of spirulina or a small handful of spinach for color and an extra boost in nutrients.
Nutella
Nice Cream: Mix a generous spoonful of homemade Nutella or your favorite chocolate and hazelnut cream with bananas.
Peanut butter: Make the original recipe below,
adding 2-3 tablespoons of peanut butter or other nut butter or allergy-friendly alternative before mixing.
Piña Colada: Make the original recipe below, using 1/4 cup of canned coconut milk as the milk of your choice. Mix in 1/2 cup of frozen pineapple. Add the grated coconut if desired.
Cookies’n Cream: Make the original recipe below, adding 2 tablespoons of coconut butter if desired. After mixing, add a crushed Oreo cookie sandwich.
Very Berry: Make the original recipe below, adding 1 cup of frozen berries of choice and 1/8 teaspoon of pure vanilla extract.
Strawberry: Use 2 bananas. Mix in 1/2 cup of frozen strawberries. Add 1/4 teaspoon of pure vanilla extract and optional cinnamon smoothie.
Vanilla: Use 3 bananas and a pinch of salt. Add 1/2 teaspoon of vanilla paste.
Pistachio: Make the original recipe below, adding 2-3 tablespoons of pistachio butter and 1/8 teaspoon of pure vanilla extract. Sprinkle crushed pistachios on top if desired.
Once
the
bananas are ripe (when the peels are at least partially browned), peel them and cut them into pieces. Freeze in a ziploc bag or container.
You can do this step days, weeks, or even months in advance so there’s no need to wait when you’re ready to make banana ice cream.
To make the cream enjoyable, start by throwing the frozen pieces of about three bananas into a food processor or blender. There’s no need to be exact with measurement, and feel free to double or triple the recipe for a larger portion or to feed a family.
If you use a regular blender instead of a high-speed one like a Vitamix, or if your frozen bananas are rock hard, add a few tablespoons of milk of your choice or another liquid.
Blend until the mixture resembles a thick, smooth smooth texture.
Transfer to a bowl and enjoy immediately, or spread the soft banana in a bowl and freeze for thirty minutes or so for a firmer ice cream texture.
I will usually eat the banana ice cream in a bowl, straight from the blender, because this option does not involve waiting. If you want the firmer texture, I recommend taking it out with a scoop of ice cream after cooling, for an authentic presentation.
Try topping it with homemade coconut whipped cream!
Recipe tips and tricks
While banana ice cream is a wonderful and refreshing healthy snack on its own, adding a little fat to the blender, such as peanut butter, almond butter, or coconut milk, can even make it start to taste pretty similar to real ice cream!
Be sure to let the bananas ripen before peeling and freezing. If they are green or completely yellow without brown spots when you buy them, it means that the fruit is not yet ripe and will taste more earthy than sweet.
Let the bananas sit on the counter until the peels at least begin to turn brown. I like to wait until they are almost completely brown, because brown bananas develop a rich caramelized flavor. Ripe bananas are a great natural sweetener option that can be used in many recipes instead of added sugar.
This mild banana cream is even healthy enough to eat for breakfast, with no heavy cream or added sugars. The recipe can be fat-free, dairy-free, egg-free, vegan, raw, paleo and gluten-free.
Readers also love this chia pudding recipe
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