Banana Ice Cream

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Updated on 01/14/23
Banana Ice Cream

The Spruce / Kristina Vanni 

Prep: 5 mins
Cook: 1 mins
Total: 6 mins
Serving: 1 serving
Nutrition Facts (per serving)
210 Calories
1g Fat
54g Carbs
3g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 210
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 54g 20%
Dietary Fiber 6g 22%
Total Sugars 29g
Protein 3g
Vitamin C 21mg 103%
Calcium 12mg 1%
Iron 1mg 3%
Potassium 845mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The reason frozen bananas can be transformed into ice cream like in this recipe is because of the high pectin content and a small amount of fat found in the fruit. This allows for a frozen banana to create a rich, creamy ice cream texture rather than becoming flaky or icy like other frozen fruit. 

The result is a treat that's vegan, gluten free, non-dairy, and with no-added-sugar. Plus, there is no special equipment needed. You sure can't beat that!

Ingredients

Steps to Make It

  1. Gather the ingredients. (In this case, just one ingredient!)

    Banana Ice Cream ingredients
    The Spruce / Kristina Vanni 

  2. Peel and slice the bananas and place them in an airtight freezer-safe container. Freeze until solid, at least overnight.

    Peel and slice the bananas
    The Spruce / Kristina Vanni 

  3. Place the frozen bananas in the base of a food processor fitted with the S-shaped blade.

    Place the frozen bananas in the base of a food processor
    The Spruce / Kristina Vanni 

  4. Pulse the bananas. At first, the banana pieces will just start to break up. After a few more pulses, they will start looking crumbly. (You can scrape down the sides of the food processor along the way as necessary.) Right when you think there is no way this technique will work, pulse a few more times and suddenly the bananas will have transformed into the consistency of a beautiful soft serve ice cream. At this point, scoop the banana ice cream from the food processor and serve immediately.

    Pulse the bananas
    The Spruce / Kristina Vanni 

  5. Try some of the variations below and have fun experimenting with your favorite flavors and mix-ins to create your own unique and delicious versions of this easy treat.

    Banana Ice Cream Recipe
    The Spruce / Kristina Vanni 

  6. Serve and enjoy immediately.

Tip

  • As bananas ripen, an enzyme called amylase breaks down the starch in the fruit transforming them into sugars, making the bananas sweet. Another enzyme called pectinase breaks down the cell walls in the fruit to make it soft. Therefore, when making banana ice cream, riper bananas will result in a sweeter frozen treat.
  • You can keep a container of frozen bananas in your freezer to use for making banana ice cream anytime a craving hits.
Banana Ice Cream - recipe variations
The Spruce / Kristina Vanni 

Recipe Variations

Now it's time to get creative. This one ingredient recipe can be jazzed up into a wide array of flavor variations.

  • Try making Tropical Banana Ice Cream by adding frozen mango into the food processor. Pulse in the same manner until the desired consistency is achieved. To serve, top with toasted coconut for texture and tropical flair.
  • You can also make Chocolate Banana Ice Cream. Simply add a spoonful of cocoa powder into the base of the food processor along with the bananas. To serve, top with mini chocolate chips.
  • Powdered peanut butter can be added to the food processor to create Peanut Butter Banana Ice Cream. Serve with a sprinkling of chopped nuts on top.