Frozen banana ice cream is like magic – you process the fruit slices in your food processor and, two minutes later, it turns into a creamy, delicious treat!
I love this recipe. It’s amazing to me, how easy and simple it is. All you need is ripe bananas and a food processor. Nothing else! And the result is superb. So creamy and delicious.
The ingredients you’ll need
Ripe bananas! That’s it! You can add cocoa powder if you wish for a chocolate flavor. But the basic recipe is a 1-ingredient recipe. How cool is that!
Should I add a sweetener to frozen banana ice cream?
There’s no need to add anything else to this recipe, and certainly no sweeteners. If you use ripe bananas, the result will be very sweet.
I know that there are recipes out there that tell you to add a sweetener. But I implore you to give it a try with just ripe bananas and no added sugars. I’m pretty sure you’ll agree that this ice cream is perfect with just one ingredient.
An optional addition: cocoa powder
Sometimes I like to add unsweetened cocoa when blending this ice cream, to make chocolate banana ice cream.
And even with the addition of unsweetened cocoa powder, if the bananas are truly ripe, they are sweet enough and you don’t need any added sweeteners.
How to make banana ice cream
This is probably one of my easiest recipes. I provide a bit more details in the recipe card below, but here are the basic steps:
- Slice the bananas, place the slices on a plate lined with wax paper, and freeze for three hours.
- Process the frozen banana slices until smooth. The mixture will be grainy at first, but keep going, scraping the sides occasionally, until it turns into smooth ice cream.
Does it taste like a banana?
Yes and no. It’s interesting that this is basically like eating a banana, yet the experience is so different. One of my kids can’t stand bananas. But she happily eats this dessert.
It’s probably the combination of it looking like ice cream, and the different texture. And also the fact that when frozen, ripe bananas taste milder than when at room temperature.
Does frozen banana ice cream taste like the real thing?
No. This is a nondairy ice cream that contains no heavy cream, and definitely no stabilizers and emulsifiers. So it’s different than commercial ice cream in terms of flavor and texture.
BUT it is a very good, just-sweet-enough frozen dessert, and a great way to use too-ripe bananas (this paleo banana bread is another good one).
Is it healthy?
It’s not low in carbs. But if you don’t need to be on a low-carb diet, then I do believe this is a healthy recipe. You’re basically eating a banana, and bananas have several health benefits.
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Frozen Banana Ice Cream
- 2 medium very ripe bananas (4 oz each, peeled)
- 1 tablespoon unsweetened cocoa powder, optional
- Peel and slice the bananas. Place the slices on a wax-paper-lined platter and freeze for 3 hours.
- Transfer the frozen banana slices to your food processor. Process until smooth, stopping once or twice to scrape the sides of the bowl with a spatula. They’ll be grainy at first, then magically transform into ice cream.
- If you wish, add cocoa and process to combine.
- Serve immediately as soft-serve ice cream, or freeze for 1-2 hours for a firmer texture. Remove the frozen banana ice cream from the freezer 10 minutes before serving.