Banana Ice Cream Recipe | No Churn Ice Cream With Bananas
If you’re craving a cold, creamy treat that’s naturally sweet and shockingly simple, you’re going to fall in love with Banana Ice Cream!
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Servings: 6 servings
Calories: 155kcal
Ingredients
- 4 Bananas very ripe
- 1 tsp Vanilla Extract
- 2 tbsp Peanut Butter
- 2 tbsp Unsweetened Almond Milk
- 1/4 tsp Ground Cinnamon
- 1/3 cup Chocolate Chips optional
Instructions
- Slice and Freeze the Bananas. Start with 3–4 ripe bananas. Peel them, slice into ½-inch rounds, and place in a single layer on a parchment-lined baking sheet. Freeze for at least 2 hours, or preferably overnight, until solid.
- Blend Until Creamy. Place the frozen banana slices into a high-speed blender or food processor. Pulse a few times to break them up, then blend until smooth and creamy. Scrape down the sides as needed. It will look crumbly at first, then suddenly turn into soft-serve ice cream. If your blender struggles, add a splash of plant-based milk to help the blades turn.
- Add Mix-Ins (Optional). Once smooth, stir in any add-ins like chocolate chips, peanut butter, or cinnamon.
- Serve Immediately or Freeze. Serve the banana ice cream right away for soft-serve consistency, or transfer to a freezer-safe container and freeze for 1–2 hours to scoop like traditional ice cream.
Nutrition
Calories: 155kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Fiber: 2g | Sugar: 16g