Banana Ice Cream
Banana Ice Cream
Homemade banana ice cream is an easy, healthy recipe that requires no sugar, no dairy, and no machine! All you need are some frozen bananas to create this cold, thick, and creamy ice cream that you and your family will love!


  • 2 frozen bananas, cut into thirds
  • 1-2 tablespoons unsweetened almond milk (or any milk you prefer) *optional
  • 1-2 teaspoons maple syrup, honey, or monk fruit *optional


  1. Break up and freeze the bananas for 4-6 hours.  Until frozen.
  2. Pop bananas into a blender or food processor and blend until the bananas have a smooth and creamy consistency (just like ice cream).


  • Depending on how powerful your blender or processor is, your bananas may clunk around a bit at the beginning BUT just give them a minute. Once they start to break down, they turn into this lovely, creamy treat.
  • If you want, you can skip the milk addition altogether, but I like to add a little in. I usually use just a tablespoon or two along with the maple syrup. Blend until thick and creamy. Enjoy!


Storage recommendation: If you happen to have any banana ice cream left over, simply store it in an airtight container in the freezer. It will keep in the freezer for up to 3 months. Before enjoying, thaw at room temperature until slightly softened.


Serving: 0.5recipe | Calories: 116kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 430mg | Fiber: 3g | Sugar: 17g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 1mg

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