RecipeBanana Ice Cream

Nutrition Facts
Amount per Serving
  • Calories: 140
  • Protein: 2g
  • Total Fat: 0.5g
    • Saturated Fat: 0g
    • Unsaturated Fat: 0.5g
  • Cholesterol: 0mg
  • Total Carbohydrate: 36g
  • Dietary Fiber: 4g
  • Total Sugar: 19g
    • Natural Sugar: 19g
    • Added Sugar: 0g
  • Sodium: 0mg
Take Note


I love this non-dairy frozen dessert option because it’s made with pure whole fruit—good old bananas —with no added sugar. Using ripe bananas (the more brown speckles, the better) is key to making it sweet and creamy. Be sure to try the peanut butter variation, trust me on this one! 

  • Prep time
  • Total Time
This recipe makes 3 Servings
  • 4 large ripe bananas, peeled and frozen
  • Splash of milk (unsweetened vanilla almond milk, light coconut milk, soy milk, or skim milk) (optional)

Break the frozen bananas into large chunks and place in the bowl of a food processor (If your bananas have been in the freezer for longer than a day, it’s best to thaw for about 10 minutes before pureeing). Puree the bananas until they are completely smooth and no frozen chunks remain. If the bananas are too hard to blend, add a splash of milk for easier pureeing.

Scoop the ice cream into small bowls and serve immediately or cover in plastic wrap and freeze. If you’re saving the ice cream for a later time, remove the bowls from the freezer about 5 minutes before serving the treat.

Tasty Twist: For a different spin, try topping your Banana Ice Cream with 1 teaspoon of semisweet chocolate chips for only 25 extra calories. Or make PB-banana ice cream for a delicious taste sensation. To do this, add 2 tablespoons of natural peanut butter to the food processor after the bananas have been pureed.

Puree for a few seconds longer to combine. Serve immediately or freeze for future (200 calories).

Try my Rocky Road Ice Cream and Chocolate Ice Cream!