Homemade Banana Ice Cream

By 5 m read

Banana Ice Cream - Banana Ice Cream with a touch of honey (Photo by Erich Boenzli)
Banana Ice Cream with a touch of honey (Photo by Erich Boenzli)

Warning: This is NOT a Banana Bread Recipe

 

Banana ice cream is delicious, super easy to make, budget friendly, healthy, dairy free, you get the point. It’s good in so many ways! 

 

It happens to all of us. Over and over again. We go to the grocery store and bananas are on sale. We buy too many. 

 

We start out eating one a day or slice one in our breakfast cereal. The problem (or beauty) of bananas is that they keep ripening in our kitchen. And at one point they reach a stage where they get to the verge of overripe. 

 

We put them in the freezer and think about making banana bread one day. But how many banana breads can you make and eat? 

 

There’s a much better, easier, and mouth-watering delicious way to use up your overripe bananas. That’s when they’re perfect to make banana ice cream! That’s when they’ve reached peak sweetness. 

Banana Ice Cream - Perfectly ripe bananas (Photo by Erich Boenzli)
Perfectly ripe bananas (Photo by Erich Boenzli)

Banana Ice Cream Recipe

100% raw, 100% non-dairy, 100% unprocessed, and 100% delicious. Ok, I guess technically it’s called banana soft serve (ice cream contains dairy…this recipe doesn’t). But I like the name banana ice cream better. It implies more of a “guilty treat” although it’s the exact opposite. It’s also approved by vegans, the lactose intolerant, the paleo followers, the fussy children. I’m not sure about the begging dog. I don’t have a dog. 

Banana Ice Cream (Photo by Erich Boenzli)
(Photo by Erich Boenzli)

How to make Banana Ice Cream

Peel, slice, freeze, blend, serve.

 

Yup, that’s it! Grab a couple really ripe bananas from your countertop, peel, slice into about 1” rounds, and put them in the freezer for a couple hours or overnight. Grab a food processor (preferably with an s-blade) and pulse until the texture resembles soft serve ice cream, about 3 minutes. Occasionally scrape the sides of the food processor with a rubber spatula. Serve and enjoy!

Banana Ice Cream - Use a food processor with an s-blade (Photo by Erich Boenzli)
Use a food processor with an s-blade (Photo by Erich Boenzli)

A note of caution: When you first turn on the food processor, it’ll be loud. If you have a pulse function, use it the first couple of times to get it going. It’s all smooth from there on.

 

Tip: You can freeze the banana slices first on a cookie sheet before tossing them in a ziploc bag. This way they won’t stick together and are easier to blend and portion if you’re freezing a lot of bananas at once. 

Banana Ice Cream - Hamana Ice Cream (Photo by Erich Boenzli)
Hamana Ice Cream (Photo by Erich Boenzli)

What do you make with all that leftover ham? Hamana Ice Cream, of course!

 

You’re probably thinking, what the heck, how did he switch from banana ice cream to leftover ham? What’s wrong with him? 

 

Actually, quite the opposite. I was making a bowl of banana ice cream and simultaneously putting away leftover ham from the Easter weekend. That’s when I decided to cube some ham, top the banana ice cream with it, and drizzle some honey over top. 

 

Both banana and ham were reborn in a divine new combo that I – ladies and gentleman – will call Hamana Ice Cream.

 

No seriously, try it.

 

So the next time you go to the grocery store, load up on bananas, guilt free. Because below I’ll give you a few ideas on how to make variations of this basic recipe. So instead of running to the store to buy some ice cream, you can just walk into your kitchen.

Banana Ice Cream - Banana Strawberry Ice Cream (Photo by Erich Boenzli)
Banana Strawberry Ice Cream (Photo by Erich Boenzli)

Banana Ice Cream Additions

  • Add a couple frozen strawberries and maybe a splash of milk
  • Top with chunky peanut butter
  • Add vanilla extract and a little coconut milk 
  • Add chocolate chips or cocoa powder 
  • How about a little apple butter and cinnamon
  • I love adding honey and vanilla extract 

 

Tell us your favorite additions for banana ice cream!

 

Did you know?

  • Bananas are one of the most widely consumed fruits in the world.
  • Bananas contain no fat, sodium, or cholesterol and are a great source of fiber. Even freeze-dried, bananas are a healthy fruit.
  • Bananas can be other colors, including red.
  • Bananas have been around for thousands of years.
  • Fresh bananas are a great source of potassium, which helps your body to build protein and break down carbohydrates.
  • Americans eat more bananas than any other fruit, with an average consumption of 26.2 pounds per year. 
  • Americans eat more bananas than oranges and apples combined.
  • Bananas can cheer up your mood! They are the only fruit that contain amino acid, tryptophan, plus vitamin B6, which together help the body produce serotonin.
  • Uganda has the highest consumption of bananas in the world. An average person eats around 500 pounds of bananas per year! That’s 19 times more than Americans.
  • Just like apples, bananas float in water.
  • The scientific name for banana is musa sapientum, which translates to “fruit of the wise men.”
  • 51% of bananas are eaten for breakfast at home.
  • More songs have been written about bananas than about any other fruit.
    Source: smartlifebites.com/banana-fun-facts/

 

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Banana Ice Cream - Banana Ice Cream with a touch of honey (Photo by Erich Boenzli)

Banana Ice Cream

Banana ice cream is delicious, super easy to make, budget friendly, healthy, dairy free, you get the point. It’s good in so many ways!
Total Time 8 mins
Servings 3

Ingredients
  

  • 3 overripe bananas

Instructions
 

  • Peel bananas and cut in 1” slices
  • Freeze the banana pieces for a few hours or up to overnight
  • Put the frozen slices in a food processor with an s-blade and pulse until the texture resembles soft serve ice cream, about 3 minutes
  • Occasionally scrape the sides of the food processor with a rubber spatula
  • Serve and enjoy!

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2 Comments
  • Karissa Parrish
    May 25, 2020

    Bananas are such a versatile ingredient! Thanks for sharing this recipe:)