Save to Pinterest I discovered this recipe on an ordinary Tuesday afternoon when my freezer was nearly empty and my daughter asked for ice cream. What started as a desperate improvisation—ripe bananas and whatever milk was in the fridge—turned into something so genuinely creamy that I couldn't believe it was real. No eggs, no cream, just the quiet magic of frozen fruit transformed by a blender. Now it's become my go-to when I want something that feels indulgent but doesn't require a grocery run or complicated equipment.
I remember making this for my neighbor who mentioned her kids couldn't have dairy, and watching her face light up when she tasted it was worth every bit of banana-slicing effort. She asked for the recipe three times because she genuinely couldn't believe something this simple could taste that good. It became the dessert I'd bring to potlucks where I didn't know all the dietary restrictions—it just works for everyone.
Ingredients
- Ripe bananas: Slightly overripe ones with a few brown spots are your friend here—they're sweeter and blend into something impossibly creamy.
- Plant-based or regular milk: Just enough to help the blender do its job without turning everything watery; almond, oat, and coconut milk each bring their own quiet flavor.
Instructions
- Slice and arrange:
- Peel your bananas and slice them into thin coins—about the thickness of a pencil works perfectly. Lay them out on a parchment-lined baking sheet in a single layer so they freeze evenly without sticking together.
- Freeze solid:
- Pop them in the freezer for at least two hours, though overnight is even better. You'll know they're ready when they're hard as little hockey pucks.
- Blend to creamy magic:
- Dump the frozen banana slices into your blender or food processor, add the milk, and blend until smooth and creamy. You'll need to stop and scrape down the sides a few times—this is normal and important.
- Serve immediately or freeze again:
- If you want soft-serve consistency, serve it right away straight from the blender. For something firmer, transfer to a container and freeze for another hour before scooping.
Save to Pinterest There was an evening when I made this for my partner right after a rough day, and somehow the simple act of watching something so creamy emerge from just fruit felt like proof that good things can come from very little. That's when I realized this recipe had become more than a way to use up bananas—it was comfort in its most honest form.
Flavor Variations Worth Trying
Once you've made it plain, the possibilities are quietly delightful. A teaspoon of vanilla extract creates something almost cake-batter-like, while cinnamon brings a warmth that makes you think of autumn no matter the season. Frozen berries blended in create a naturally colored version that looks like a real ice cream shop creation but tastes even better—I've used frozen strawberries, blueberries, and even raspberries with great results.
Toppings and Presentations
The beauty of this ice cream is that it's plain enough to be a blank canvas but rich enough to stand alone. I've discovered that homemade granola scattered on top brings a satisfying contrast, while a drizzle of chocolate (or chocolate syrup if you're not feeling fancy) elevates it to something worthy of a spoon and a moment of stillness. Even just a sprinkle of cinnamon transforms how it tastes.
Storage and Make-Ahead Tips
You can freeze banana slices for up to a month, which means this dessert is always just a blender away from ready. If you make a batch of ice cream and want to keep it, transfer it to a freezer-safe container and it'll stay good for about two weeks, though it's best eaten within a few days before the texture shifts. Let it sit on the counter for a few minutes before scooping if it's gotten too hard.
- Slice and freeze bananas in batches so you always have them ready when a craving strikes.
- Use a food processor if you don't have a high-powered blender—it takes longer but absolutely works.
- This recipe scales beautifully, so you can double it without changing any technique or timing.
Save to Pinterest This recipe proved to me that the best food doesn't come from complexity but from paying attention to what you already have. It's a reminder that sometimes the most satisfying things in life are also the simplest.
Recipe Q&A
- → Can I use any type of milk for this dessert?
Yes, both plant-based milks like almond, oat, or coconut, as well as regular dairy milk, work well to create a creamy texture.
- → How long should bananas be frozen before blending?
Freeze sliced bananas for at least 2 hours until solid to ensure a smooth creamy blend.
- → What texture variations can I achieve?
Blend and serve immediately for soft-serve style or freeze for an additional hour for a firmer, scoopable consistency.
- → Are there recommended flavor additions?
Vanilla extract, cinnamon, or frozen berries can be blended in before serving to enhance flavor naturally.
- → Is this treat suitable for special diets?
Yes, it's vegan, gluten-free, dairy-free (when using plant milk), and nut-free if chosen carefully.