Banana ice cream made with one simple ingredient – frozen bananas! No ice cream maker needed. Just blend until creamy and serve. And if you’re feeling fancy you can top it with homemade magic shell!
Prepare to be hooked on the easiest recipe ever… banana ice cream. It’s made with just one ingredient and doesn’t require an ice cream maker! I love keeping frozen bananas in my freezer so I can whip up this treat whenever my sweet tooth kicks in.
There are so many variations of banana ice cream (and I have a few posted here on EBF already) but I wanted to share the easy, basic recipe with you!
Is Banana Ice Cream Healthy?
First thing first, let’s address the elephant in the room… is banana ice cream healthy? YES! Banana ice cream is a great alternative to traditional cow’s milk ice cream or any store-bought variety. It’s made with literally one ingredient! It has more fiber and less sugar than traditional ice cream, but is still absolutely delicious. It legit tastes like soft-serve.
Here’s What You Need
For the ice cream you only need two simple ingredients:
frozen banana – the star of the show! I like to peel and chop the banana before freezing which makes for easier blending.
almond milk – optional but you can add unsweetened almond milk to help the mixture come together.
If you want to make the chocolate magic shell you’ll also need:
Two Ways to Serve it Up
For soft serve consistency, you can spoon the mixture into one or two bowls and serve immediately after processing. For a scoop-able ice cream, transfer the ice cream to a freezer-safe dish and freeze for 2 hours, then bring it out and scoop.
Flavor Variation Ideas
Oh my goodness, there are sooo many ways to get creative with banana ice cream and create different flavors. Here are some ideas to get you started.
Chocolate – add in 1/2-1 Tablespoon cacao powder or cocoa powder plus chocolate chips or cacao nibs for a chocolate-y treat! Or just try my chocolate banana ice cream recipe.
Peanut Butter – add in 1 Tablespoon of peanut butter during blending and drizzle extra peanut butter on top. I make this one all the time and it’s amazing.
Want to take your banana ice cream to the next level? Top it with a delicious, homemade chocolate magic shell!
Melt dark chocolate chips and coconut oil in the microwave until melted. The coconut oil helps harden the chocolate when it gets cold and makes the chocolate a little thicker. Drizzle the magic shell on top of the ice cream and sprinkle flake sea salt on top for salty-sweet perfection.
How to Store Leftovers
I personally like to enjoy banana ice cream right away (it tastes like soft serve), but leftovers store really well! I find that when I freeze this for longer than a couple hours, it gets a bit hard so you’ll need to set it on the counter to thaw 5-10 minutes before diving in!
Pulse/process until smooth and creamy, usually takes 4-5 minutes in the processor or 2-3 in a high powered blender. You may need to turn off the motor and stir the mixture a couple times while processing. If at any point the mixture isn’t coming together, add a little almond milk, 1 Tablespoon at a time. I usually don't need to do this!
For soft serve consistency, you can spoon the mixture into one or two bowls and serve immediately. For a scoop-able ice cream, transfer the ice cream to a freezer-safe dish and freeze for 2 hours.
If using magic shell, melt your chocolate chips and coconut oil in the microwave. Start with 30 seconds, stir and heat in 15 second intervals until melted. It shouldn’t take more than 1 minute or so.
Drizzle the magic shell on top of the banana ice cream. It will harden quickly, but if you’re fast you can get a sprinkle of flaked sea salt to stick on top. The salt adds a nice sweet and salty flavor!
Serving: 1/2 of recipe with magic shellCalories: 209kcalCarbohydrates: 45gProtein: 2gFat: 5gSaturated Fat: 4gCholesterol: 3mgSodium: 128mgPotassium: 692mgFiber: 7gSugar: 22g