Banana ice cream, also called nice cream, is my favorite healthy ice cream because it’s quick and easy to prepare, with only 1 main ingredient required. Today I’m going to show you how to make it, without an ice cream maker!
When you freeze a banana, it becomes unbelievably creamy, which is why it makes recipes like my Peanut Butter Banana Smoothie and Strawberry Banana Smoothie so milkshake-like.
How to Freeze Bananas
Before you freeze bananas for ice cream, it’s important that you peel them first (or the peel could be stuck forever), and then slice them into coins. I cut each banana slice about 1/2-inch thick, but it’s not important to be precise.
Cutting the banana into small pieces helps it break down faster when you blend it, giving you a thick & creamy ice cream, without making your food processor work too hard.
Once the bananas are sliced, arrange them in a single layer on a large baking sheet covered with parchment paper. You don’t want them to freeze stuck to the pan, so it’s important that there is a barrier like parchment paper or a silicone mat. I can usually fit about 4 to 5 large bananas onto a single pan.
Freeze the bananas overnight, then transfer them to an airtight container to store for longer. (This way they won’t pick up the tastes or smells from your freezer.) Freezing the sliced banana on a pan first ensures that they won’t stick together in a big clump, so they will be easier to blend for smoothies or ice cream.
How to Make It
Making banana ice cream is as easy as adding the frozen sliced bananas to the bowl of food processor fitted with an “S” blade, and then pressing a button. You don’t have to add anything else, but you may need to stop and scrape the machine down once or twice to make sure everything keeps moving and blending.
Plain banana ice cream has a great texture, but it isn’t super-sweet if your taste buds are used to traditional ice cream. (If you don’t typically use sweeteners, it’s plenty sweet on its own.)
For something a little sweeter, you can add a touch of maple syrup or honey to the food processor to blend along with the bananas, or try one of the flavor combinations below.
Flavor Variations
If you want to jazz up the flavor of your banana ice cream, try one of the following options. Keep in mind that these measurements are just suggestions, so be sure to taste it as you go and adjust the flavoring until it tastes perfect to you.
- Peanut Butter + Banana (Add 1 tablespoon all-natural peanut butter per frozen banana; this is my favorite version! I’ve been making peanut butter banana ice cream for years.)
- Strawberry Banana Ice Cream (Add 1/2 cup frozen strawberries + 1 tablespoon of maple syrup per frozen banana; you can also replace the maple syrup with 2 pitted dates + 2 tablespoons water.)
- Double Chocolate Banana Ice Cream (Add 1 tablespoon unsweetened cacao powder + 1 tablespoon maple syrup per banana + a sprinkle of mini chocolate chips; optionally you can also add a splash of vanilla and 1 tablespoon of almond butter for added creaminess.)
- Chocolate Peanut Butter Banana Ice Cream (Add 1 tablespoon peanut butter + 1 tablespoon cacao powder + 1 tablespoon maple syrup)
The combinations are endless, so feel free to also blend in any other ingredients you like, such as raspberries, blueberries, cinnamon, pumpkin, and more.
Can you Freeze It?
Banana Ice Cream has a “soft serve” consistency immediately after you make it, and you can serve it right away like that. However, if you want to make it ahead of time or if you want a scoop-able consistency more like traditional ice cream, transfer the ice cream to a dish that you can place in the freezer.
I find that banana ice cream is the easiest to scoop after it’s been in the freezer for about 2 hours. If you freeze it overnight, it will be much harder in texture, and you’ll need to let it sit out on the counter at room temperature for 15 to 20 minutes to let it thaw and soften up again.
You can freeze prepared banana ice cream in an airtight container for up to 3 months. Make sure it’s tightly covered to prevent freezer burn.
How to Make Banana Ice Cream (Nice Cream)
Ingredients
Plain Banana Ice Cream
- 2 frozen bananas (peeled, sliced into coins, and frozen overnight)
Strawberry Banana Ice Cream
- 2 frozen bananas (peeled, sliced into coins, and frozen overnight)
- 1 cup frozen strawberries
- 2 tablespoons maple syrup (or 4 pitted dates + 1/4 cup water)
Peanut Butter Banana Ice Cream
- 2 frozen bananas (peeled, sliced into coins, and frozen overnight)
- 2 tablespoons all-natural peanut butter
- pinch of salt (if using unsalted peanut butter)
Double Chocolate Banana Ice Cream
- 2 frozen bananas (peeled, sliced into coins, and frozen overnight)
- 2 tablespoons cacao powder (unsweetened)
- 2 tablespoons maple syrup , or to taste
- 1 tablespoon mini chocolate chips (I use Enjoy Life brand to keep this dairy-free)
Chocolate Peanut Butter Banana Ice Cream
- 2 frozen bananas (peeled, sliced into coins, and frozen overnight)
- 2 tablespoons cacao powder (unsweetened)
- 2 tablespoons maple syrup , or to taste
- 2 tablespoons all-natural peanut butter (add a pinch of salt, if using unsalted)
Instructions
- Add the ingredients to the bowl of a food processor fitted with an "S" blade. If using dates in your recipe, process them with water first to help break them down, then add in the bananas and any other ingredients.
- Process the bananas until they break down and have a smooth and creamy ice-cream-like texture. Serve right away for a soft serve consistency.
- For a scoop-able ice cream, transfer the banana ice cream to a freezer-safe dish and freeze for 2 hours. Scoop and serve.
- Leftover ice cream can be stored in a tightly covered container for up to 3 months, but it will harden so you'll need to let it thaw on the counter for 15 to 20 minutes before serving again.
Video
Nutrition
Banana Ice Cream Nutrition (for 1 banana): Calories: 121, Fat: 1g, Carbohydrates: 31g, Fiber: 4g, Protein: 1g
Recipe Notes:
- I typically use 1 frozen banana per person when making this healthy ice cream, but I’ve found that my 12-cup food processor handles 2 to 3 bananas better than just one on its own. You can use a mini food processor when making this ice cream for only one person, or you can make a larger batch and freeze it for later.
- This recipe is a taste-as-you-go kind of process, so don’t stop adjusting the flavor until it tastes perfect for you! You can always place the ice cream back in the freezer if it gets too soft from over-processing.
If you try this recipe, please leave a comment below letting me know how you like it. And if you try another flavor combination, I’d love to hear about it! We can all benefit from your experience.
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Reader Feedback: Have you tried banana ice cream yet? I first started making it over 10 years ago, during a brief “raw food phase” that I was trying out, and it’s stuck with me ever since!
Love banana ice cream! I’ve been making your peanut butter banana ice cream for years, and I’m excited to try the strawberry version next.
I’ve been making the chocolate recipe using almond butter for a long time. My son loves it. Thanks for the storing idea as I have a ton of frozen bananas to use up. Going to try the other flavours! 😋
Tried the peanut butter tonight and it was a big hit! We have made banana ice cream for years but, o do t know why, we never attempted flavors! Do you think this would freeze in popsicle molds? Or would it stay too soft to set?
The peanut butter banana version will be great in popsicle molds! Sometimes banana ice cream freezes too firmly, but I think the peanut butter gives it a nice and creamy texture for a popsicle.
I made the strawberry one tonight using maple syrup, and it’s delicious! I think next time I’ll add some raspberries to the mix, too. Thank you for your helpful and easy recipes.
I have made this “ice cream” over the past 2 weeks now. I love it! I always want something sweet and this does it for me. Thank you!
I second this. I ran across this idea earlier this week and it hit the spot. Two bananas surprisingly made a lot.
I am wondering if the instapot blender ace replaces the blender in my kitchen?
Thank you Megan for such great recipes. Is it okay to freeze the bananas whole for ice cream like you did for your strawberry smoothie and cut it up before putting it in the food processor?
Yes, I actually have a post on the two ways I freeze bananas here: https://detoxinista.com/how-to-freeze-bananas/ I tend to freeze them whole most often, because it’s so much faster. 🙂 You just have to be more careful if you try to cut into the frozen banana later.
Awesome! Thank you for such quick response.
Made this tonight for my 2 ice cream snobs…they both loved it…I added peanut butter and nutella
Made the chocolate peanut butter and added a few blueberries. I love it! Many thanks!
Thanks for the recipe! I did a strawberry-peanut butter mix and it was yummy. I skipped the vanilla essence but will add it next time, I think it will give more depth to the flavor.
Hi! I am going to try this recipe tonight, but was wondering if I can use a strong blender? Thanks.
I believe you can, but you might need to add a little liquid to help it blend, and use a tamper to help push the frozen bananas towards the blade. (My Vitamix has a really narrow base, so it needs a lot of help at first.)
I Made this in reverse. I started with soft bananas, added cacao and maple syrup and I mixed it with a wand blender in the cup of my Nutra bullet. Then I put it into an airtight container to freeze. Yes, then I have to wait for it to soften up a little bit on the other end, but this feels easier to me and it works! I am making more banana ice cream today.
I just made the strawberry nice cream. It was great! Thanks so much!
love it, can’t wait to try more flavours!
If you don’t have a food processor can you use a blender?
A++++ Tastes amazing! I’ve tried them all. Also do one with banana, mango and honey 🍯 Husband approved too! thank you!
Hi!
So when I made this it was frozen solid (couldn’t even dig my spoon in it) After it defrosted a little it just tasted like cold blended bananas. I don’t understand what went wrong
Any advice?
(I used my kitchen aid blender to make this)
Thanks!
Delish! I used I lg frozen banana, 1 tsp peanut butter, 1 Tbs pb powder, 1 Tbs cocoa powder, 1 tsp random jam. Blitzed with my immersion blender and put it into the freezer for 5-10 minutes. Like chocolate soft serve!
I’m not a fan of bananas so I’m wondering is this really taste like bananas I want to make the strawberry I know it’s at bananas and half strawberry
I will try it today as i have already put bananas in the freezer lat night and when i give it a taste test i will rate it and post another comment. 🙂
last night*
Ive been looking for a “nice cream” recipe I could share with my dog. I used 2 frozen bananas and 1 non frozen one with 3 scoops of peanut butter and put some in a dish for her and some for me (I topped mine with chocolate chips). It worked so well! We both love it!
Can I use Stevia to sweeten this Nice Cream instead of maple syrup or honey?
I made this for my grandsons aged 17&19 and they really liked it! Yay…a winner. We did the peanut butter\choc.
I’m hoping to try this today. Question: MUST I use frozen banana? Or can I use regular and after all ingredients are mixed, then pop it in the freezer? 🤪
I’m not sure how it would work in reverse… I don’t think it will be as creamy, but it should still be tasty!
this was a magical expirenence to read this recipe and i am honoured to be a part of this i feel loved here and I especially love the strawberry flavour definitly reccomend highly
Not gonna lie, I was skeptical. But this is actually really delicious and creamy! Definitely didn’t need any sugar, maybe because my bananas were a little overripe. I just tossed them in the blender with some cocoa powder, with the help of my 4-year-old, and as she just observed, “it’s ice cream! It’s amazing!”
I love this recipe and I’m definitely trying!
Shocked at how delicious this was and had an amazing texture- just like ice cream! I used one banana and it was having a little trouble in the food processor so I thinned it out with a splash of liquid egg whites and it was perfect! I flavored it with a Tablespoon of PB powder, a squeeze of honey, and cinnamon. I can’t wait to make it again tomorrow!
Really delicious, I made the strawberry banana version and since my food processor is small, I just cut the recipe in half. Currently eating it topped with granola, sweet cherries, and fresh strawberries. It took some time in my food processor, but I found that letting it rest for a few minutes in between pulses was helpful. Thanks!
Can you use frozen rhubarb and do you have a recipe?
Very yummy. I made the banana, chocolate, peanut butter version. Had to add some water to my processor to get the chunks out and make it smooth. It’s now in the freezer for a bit but I did taste it first. Delicious. Great way to use up ripe bananas.
Perfect sweet treat! Made with Costco’s triple berry blend and maple syrup. Used 100g of frozen berries – but next time I may double that. Definitely will keep this in my repertoire!
This was so creamy and flavorful and delicious it eliminates my craving for store-bought ice cream. DELICIOUS!
How do you make just plain vanilla nice cream?
I always freeze smashed bananas.