Banana Ice Cream (Nice Cream!)

Banana ice cream (also called nice cream) will quickly become one of your favorite healthy desserts. There’s only 1 ingredient required and the flavor variations are endless! 

No ice cream maker is required.

If you’ve never experienced the texture of a frozen banana, it’s amazingly ice-cream-like on its own. It’s why chocolate-covered bananas and frozen banana bites are so popular at amusement parks on a hot summer day!

Anytime you have ripe bananas on hand, be sure to freeze them for this easy treat.

Your future self will thank you. 

Ingredients You’ll Need

All you need to make one-ingredient banana ice cream is frozen bananas. To freeze bananas, peel and place them whole in a large airtight container with a lid.

(Don’t freeze bananas with the peel on; it’s hard to remove once frozen!)

Freezing bananas whole means they are easy to measure for smoothie recipes and ice cream later. It’s easy to break them in half or slice them into smaller pieces after they are frozen!

Alternatively, you can slice bananas before freezing them. In this case, you’ll need to line a large baking sheet with parchment paper and spread the slices out in a flat even layer. Place the pan in the freezer for 1 hour, or until the slices feel firm to the touch. 

Then transfer them to an airtight container and store them in the freezer to preserve their flavor. 

How to Make Banana Ice Cream

Make sure you have frozen bananas on hand before getting started. I like to slice them into small pieces, so they will break down faster. 

In the bowl of a food processor fitted with an “S” blade, add the sliced frozen banana, along with any other flavor options you like. (There are several ideas below!)

For a 12-cup food processor, you’ll need to use at least 3 bananas to achieve a creamy texture, but using 4 large bananas is even better.

If you have a mini food processor, you can work with just 1 banana at a time. 

Secure the lid on your food processor and blend until the banana slices break down into a creamy consistency. You may need to stop and scrape down the sides to help them move around the machine evenly, but you shouldn’t need to add extra liquid. 

Just be patient and keep blending.

Once the mixture looks creamy, it’s ready to serve right away for a soft serve texture. Drizzle it with peanut butter or add any other toppings you like.

Or, you can transfer it to a dish to freeze for 2 hours. This will give it a slightly firmer, more scoop-able texture. 

However, the ice cream may become harder to scoop with an icy texture if you leave it to freeze overnight. (Adding an ingredient like peanut butter helps it stay creamy, though!)

If you have any leftover ice cream, pour it into a popsicle mold for a frozen treat later.

Flavor Variations

The classic banana ice cream recipe is relatively mild in flavor, so try one of the following to make it taste even better.

• Peanut Butter. Add 1 tablespoon of creamy peanut butter per frozen banana you use. (This is my favorite flavor!)
• Strawberry. Add 1/2 cup frozen strawberries + 1 teaspoon of maple syrup per frozen banana.
• Chocolate. Add 1 tablespoon unsweetened cacao powder + 1 tablespoon maple syrup per frozen banana. Feel free to add a splash of vanilla extract or almond butter for a creamier chocolate banana ice cream, if you like. 
• Chocolate Peanut Butter. Add 1 tablespoon of peanut butter + 1 tablespoon of cocoa powder + 1 tablespoon of maple syrup per frozen banana.

The combinations are endless, so feel free to add any other ingredients you like.

Looking for more ice cream recipes? Try Chocolate Coconut Milk Ice Cream, Coffee Ice Cream, Mint Avocado Ice Cream, or Pistachio Ice Cream for more ideas. 

If you try this homemade banana ice cream recipe, please leave a comment and star rating below letting me know how you like it.