The Ultimate 5-Minute, No-Churn Creamy Banana Ice Cream
Make lusciously smooth, homemade banana ice cream in minutes without an ice cream machine. This recipe delivers a naturally sweet, guilt-free frozen dessert.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 2 servings 1x
- Category: Dessert
- Method: Blending/No Churn
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 4 large ripe bananas, peeled and sliced
- 1/4 cup milk (dairy or almond milk for vegan option)
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup or honey (optional, for extra sweetness)
Instructions
- Slice the ripe bananas into coins and freeze them solid on a baking sheet for at least 4 hours, or until completely frozen.
- Place the frozen banana slices, milk, and vanilla extract into a high-powered food processor or blender.
- Pulse the mixture repeatedly. You will need to stop frequently to scrape down the sides.
- Continue processing. The mixture will first look crumbly, then pasty, and finally, it will transform into a smooth, soft-serve consistency. This usually takes 3 to 5 minutes.
- If you prefer a firmer texture, transfer the mixture to an airtight container and freeze for 1 to 2 hours before serving.
- Serve immediately for a soft-serve texture, or after freezing for a scoopable texture.
Notes
- For a richer, dairy-free version, substitute the milk with full-fat canned coconut cream.
- Add 2 tablespoons of cocoa powder during the blending stage for chocolate banana ice cream.
- For a peanut butter swirl, add 2 tablespoons of peanut butter with the other ingredients.
- If you are using a Ninja Creami, freeze the blended mixture in the Creami pint overnight, then process according to the machine’s instructions for the creamiest result.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 250
- Sugar: 35
- Sodium: 10
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 7
- Protein: 3
- Cholesterol: 0