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If you’re already familiar with banana ice cream, you shouldn’t be surprised by how creamy and ice-cream-like bananas become when frozen. That’s why I love making this banana ice cream in the Ninja Creami! It has no added sugar or dairy, yet it tastes incredibly decadent.
And I say this as a person who doesn’t love banana-flavored desserts.
You won’t need frozen bananas to get started. This one starts with fresh bananas, so I like to call it “reverse banana ice cream.” You’ll blend the bananas first, then freeze them. It does require 24 hours of patience to let this freeze (which I found frustrating at first), but once it’s in your freezer, you’ll be just 5 minutes away from healthy ice cream any time you’re in the mood.
Plus, this healthy ice cream packs 6 grams of protein and 4 grams of fiber into each serving. I still can’t believe how delicious it tastes, since it’s 100% fruit-sweetened.
Banana Ice Cream Ingredients
- Ripe Bananas. This recipe requires 3 ripe bananas, with lots of spots on their skin for the sweetest flavor. I recommend starting with large bananas, so you’ll get at least 3 servings of ice cream from this mixture. (I’ve been careful to keep this batch under the max-fill line in the Creami pint.)
- Peanut Butter. This is key to creating a creamy, rich texture and hiding some of the banana flavor. Don’t leave this out! You can use a different nut or seed butter if you like, but peanut butter tastes really good here. (I use the all-natural kind that you have to stir when you first open it for maximum flavor.)
- Milk of Choice. We prefer dairy-free ice cream at home, so I usually use unsweetened soy milk to make this. But regular cow’s milk or another non-dairy milk will work, too.
- Vanilla Extract. This is added for a little flavor boost, but it’s okay if you don’t have it.
How to Make Banana Ice Cream in the Ninja Creami
Step 1:
Add 3 ripe bananas, 3 tablespoons of peanut butter, 1/2 cup of milk, and 1/2 teaspoon of vanilla extract to a blender. Secure the lid and blend until smooth. There should be no visible chunks of banana. (Alternatively, you could use an immersion blender and blend this directly in the pint container.)
Pour the mixture into a Ninja Creami pint container. The amount should not go past the max fill line. Secure the lid and place the container in the freezer for at least 24 hours.
Step 2:
Once the mixture has been frozen solid, you can use it with your Ninja Creami Ice Cream Maker.
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Remove the lid from the pint container and place it in the outer bowl of the Ninja Creami. Secure the lid with the mixing blade attached, then click the container into the machine.
Since this ice cream is primarily made from fruit, use the Sorbet setting for the first blend. (Update: I’ve also used the “Ice Cream” button with this, and I can’t tell a difference. So use whichever button you prefer.)
Note: This banana ice cream will look crumbly and chalky after the first cycle in the Ninja Creami. Don’t stop there! It will need at least one re-spin.
Step 3:
This banana ice cream will not be ready to serve after the first cycle in the Ninja Creami. Secure the lid and run a re-spin cycle once or twice. After one re-spin, check on the consistency of the ice cream. It should be creamy and scoopable.
If it’s not, run another re-spin cycle. I almost always have to run TWO re-spin cycles to get a creamy consistency. When the ice cream has a hole through the center (see the photo on the right above), that’s a good sign.
As soon as the ice cream reaches a texture you love, it’s ready to serve. It has a mild banana flavor and ultra-creamy texture. Top with a homemade magic shell for a decadent treat!
Note: If you want to add mix-ins, such as chopped walnuts or other nuts, chocolate chips, or fresh fruit, add them before the second re-spin cycle.
Ninja Creami Banana Ice Cream (No Added Sugar)
Ingredients
- 3 ripe bananas
- 3 tablespoons peanut butter
- ½ cup milk of choice
- ½ teaspoon vanilla extract
Instructions
- Remove the peel from the bananas and add them to a high-speed blender, along with the peanut butter, milk, and vanilla extract. Secure the lid and blend until very smooth; there should be no visible chunks.
- Pour the blended mixture into a Ninja Creami pint container. The mixture should not go higher than the "max fill" line. Secure the lid and place the pint container on a flat shelf in your freezer. Let it freeze for 24 hours or more.
- Once the mixture is frozen solid, you can spin it in your Ninja Creami whenever you're ready. (You can freeze this for at least 1 month, so feel free to prep it as early as you'd like to.)
- Remove the lid from the pint container and place it into the outer container with the handle. Click the lid, with the blender blade attached, into place. Then secure the outer bowl in the Ninja Creami machine. (You should hear a click when it is correctly placed.) Press the Sorbet button to start the first cycle.
- When the cycle is complete, the banana ice cream most likely won't look creamy yet. Secure it back into the machine and run a re-spin cycle. This should make it much creamier! (You'll know it's good when there's a hole in the center of the ice cream.) If it's still not as creamy as you'd like, you can run a re-spin cycle a second time.
- Serve this creamy banana ice cream right away with any toppings you love. Turn it into a sundae with homemade magic shell and crunchy peanuts on top.
Notes
Nutrition
More Recipes To Try
- Ninja Creami Mango Sorbet
- Chocolate Coconut Milk Ice Cream
- Cottage Cheese Ice Cream (that tastes like cheesecake)
- Mint Chip Avocado Ice Cream
If you try this Ninja Creami Banana Ice Cream recipe, please leave a comment and star rating below, letting me know how you like it.
I have been looking for a great creami recipe and this turned out amazing. Thank you! Will be on repeat in my freezer.
I’m a fan of yours and ice cream but don’t have an ice cream maker. In your coffee ice cream recipe you explain how to make it in a blender. It would be wonderful if you could mention that in your other ice cream recipes! Thank you for all you do.
Hi Susan! For this one, I actually have a similar recipe that starts with frozen bananas and a food processor. You can find that one here: https://detoxinista.com/peanut-butter-banana-ice-cream-dairy-free-vegan/
I was wondering if you could share how you clean your ninja creamy machine, the blender piece that comes down? I often winder if it comes down doesnt it go back up with bacteria?
Hi Michelle! In the Ninja Creami lid there is a button you press and the blending piece pops right out. So I remove that and clean the blade and the hole in the lid each time, then let them air dry on a towel overnight. I think they were smart with designing it that way!
So creamy, simple and delicious! This was the first recipe I made once I got a Nina Creamy swirl and works perfectly. Thank you for sharing this recipe, family loves it!