Banana Ice Cream Recipe
With just ONE ingredient, you won’t believe how unbelievably sweet and creamy this Banana Ice Cream is.
Servings 4 servings
- 2 large bananas sliced and frozen
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!
- Scoop of Peanut Butter
- Chocolate Chips
- Chopped Nuts
- Scoop of Nutella
- Scoop of Caramel
- Nilla Wafers or Graham Crackers
- Brownie Chunks
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