Banana Ice Cream (5 Recipes) (2024)

Banana ice cream is the easiest homemade ice cream you will ever make. All you need is a food processor or blender and ripe bananas and you’re ready to make plant based, wholesome ice cream!

This is one of my new favorite snacks. It is so incredibly easy to make and so versatile, it’s really fun! And I love that you don’t need an ice cream maker to make this deices dairy-free vegan ice cream.

As long as you have some nice ripe bananas all you have to do is chop them up, put them in the freezer and you have a great base! I want to show you how to make the most basic recipe and give a few ideas on how to build it.

There really are countless recipes you can make with this so I am going to show you a few of my personal favorites.I give exact amounts of ingredients in the recipes below but when I make this for myself I just eyeball and taste and see how much I like of what. It really is hard to mess this recipe up so don’t be afraid to experiment!

How To Make Banana Ice Cream

Place the chopped, frozen banana in a food processor and let sit for about 5 minutes to thaw just a tad. Blend until it is the consistency of soft serve ice cream. Viola, that’s it! Enjoy immediately or place in a container in the freezer to enjoy later.

I personally like to balance my snacks with a good portion of protein/fat/carb so I like to add a little fat and protein to the banana. Here are some ideas on how to do this.

For vanilla, variation add 1/3 teaspoon vanilla extract OR ½ the seeds from a vanilla bean OR 1/8 teaspoon of vanilla bean paste.

Chocolate Nut Butter Protein Ice Cream: Serves 1

What You Need:

• 1 Large ripe frozen banana, chopped
• ½ teaspoon vanilla extract
• 1 tablespoon of your favorite nuts or nut butter
• ½ serving of protein powder of choice
• 1 tablespoon cacao powder (if protein choice is not chocolate)
• Splash of coconut or almond milk
• (optional) 1 tablespoon peanut butter (makes chocolate peanut butter ice cream)

Directions:

Place the chopped, frozen banana with the vanilla in a food processor and let sit for about 5 minutes. Blend until it is the consistency of soft-serve ice cream. Next, if you are using nut butter I would add this with your serving of protein powder and cacao powder. If the consistency is too thick after mixing you can add a splash or two of coconut, almond or your favorite milk alternative to make it the consistency you like. Last, add the nuts ( if not using nut butter) and give a few pulses just to mix in. This will give you a nice “crunch” in your nice cream. Transfer to a serving dish and enjoy or place in the freezer for later.

Strawberry: Serves 1

What You’ll Need:

• 1 ½ Large ripe frozen bananas, chopped
• 1 cup frozen strawberries
• 2tablespoons canned coconut milk (full fat)
• ½ teaspoon vanilla extract
• ½ serving protein powder of choice

Directions:

Place the chopped, frozen banana, frozen strawberries, vanilla and coconut milk in a food processor and let sit for about 5 minutes. Blend until it is the consistency of soft-serve ice cream. Add protein of choice, blend. Transfer to a serving dish and enjoy or place in the freezer for later.

Coffee: Serves 1

What You’ll Need:

• 2 large ripe frozen bananas, chopped
• 2 tablespoons canned coconut milk (full fat)
• 1 teaspoon vanilla
• ½ tablespoons organic decaf instant coffee mixed in 1 tablespoon hot water OR 1 packet of organic decaf coffee mixed in 1 tablespoon hot water.
• 1 tablespoon cacao nibs
• 1-2 Tbls gelatin hydrolysate (optional)

Directions:

Mix the coffee and water in a small bowl and set aside. Place the chopped, frozen bananas, coconut milk, and vanilla in a food processor and let sit for about 5 minutes. Blend until it is the consistency of soft-serve ice cream. While the food processor is still on, slowly add the coffee and finally the cacao nibs. This is one of my favorite options and sometimes I opt not to put the gelatin in it because the coffee flavor in the ice cream is stronger without it. It still tastes wonderful with the gelatin added it’s just not as strong. If you want the added protein, add the gelatin before adding the cacao nibs. You want the cacao nibs to be the very last ingredient added so you have the “crunch” in your ice cream. Enjoy!!

Mint Chocolate Chip: Serves 1

What You’ll Need:

• 1 Large frozen ripe banana, chopped
• 2 tablespoons canned coconut milk (full fat)
• ½ teaspoon vanilla extract
• ½ scoop amazing grass protein powder OR 1-2 tablespoons gelatin hydrolysate with ¼ teaspoon spirulina (the spirulina will give it the green you want with health benefits! Only add it if you are not using the amazing grass protein powder)
• 1/8 teaspoon mint extract
• 1 tablespoon of cacao nibs, dark chocolate chips, or chocolate chips

Directions:

Place the chopped, frozen banana pieces, coconut milk, and vanilla in a food processor and let sit for about 5 minutes. Blend until it is the consistency of soft-serve ice cream. Add protein of choice, spirulina (if using) and mint extract, blend. Add the cacao nibs at the very end and give a few pulses just to mix them in. Transfer to a serving dish and enjoy or place in the freezer for later.

This homemade banana ice cream has a soft serve consistency, but if you prefer a firmer texture ice cream, freeze it for an hour before serving.

If you like these recipes you may also like my raw coconut-banana ice cream and almond butter banana ice cream recipe!

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