You may have made banana ice cream before, but it’s my first time. This ice cream recipe is unique for two reasons: it has one ingredient, and it is made with a blender or a food processor. That’s it. Oh, and it’s creamy, naturally sweet, and diary-free, egg-free, sugar-free, sweetener-free, grain-free and gluten-free. It’s very free!
I’m waiting for my refurbished Vita-Mix to arrive, so I used my food processor. You will want some kind of food processor or blender to make this ice cream. And most importantly, you’ll need to freeze the bananas for at least a few hours before whipping up this ice cream, which is a good reason to keep frozen bananas in your freezer at all times!
Banana Ice Cream {no churn}
In general, the riper the bananas, the sweeter the ice cream. Also, if you're using a high speed blender, use the low to medium blend speed to prevent the ice cream from turning to liquid. I use a food processor and it takes just a minute or so to turn it to ice cream.You can add anything you want to the bananas once they are creamy. Almond butter, peanut butter, and syrups might be nice. Optionally, mix in (by hand) some nuts, or chocolate shavings.After you freeze it, you can re-create that creamy, light taste by defrosting it a bit and putting it back in the processor for a quick whirl.
Servings: 4 servings or 2 cups
Calories: 105kcal
Equipment
- Food processor or high speed blender
Ingredients
- 4 ripe bananas
Instructions
- Peel and slice the bananas into coins or large chunks.
- Freeze the banana pieces for a few hours (at least 2 hours)
- Place the frozen banana pieces in a blender or food processor.
- Blend on high until creamy.
- Eat! Store leftovers in a sealed container in the freezer, or add to popsicle molds. After you freeze it, you can re-create that creamy, light taste by defrosting it a bit and putting it back in the processor for a quick whirl.
Nutrition
Calories: 105kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 422mg | Fiber: 3g | Sugar: 14g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 6mg | Iron: 1mg
Hello Erica,
I’ve just discovered your site and I just love the look of your recipes. I’ll be trying them soon. I also look at alternatives for a healthier way of eating as I’ve some allergies and don’t tolerate grains at all well. In addition to my other hobbies, I enjoy cooking and often tweak recipes to suite my needs – yours seen to need very little or no tweaking at all – Great! I’ll be visiting your site quite regularly. Keep up the fantastic “work”.
Kathleen
This is an amazing treat. I’ve told countless people about this–and last time I sprinkled some cinnamon and toasted almonds on top and it was even more fantastic.
Sarah – I agree – it it definitely a great base for ice cream.
When I make this recipe, I add a can of coconut milk and a little bit of agave (can’t stand the taste of letting my bananas get that ripe before I freeze them). It makes it a little creamier and is delicious! 🙂
I’ve made this a number of times over the last couple months and posted it on my blog. So good! Love all the possibilities. Our last one that I posted was frozen raspberries with banana added for creaminess.
Hi Ellen. The frozen ice cream didn’t really turn brown (more like beige), but the consistency changes once you freeze it. It was a big hit in the pop molds, so I’d say it’s best right after it’s made and then it’s best as a pop. It could also be used as a base for other ice creams.
We love that recipe, except I find that it really doesn’t freeze well at all-turns brown and no longer tastes creamy (I add a small amount of water, so yours may still taste creamy b/c you don’t). How did freezing yours come out?