Save to Pins I started making this when my blender broke mid-smoothie and I tossed the frozen bananas back in the freezer out of frustration. Hours later, I blended them on a whim and couldn't believe what came out—thick, creamy, sweet, and exactly like ice cream. No sugar, no cream, just fruit that had been hiding this magic the whole time. I've made it at least once a week ever since.
The first time I served this to friends, I didn't tell them what it was. They ate it straight from the blender, arguing over whether it was gelato or soft-serve. When I finally admitted it was just bananas, one of them stared at me like I'd revealed a magic trick. That night, three people went home and froze bananas immediately.
Ingredients
- Ripe bananas: The riper, the better—brown spots mean natural sweetness and a creamier blend. I slice mine thin so they freeze faster and blend easier.
- Plant-based milk (or regular milk): Just a splash to help the blender move. I use oat milk most of the time, but almond and coconut both add subtle flavor.
Instructions
- Slice and freeze:
- Peel your bananas and slice them into coins about a quarter-inch thick. Lay them flat on parchment paper so they don't clump together, then freeze for at least two hours until rock solid.
- Blend until creamy:
- Toss the frozen slices into your blender or food processor with the milk. Blend on high, stopping to scrape down the sides. It'll go from chunky to smooth and thick in about a minute—don't stop too early or it'll stay icy.
- Serve or freeze again:
- Eat it right away as soft-serve, or scoop it into a container and freeze for another hour if you want it firmer. Either way, it's ready when you are.
Save to Pins There's something quietly satisfying about pulling a container of this from the freezer on a random Tuesday night. It's become my answer to late cravings, bad days, and the question of what to do with bananas that are just past their prime. It's simple, but it never gets old.
Flavor Variations
Once you've made the base a few times, you'll start throwing things in without thinking. A spoonful of cocoa powder turns it into chocolate. A handful of frozen strawberries makes it pink and tangy. A drizzle of peanut butter before blending creates swirls that taste like a candy bar. I've added vanilla extract, cinnamon, a pinch of espresso powder, even a handful of spinach (which you can't taste but makes it bright green). The banana flavor is mild enough to take almost anything.
Texture Tips
The texture changes depending on how long you blend and how long you refreeze it. Straight from the blender, it's soft and almost mousse-like. After an hour back in the freezer, it scoops like gelato. If you leave it overnight, it gets firmer and icier, closer to store-bought. I prefer it somewhere in the middle—cold enough to feel like ice cream, soft enough to dig a spoon through without effort.
Storage and Serving
I keep a stash of frozen banana slices in a zip-top bag so I can make this anytime without waiting. If you freeze the finished ice cream, let it sit on the counter for five minutes before scooping or it'll be too hard. It doesn't last long in my house, but it keeps well in the freezer for up to a week before ice crystals start forming.
- Top with granola, chopped nuts, or a drizzle of honey for crunch and contrast.
- Serve it in a chilled bowl to keep it from melting too fast.
- Use a warm ice cream scoop for cleaner, rounder scoops if you've refrozen it.
Save to Pins This recipe taught me that the best desserts don't need long ingredient lists or fancy techniques. Sometimes all you need is good fruit, a freezer, and a blender that works.
Frequently Asked Questions
- → What type of milk can I use?
You can use any plant-based milk such as almond, oat, or coconut, or regular dairy milk based on your preference.
- → Can I add flavors to enhance the taste?
Yes, adding vanilla extract, cinnamon, or frozen berries before blending can add unique flavors without overpowering the natural banana sweetness.
- → How do I achieve a firmer texture?
After blending, freeze the mixture for an additional hour to attain a firmer consistency suitable for scooping.
- → Are overripe bananas better?
Using slightly overripe bananas results in a creamier texture and sweeter flavor, enhancing the overall outcome.
- → What equipment do I need?
A baking sheet, parchment paper, blender or food processor, and a freezer-safe container are essential for preparation and storage.