This banana ice cream recipe turns frozen bananas and a splash of almond milk into creamy, naturally sweet soft-serve in about 5 minutes. No ice cream maker needed, no dairy, and no added sugar.
Homemade banana ice cream is sometimes called “nice cream,” and once you try it, you’ll understand why this has become one of the most popular healthy desserts on the internet.
I’ve been making this for years, and I can tell you that the secret is really in the technique, not the ingredients. Get your bananas frozen solid, use the right equipment, and don’t over-blend. That’s it. The result is something so creamy and satisfying that most people can’t believe it’s just fruit.
Why You’ll Love This Banana Ice Cream
- It’s a true 2-ingredient recipe. Frozen bananas and almond milk. That’s the whole list (unless you want to get creative with toppings).
- No ice cream maker required. A food processor does all the work in about 5 minutes.
- It’s naturally dairy-free, vegan, gluten-free, and has zero added sugar. The sweetness comes entirely from the bananas.
- It’s endlessly customizable. Add peanut butter, cocoa powder, frozen berries, or any of the topping ideas below to make it your own.
- Kids might think it’s real ice cream (wink wink!). It’s a treat you can feel good about serving any night of the week.
Banana Ice Cream Ingredients
- Frozen bananas (ripe, peeled, and sliced before freezing)
- Unsweetened almond milk (or any dairy-free milk you like)
- Optional: vanilla extract
- Optional: toppings of your choice
Two ingredients for the base, and you’re done. It really is that simple.
Banana Ice Cream Ingredient Notes
Frozen Bananas
The ripeness of your bananas matters. Use bananas that are ripe with a few brown spots, as they’ll be sweeter and blend into a creamier texture. Always peel your bananas before you freeze them (trust me, you do not want to try peeling a frozen banana). I slice mine into 1 to 2-inch chunks before freezing because they blend faster and don’t jam up the food processor. Store them in a freezer bag with the air squeezed out. They’ll keep for 3 to 4 months.
If you need a tutorial on freezing bananas, I have a whole post on how to freeze bananas so they’re always ready to go.
Almond Milk
I use unsweetened almond milk because it’s light and doesn’t compete with the banana flavor, but any dairy-free milk works here. Coconut milk will make it richer. Oat milk works well, too. You can even use water in a pinch, though the texture won’t be quite as creamy.
Plan on about 1 tablespoon of milk per banana. Start with less and add more only if you need to. Too much liquid is the fastest way to end up with a smoothie instead of ice cream.
To save on groceries, I buy all of my pantry staples, including almond milk, nuts, and more, on Thrive Market, a high-quality online grocer. Get 40% off your first order at Thrive Market here.
How to Make Banana Ice Cream
The whole process takes about 5 minutes once your bananas are frozen. Here’s how:
- Freeze your bananas ahead of time. Peel ripe bananas, slice them into chunks, and freeze them in a single layer on a baking sheet. Once solid (at least 3 to 4 hours, or overnight), transfer to a freezer bag. This step is the most important, as the bananas must be frozen solid or you’ll end up with baby food.
- Add frozen banana chunks to a food processor. A food processor is the best tool for this because the flat, wide bottom gives the frozen fruit room to break down evenly. A high-speed blender can work, but you’ll need to stop and scrape the sides more often.
- Add almond milk, about 1 tablespoon per banana. Start with less than you think you need. You can always add more, but you can’t take it back.
- Pulse and process until smooth. It will go through stages: first crumbly, then chunky, then suddenly smooth and creamy. This takes about 3 to 5 minutes in a food processor. Scrape down the sides as needed. Don’t walk away and let it run, as the heat from the blade will start to melt it.
- Add vanilla extract (optional) and pulse to combine.
- Serve immediately for soft-serve texture, or freeze for scoopable ice cream. Transfer to a metal loaf pan or airtight container and freeze for 2 to 4 hours. If it freezes completely solid, let it sit at room temperature for 10 to 15 minutes before scooping.
See the full recipe and tips in the printable recipe card below.
Banana Ice Cream Topping Ideas
This is where you can get creative. Choose your own adventure:
- A spoonful of peanut butter or almond butter
- 1 tablespoon of cocoa powder for chocolate banana ice cream
- A handful of frozen berries (blended in for a swirl or on top)
- Dark chocolate chips
- Toasted coconut flakes
- Chopped nuts
- A drizzle of honey or maple syrup
- Chia seeds or hemp seeds
- A pinch of cinnamon for a banana bread vibe
- Cacao nibs for crunch
How to Store Banana Ice Cream
- If you have leftovers, transfer to an airtight container and freeze for up to 3 days.
- It will freeze solid, so let it sit at room temperature for 10 to 15 minutes before scooping. This banana ice cream is best eaten fresh for the creamiest soft-serve texture. After freezing, texture will be slightly icier than fresh, but still good.
- This recipe does not refreeze well a second time after thawing, so make what you’ll eat in one sitting if you prefer the best texture.
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Description
This easy banana ice cream recipe is the healthy frozen treat you didn’t know you needed. Just 2 ingredients, no dairy, no added sugar, and no ice cream maker required. Blend frozen bananas with a little almond milk and you’ll have creamy, naturally sweet nice cream in about 5 minutes.
- Pulse frozen bananas and unsweetened almond milk (or milk of your choice) in a food processor until it’s the consistency of ice cream. A blender can work too, but I find it easier to control the consistency with a food processor if you have one. Do not over blend as the heat from the machine can melt the nice cream.
- You can eat it right away for more of a soft-serve consistency, or put the blended “nice-cream” in a small container (a metal loaf pan works great) and freeze for 2-4 hours for more of an ice cream texture. It will keep in the freezer, covered, for up to 3 days.
- Eat alone or top with your favorite healthy toppings.
Notes
- * Use the equivalent of about 1 banana per serving; it’s important the bananas are frozen or else you’ll just end up with baby food. I like to slice my bananas into 1-2 inch chunks before freezing to help them blend a little better, but you can also freeze them whole (just be sure to always peel them first!)
- Healthy Topping Ideas:
1/2 teaspoon chia seed “sprinkles”
handful of pitted cherries
handful of frozen berries
1 tablespoon dark chocolate chips (at least 70% cocoa)
1 tablespoon peanut butter
1 tablespoon chopped nuts
Banana Ice Cream FAQs
Is banana ice cream actually healthy?
Yes. It’s just frozen fruit and a splash of non-dairy milk, which means no added sugar, no dairy, and no artificial ingredients. One serving has roughly the same calories as a banana (about 100 to 120 calories), depending on how much milk you add. It’s one of the healthiest frozen desserts you can make.
Can I make banana ice cream in a blender?
You can, but a food processor works better. Blenders tend to need more liquid to get things moving, which can turn your ice cream into a smoothie. If a blender is all you have, use a high-speed one, work in small batches, and use the tamper if your blender has one.
Why is my banana ice cream icy instead of creamy?
Two common reasons: your bananas weren’t ripe enough before freezing (ripe bananas with brown spots have more sugar and blend creamier), or you added too much liquid. Start with less milk and add just a tablespoon at a time.
Can I add other fruit to banana ice cream?
Absolutely. Frozen mango, frozen strawberries, and frozen raspberries all work well blended in. If you love the idea of mixing in frozen fruit, you might also like my homemade sorbet recipe, which uses a similar technique with mango and raspberries.
How do I keep banana ice cream from turning brown?
Bananas oxidize quickly once blended, but the freezing helps slow this down. If you’re making it ahead, press a piece of parchment paper directly onto the surface before sealing the container. It won’t affect the taste either way, but the parchment trick keeps it looking fresh.
Can I use regular milk instead of almond milk?
Yes. Regular milk works and the texture will be the same. It just won’t be dairy-free. Use whatever milk you like.
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