I’ve mentioned banana ice cream in a post before, but just in case someone missed it I thought it was important enough to dedicate an entire post to it today. This recipe somehow magically turns regular old bananas into delicious, creamy, cold, banana flavored ice cream without using any cream or an ice cream maker. I love it because it is good, good for you, incredibly simple to make, and (my new favorite reason) cheap!! I would venture to say that bananas are the cheapest fruit available in any grocery store…so bring it on!
There are also many different variations to this recipe. Feel free to play around and try adding in peanut butter, homemade chocolate sauce, a shot of chilled espresso, or even another type of frozen fruit. You can also top the ice cream with some granola sprinkles from the same yummy granola recipe that I made on the Charlotte Today Show this morning! No matter what extras you add in though, if you like bananas I guarantee you will be happy with the outcome of this recipe. So have fun with it and enjoy!
Recipe: Banana Ice Cream
Ingredients:
- 4 – 5 bananas (frozen – see below)
- Less than ½ cup milk
- Variations if desired: peanut butter, chocolate sauce, chilled espresso, or other frozen fruit…get creative!
Directions
- Peel the bananas, break them into thirds, enclose them into a Tupperwear container, and stick them in the freezer overnight (or longer). I usually throw bananas in the freezer whenever they are about to go bad, and I’ve left them in there for weeks before so there is no rush.
- When you are ready for the ice cream just put the bananas in a blender with 1/4 cup or 1/3 cup milk. I don’t have a fancy, expensive VitaMix so I have to shake my little cheapo Target blender around a bit to get it all to blend properly. Just keep adding small amounts of milk until the consistency resembles ice cream.
It is that easy.
Yield: 4 – 6 servings
Yay I love this recipe. It’s crazy how easy it is, and how delicious it tastes. Perfect use of those bananas that are just about to go too far into brown territory to eat! I have a bad habit of buying too many bananas because they’re so cheap, and then only eating a few.
Hooray for a use for bananas that are about to go bad! I cannot wait to try this one. Also, I’m happy you’re combining the two blogs. Good move.
I’ve done this as a milkshake, but never as ice cream. Totally going to try it – we, too, end up with too many bananas, and my stomach doesn’t always love ice cream.
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[...] Banana ice cream [...]
I add some full fat yogurt and sometimes strawberries and freeze in those popsicle moulds and mi kids love them
I only like bananas that are practically green, so when they are the perfect ripeness, I store them in the fridge. They store there for several weeks and don’t ripen more. I have saved so many bananas that way – now I can buy more than one or two at a time. They do turn brown on the outside, but they are still fine inside.
I’m with you, I love green bananas!
Sooo, the ice cream didn’t go over with the kids too well. I blame it on my blender, though. I had to add a lot more milk than suggested to make the blade turn and of course it turned out too liquidy.
Anyway, I added Baileys for an adult version and LOVE it.
I found a similar base recipe elsewhere and we’ve been making this for a couple months now. However, we don’t use milk, only bananas. Our personal favorite variation is to use 2 T peanut butter and 1 T cocoa for every 2 bananas. It’s wonderful!
I can’t drink milk and have made this several times with just water. it is delish that way
I love your description, I have a cheapo Target blender too! That made me LOL.
I am also surprised it’s that easy and I’m happy I don’t have to keep making banana bread for those overripe bananas! Thank you for sharing!
I made this today using coconut milk. My blender didn’t cut it though…had to use the food processor. It was a hit!
Since it makes so much, do you freeze the rest? And does it freeze well?
I’ve never tried to refreeze it, but since bananas are so cheap it might not hurt to experiment! Let us know!
I used heavy cream and it was yummy! Ice cream every night!
I cut the bananas smaller before freezing, add vanilla for liquid and flavor. It’s wonderful.
Could you use almond milk instead of regular milk?
RE: Almond Milk
YES! My daughters and I love the Banana Chocolate shake from the vegan book “Raw Food, Real World” (Melngailis, Kenney) which uses raw/homemade Almond Milk frozen bananas, cocoa and agave (i use a little honey instead) and cinnamon. It tastes like a full fat dairy creation but it’s dairy free and still delicious (even if we’re not dairy free or vegan
Try this, this weekend. It ended up being more of a smoothie than ice cream. But I blame the fact that I only have a blender and a weak one at that.
WHOA! I feel like I’m eating REAL icecream! Even my super-sugar eater (18 years old) says, “So when are you going to make more banana crap?” which, translated, means, “Yeah, I’m not going to admit how good it is because it’s healthy, but I want more.”
Then, him and I made a strawberry, banana version, which takes longer because frozen strawberries are harder, and it was also very good!
I’m going to try this. Bananas work awesome in smoothies and this looks easy. Just wish I could find a way to make plain old vanilla in my Vitamix without using powdered milk (ugh!).
We make a wonderful homemade vanilla ice cream in our ice cream maker…the boxed stuff doesn’t even taste good to us anymore! Here’s a recipe: http://www.100daysofrealfood.com/2010/06/16/recipe-homemade-maple-pecan-ice-cream/
Um, hello?! Are you kidding me here? I just made this stuff, and I can not get over how unbelievably good, creamy, mouth-feely fantastic this stuff is. Totally worth all the frustration of getting my blender to do it. Holy wow. My husband and I eat real ice cream probably 3-4 nights a week after the kids go to bed (one of our few remaining totally not real indulgences), and I am totally willing to let most of that go. Frozen bananas + wee bit of milk = MAGIC.
You made me laugh…so glad you liked it!! I was totally shocked the first time too
I just pureed 5 bananas in the blender (not frozen) and dumped the banana liquid into the ice cream maker. Same effect but this seemed easier than trying to get frozen bananas to move through the blender. YUM! We’re hooked! Thanks for the idea, I love your blog!
I made this this weekend and I couldn’t believe the consistency of it! I used my food processor and added just a teensy bit of milk to two bananas–so good! I put the leftover back on the freezer and it tasted just as good later! Thank you for this.
I have a cheapie version of the “ninja blender”- it was maybe forty bucks, but I used it every single day and it was so worth it- with a few pulses, you can make salsa, or guacamole, or sometimes I just frozen raspberries and a tiny bit of soy milk to make a delicious sorbet, and it does a PHENOMINAL job making this banana ice cream! so yum!
Guess I should have read before posting my comment… but I second this post!!
Love banana ice cream! But you should try it in the food processor instead. Cut the bananas into slices, freeze for at least an hour, then put them in the food processor. Let it do its magic. That’s it! No milk needed. However, I do love to add raw, organic peanut butter and a little cocoa powder. Delicious! I feel like I’m cheating!
I got a Ninja master prep blender for $35 at Walmart. IT IS SO WORTH IT!!! You will have absolutely NO trouble blending frozen bananas in seconds. I promise. No shaking required!! I make smoothies every morning with this blender with only frozen fruit, juice, and peanut butter and it’s so quick and easy!
Okay – I’m off to put some bananas into the freezer. Cherio…