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Creamy Banana Ice Cream Recipe Easy 3-Ingredient Homemade Delight

creamy banana ice cream - featured image

A quick and easy homemade banana ice cream made with just ripe bananas, delivering a creamy, naturally sweet frozen treat perfect for any occasion.

Ingredients

Scale
  • 4 large ripe bananas (about 3 cups sliced)
  • Optional: 1 teaspoon vanilla extract
  • Optional: 1/4 teaspoon cinnamon
  • Optional mix-ins: crushed nuts, chocolate chips, peanut butter swirl
  • Optional: 1 tablespoon coconut cream (for extra creaminess)
  • Optional: 1 teaspoon plant-based milk (to adjust texture)

Instructions

  1. Peel and slice 4 large ripe bananas into 1/2-inch pieces.
  2. Spread banana slices evenly on a baking sheet lined with parchment paper.
  3. Freeze for at least 2 hours or until completely solid.
  4. Set up your high-speed blender or food processor.
  5. Add frozen banana slices to the blender in batches (about half at a time).
  6. Pulse a few times to break them up, then blend continuously for 2-3 minutes until creamy.
  7. Use a spatula to scrape down the sides as needed.
  8. If using, add vanilla extract or cinnamon and blend for another 20 seconds.
  9. If the mixture is too thick, add a teaspoon of plant-based milk to help blend.
  10. Serve immediately for soft-serve texture or transfer to a freezer-safe container and freeze for 1-2 hours for a firmer scoop.

Notes

Use very ripe bananas with brown spots for maximum sweetness and creaminess. Freeze bananas thoroughly before blending to achieve the best texture. Blend in batches to avoid overloading the blender. If blender overheats, pause and rest for 30 seconds. Avoid adding ice cubes as they cause icy texture. Store leftovers in an airtight container and consume within 3 days. Let thaw 5-10 minutes before serving for soft-serve texture.

Nutrition

Keywords: banana ice cream, creamy banana dessert, homemade ice cream, dairy-free ice cream, vegan dessert, easy banana recipe, healthy ice cream