Save I started making this when my blender broke mid-smoothie and I tossed the frozen bananas back in the freezer out of laziness. A week later, I blended them on a whim and couldn't believe what came out—actual ice cream, creamy and sweet, no machine involved. My kid thought I was hiding the real ingredients. I wasn't.
I made this for a friend who swore she hated healthy desserts. She ate two bowls standing at the counter, quiet for once, then asked if I was lying about the ingredients. I showed her the empty banana peels. She still didn't believe me until I made her blend the next batch herself.
Ingredients
- Ripe bananas: The riper, the better—brown spots mean natural sugar and deeper flavor, and they blend into silk when frozen.
- Plant-based milk (or regular milk): Just a splash to help the blender catch, not enough to thin it out—oat milk adds richness, almond keeps it light.
Instructions
- Freeze the bananas:
- Peel and slice them thin, then spread on parchment so they don't clump into one frozen rock. Two hours minimum, but overnight is even better.
- Blend until creamy:
- Add the frozen slices and milk to your blender or food processor, then run it until the bananas break down and turn smooth and pale. Scrape the sides halfway through—it goes from crumbly to creamy fast.
- Serve or freeze again:
- Eat it soft right away, or scoop it into a container and freeze another hour for something closer to real ice cream. Either way, it won't last long.
Pin it One summer night I made a batch with a handful of frozen strawberries mixed in and we ate it on the porch while the sun went down. No one said much. We just sat there with our bowls, and it felt like the best dessert I'd ever served, even though it took less than ten minutes and cost almost nothing.
Flavor Ideas That Actually Work
I've tried vanilla extract, cinnamon, cocoa powder, peanut butter, and frozen mango—all of them turned out. Start small with add-ins, taste as you go, and don't overthink it. The banana base is forgiving enough that even my weirdest experiments tasted good.
What to Do When It Gets Too Hard
If you freeze it overnight in a container, it turns into a brick. Let it sit out for ten minutes, then scoop. Or run the container under warm water for a few seconds. I learned this after nearly breaking a spoon trying to dig into a rock-solid pint straight from the freezer.
Little Things That Make It Better
I like to top mine with a sprinkle of granola for crunch, or a few dark chocolate chips if I'm feeling fancy. Sometimes I drizzle a little almond butter over the top. It's simple enough that small additions feel like a big deal.
- Use overripe bananas with lots of spots for maximum sweetness.
- Freeze extra bananas whenever you have them so you can make this anytime.
- Blend in stages if your machine is struggling—pulse first, then smooth it out.
Pin it This is the recipe I make when I want something sweet but don't want to think too hard or feel bad after. It works every time, and that's worth more than fancy.
Frequently Asked Questions
- → What kind of milk works best?
Plant-based options like almond, oat, or coconut milk work great, but regular milk is also suitable for creaminess.
- → Can I add flavors to the base?
Yes, vanilla extract, cinnamon, or frozen berries can be blended in for enhanced taste.
- → How long should bananas be frozen?
Freeze banana slices for at least 2 hours until fully solid before blending for best texture.
- → What texture results from immediate serving?
Serving immediately after blending gives a soft-serve consistency, while extra freezing firms it.
- → Are overripe bananas better for this?
Yes, slightly overripe bananas create a sweeter, creamier outcome.
- → How can I top this frozen treat?
Try chopped nuts, granola, or chocolate chips to add crunch and flavor.