Banana Ice Cream
This banana ice cream is made with just 1 ingredient – frozen bananas. It’s a guilt-free and a healthy treat to enjoy. Plus, it’s super easy to make and so creamy and satisfying.
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 4 1x
Ingredients
Scale
- 4–6 bananas, sliced and frozen
Instructions
- Slice bananas into pieces. Place on a rimmed baking sheet lined with parchment paper and freeze in one layer until solid. (If not making ice cream right away, transfer the frozen banana slices into an airtight container in the freezer, otherwise the bananas will dry out.)
- Place the frozen banana slices into a food processor. Pulse for about a minute to break up the banana slices, then keep it turned on until you get a creamy ice cream consistency.
- If the food processor starts to stall, turn it off, mix it up and pulse it again. You can also add a few spoonfuls of liquid, such as orange juice, coconut milk, almond milk or regular milk or cream. (My favorite is coconut milk.) Don’t add too much liquid or it will turn into a smoothie.
- It is best served immediately, or return to the freezer for a short amount of time, just to harden just a little bit. Since there is no sugar or cream, it will become as hard as a rock if you freeze it completely.
- Different flavor variation ideas: chocolate: cocoa powder, nutella, peanut butter. You can also add other frozen fruit – mangos, pineapple, strawberries. For best results, make sure that at least 1/2 of the ingredients are still bananas – they are what creates the creamy texture in this “ice cream”.