This one ingredient banana ice cream is a simple, refreshing frozen delight which is as easy and natural as it gets. Made with only ripe bananas, it’s smooth, creamy and full of flavor without any added sugar or dairy.
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We’ve probably all had it happen, you buy a huge bunch of bananas which all ripen at the same time. These overripe bananas then become brown inside and too soft to eat and so unfortunately get thrown away. But, instead of letting them go to waste, you can turn them into this delicious, creamy frozen treat.
The best part? You only need one ingredient, the overripe bananas themselves. No ice cream maker is needed as this no-churn banana ice cream comes together quickly using just a blender or food processor.
Banana nice cream
A quick note on what ‘nice cream’ means. Nice cream is a term used for fruit-based, dairy-free, plant-based frozen desserts that are free from preservatives, colorings and added synthetic sweeteners. This banana nice cream recipe fits the description perfectly. It’s a simple and wholesome way to enjoy a refreshing treat, made entirely with natural ingredients, in this case, just bananas.
How to make banana ice cream
This banana ice cream recipe is simple and easy to make with hardly any effort required. It comes together quickly if you don’t count the freezing time. Here are the steps to follow:
- Prepare and freeze the banana: Choose the ripest bananas, peel and cut them in slices of about 1/2 inch thickness. The smaller the slices, the easier it will be to blend later. Line a baking sheet with parchment paper and place the sliced banana on it. Or, just add the banana slices in a freezer proof container. Freeze for minimum 3 hours until they feel firm. They don’t need to be fully frozen, just firm to the touch.
- Blend the bananas: Remove from the freezer and transfer to a food processor. I prefer using a food processor with an “S’ shaped blade as it is easier to ‘churn’ the frozen banana. When using a blender, make sure it’s a high powered blender. If the bananas are very firm, leave them to soften a bit. First pulse a few times to break down the banana slices then blend for a few minutes until you get a smooth and creamy texture.
- Freeze again: You could serve immediately but the banana ice will be quite soft. I recommend transferring the ice cream into a freezer friendly container, cover and freeze until firm.
- Serve: When the ice cream is firmer, it’s more scoopable and nicer to present.
Tips for making the best banana ice cream
- Use ripe bananas: Bananas with a brown or even black peel that are soft are naturally sweeter, so no need to add sugar or any other sweetener.
- Slice the bananas: Slice the bananas before freezing as whole bananas are harder to cut once frozen.
- Don’t use water: To make blending of the frozen bananas easier you may think to add some liquid like water or milk. However, in my experience, when you freeze the mixture again extra water can form ice crystals which makes the texture icier and less creamy.
- Defrost the bananas a bit: A solution for this is to let the bananas defrost a bit before starting to blend. But, don’t let them go too soft as they still need to be somewhat frozen when adding them to the blender which is what makes blending easier and smoother.
- Scrape the sides of the food processor: When blending, pause occasionally to scrape down the sides of the food processor with a spatula. This helps everything blend evenly and avoids overworking the blender motor.
- Work in batches if needed: If you are making a large amount, consider blending in batches. Overloading the food processor, especially with frozen bananas, will make it harder to blend smoothly.
How to serve
You can enjoy it straight from the food processor as a soft treat or freeze it a bit longer for scoopable ice cream.
Top with fresh berries, chopped nuts, a sprinkle of cinnamon or even coconut or almond flakes to make it extra enjoyable.
How to store
This banana ice cream freezes well and can be kept in the freezer in a freezer friendly container for up to 3 months. Make a large batch and store in the freezer so you always have a delicious frozen treat or dessert on hand.
The nice cream will be quite firm when taking it out of the freezer, so leave to thaw on the counter for a few minutes before scooping.
One Ingredient Banana Ice Cream (Nice Cream)
Equipment
Ingredients
- 4 ripe bananas
Instructions
- Peel and slice the bananas into chunks of about ½ inch (1 cm) thickness.
- Place the sliced banana on a parchment lined baking tray or in a freezer proof container and freeze until firm (minimum 3 hours).
- Add the frozen banana slices to a food processor with an 'S' blade but let them first sit for 2 minutes to soften a bit. Then pulse blend until smooth. You might need to scrape down the sides. Keep blending until the texture is soft and smooth. This will take 3-4 minutes.
- Transfer the banana nice cream to freezer proof container and freeze for at least another hour. This will give you a firmer consistency.
Notes
- Bananas: Use the ripest bananas you have which are naturally sweeter.
- Storage: Store a larger batch for up to 3 months in the freezer in a freezer friendly container.
Did you make this recipe? I’d love to hear how it turned out! Leave a comment with rating below and share a picture with the hashtag #thetastychilli and tag me on Instagram, Facebook or Twitter.
