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Banana Ice Cream Recipe

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With just ONE ingredient, you won’t believe how unbelievably sweet and creamy this Banana Ice Cream is. Keep reading for my pro tips on making this deliciously healthy ice cream.

Homemade banana ice cream in a bowl with peanuts and chocolate on a wooden background. Healthy dessert.

Bananas are one of the world’s most eaten and most popular fruits and it isn’t hard to see why. They are incredibly versatile, sweet and delicious, packed with nutrition and portable!

I didn’t realize until a few years back that not only can you use bananas to make bread, muffins, and smoothies, but you can use them to make the easiest ice cream recipe right at home without an ice cream machine!

One Ingredient Banana Ice Cream

Yep, it is really true. There is just one ingredient in this recipe: Bananas!

Because bananas are the only ingredient in this ice cream, you will want to make sure that you choose ripe, yellow bananas. Here is why:

  • Green Bananas: less sweet, firm, high in starch.
  • Yellow Bananas: sweet, soft, higher in sugar.

You can see why it’s important to choose yellow bananas that are more ripe for making ice cream!

Slices of frozen banana in a container on a gray concrete background.

How to Make Banana Ice Cream

  1. Peel bananas and slice into rounds. Lay flat on a parchment lined baking sheet and freeze for 2 hours, or until solid. The longer you can freeze them the better.
  2. Place the frozen banana slices in a food processor. Pulse to begin crumbling the banana pieces. Keep pulsing and scrape the sides down if you need to. Once the banana starts to get smooth and the chunks are disappearing, turn your food processor on and process until you get a magical soft-serve ice cream consistency.
  3. If you are adding mix-ins, put them in down and pulse to mix.
  4. If you want a really soft-serve consistency, you can eat it right away. Otherwise, put it in an airtight container and freeze it until solid for a more traditional ice cream consistency. Enjoy!
Homemade banana ice cream in a glass container with a spoon for ice cream on a wooden background. Healthy dessert.

Pro Tips for Making Banana Ice Cream

  • I have found that a food processor works a lot better than a blender for making banana ice cream. With a food processor, you will get a creamy but not smoothie consistency.
  • The longer you freeze your banana pieces, the more creamy your ice cream will turn out.
  • Banana ice cream freezes, defrosts and refreezes pretty quickly.  If you wait till the ice cream is very frozen, take it out about 15 minutes to soften before scooping into dishes.  If it gets too soft, return it to the freezer. It will freeze again pretty quickly.
  • Air makes ice creamy fluffy. The more you pulse your frozen bananas, the more air you incorporate giving you a more fluffy ice cream.
  • Wait to freeze your bananas until they start to have a little brown on the outside. They will give you a much sweeter and better flavor for your ice cream.
 banana ice cream in a bowl with peanuts and chocolate on a wooden background with sliced bananas in the background

Mix-In Ideas for Banana Ice Cream

  • Scoop of Peanut Butter
  • Chocolate Chips
  • Chopped Nuts
  • Cinnamon
  • Scoop of Nutella
  • Scoop of Caramel
  • Nilla Wafers or Graham Crackers
  • Brownie Chunks
  • Shredded Coconut
One ingredient banana ice cream in a bowl with peanuts and chocolate on a wooden background. Healthy dessert.

More Healthy Ice Cream Recipes

Homemade banana ice cream in a bowl with peanuts and chocolate on a wooden background. Healthy dessert.

Banana Ice Cream Recipe

With just ONE ingredient, you won’t believe how unbelievably sweet and creamy this Banana Ice Cream is. 
3.58 from 14 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Easy Homemade Ice Cream, Sugar-Free Ice Cream
Prep Time: 10 minutes
Cook Time: 0 minutes
Freeze Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 4 servings
Calories: 61kcal

Ingredients

  • 2 large bananas sliced and frozen

Instructions

  • Peel bananas and slice into rounds. Lay flat on a parchment lined baking sheet and freeze for 2 hours, or until solid. The longer you can freeze them the better.
  • Place the frozen banana slices in a food processor. Pulse to begin crumbling the banana pieces. Keep pulsing and scrape the sides down if you need to.
  • Once the banana starts to get smooth and the chunks are disappearing, turn your food processor on and process until you get a magical soft-serve ice cream consistency.
  • Add any mix-ins and pulse to mix.
  • If you want a really soft-serve consistency, you can eat it right away. Otherwise, put it in an airtight container and freeze it until solid for a more traditional ice cream consistency. Enjoy!

Notes

Mix-In Ideas: 
  • Scoop of Peanut Butter
  • Chocolate Chips
  • Chopped Nuts
  • Cinnamon
  • Scoop of Nutella
  • Scoop of Caramel
  • Nilla Wafers or Graham Crackers
  • Brownie Chunks
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Calories: 61kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 243mg | Fiber: 2g | Sugar: 8g | Vitamin A: 44IU | Vitamin C: 6mg | Calcium: 3mg | Iron: 0.2mg

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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24 Comments

We have a vitamix… we haven’t tried bananas… we’ll have to do that today! We’ve done other frozen fruit, tho! We reallllly like peaches with a touch of vanilla 🙂

This sounds perfect and easy and healthy. Thank you for this great idea. I also liked yesterday’s post and the lunch you packed for the kids.

This looks really yummy. By the way, I’ve been using your “ghetto jam” idea on a weekly basis since reading that post. We love it – especially made with blueberries because they’re naturally sweet.

I’m not a banana fan, and my grandson is allergic to them, but I bet this would be great with strawberries instead, don’t you think?

Jill- Thank you so much for writing the book review! It helps me tons… and yes, strawberries would be super delicious!

Yum! We make something similar but add some chunky peanut butter and sometimes a tiny bit of cocoa powder. I love it!

My daughter suddenly doesn’t like bananas so it means more for me and my son!

We make something called “banana swirl” (we learned about it on Daniel Tiger’s Neighborhood) that is so much like ice cream that it blows our minds. We freeze bananas out of their skin in a freezer bag for a few hours and then blend them; that’s it. We don’t add anything and the consistency is so much like ice cream. It’s not successful to make and re-freeze, though. We make exactly how much we want and eat it right then.

I’ve been freezing bananas to eat for years; basically for the rush out of the house with my three kids! If you peel then and wrap in tinfoil it’s easier instead of with the peel on! Just a suggestion! 🙂

Hi there! We know there are many SO beliefs about health and nutrition out there. Here, we focus on simple whole foods in all kinds of combinations. You’re of course free to follow our ideas, or not, as you like.

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