Banana Ice Cream

This recipe is very easy and you’ll end up with a sweet, gooey, creamy, healthy banana ice cream, made with just one ingredient and a food processor!  

Source: Anita, Suppers facilitator in Baltimore, Maryland


ripe bananas


Peel 10 ripe bananas (the riper, the better — they should have at least a few brown spots), place in a plastic freezer bag and freeze overnight until they’re completely solid. They will keep in the freezer for at least a week.

Cut the bananas into ½" chunks and place in a food processor. After processing for about 45 - 60 seconds, the bananas should be fully blended into a smooth, creamy, and light frozen dessert. Be careful not to over-process or the friction from the processor will begin to melt the ice cream. For best results serve immediately.  (Recipe♦165)

Amazing Flavor Additions: Add the following ingredients to the food processor as soon as the banana ice-cream is the right consistency and pulse for only a few seconds to combine. 

Cherry Vanilla Banana Ice Cream: Absolutely delicious and a stunning color. Add a few frozen cherries (you can use fresh, but frozen works even better) and a few drops of vanilla to the food processor with the ice cream and pulse until the color becomes a consistent pink. Optional: Scrape the ice cream into a large bowl and mix in a few chocolate chunks by hand for a “Cherry Garcia” like flavor.  

Peanut Butter Raisin Banana Ice Cream: Add a tablespoon or two of peanut butter and pulse for about 30 seconds until the peanut butter is fully incorporated. Scrape the ice cream into a large bowl and mix in a handful of raisins by hand.

Dietary Preferences: