Name: Banana Ice Cream Recipe
Prep time: 5 min
Total time: 2 h
Ingredients: 3 large ripe (but not mushy) bananas, peeled and sliced into coins; 2–3 tablespoons unsweetened almond milk (or milk of your choice); Pinch of sea salt; Optional mix-ins: 1 tablespoon peanut butter, handful of chocolate chips, 1 handful baby spinach, drizzle of honey, ½ teaspoon cinnamon, 1 tablespoon Nutella (swirled in after blending)

Jump to Recipe Print Recipe

Let me tell you about that banana ice cream recipe that saved us on a Friday so chaotic, I barely remember how we all got out the door in one piece. The kind of morning where you’re packing lunches, fielding last-minute permission slips, and answering “Mom, where’s my favorite hoodie?” for the third time before breakfast. My youngest—eight, ever the early riser—was already pleading for something sweet. “Ice cream?” he asked, with that hopeful, puppy-eyed look. The kind of look that’s impossible on a weekday at 7:30 a.m. Except, turns out, banana ice cream is basically instant magic.

I stumbled onto this recipe during one of those times when my husband was traveling and I was determined not to be the mom who served cereal for dinner. (No judgment! We’ve all been there.) I spotted overripe bananas on the counter, already sporting their leopard-print skins, and a Google rabbit hole later, I discovered “nice cream.” The original recipe was just frozen bananas and a splash of milk, but my first batch? Let’s just say we could’ve used it for hockey pucks. The bananas were too ripe, the blender strained, and the result was more…banana gravel than cream. I learned fast: too-ripe bananas get gluey, and a little almond milk (Silk unsweetened is my go-to; it keeps the texture light without overpowering the banana) makes all the difference.

Trial, Error, and My Favorite Shortcuts

Here’s the thing: I’ve made this enough to know that the best batches come from bananas frozen at that just-ripe spot—yellow, maybe with a hint of brown but not mushy. And you absolutely must slice them before freezing, unless you want to fight with your food processor for half an hour. (Ask me how I know.) Sometimes I let them thaw just a touch before blending if I’m short on time, but honestly? The tiny kitchen mess is worth it for that creamy texture.

I’ve tried it with Greek yogurt (Fage 2% adds a tangy richness), peanut butter (just a spoonful elevates it to dessert territory), and even a handful of spinach (for the stealth-healthy days). The kids never notice the green, but they always ask for chocolate chips. Classic.

What Actually Happens at Our Table

Everyone’s got their own version. My twelve-year-old, the self-proclaimed dessert connoisseur, swirls in Nutella if he gets to the blender first. My youngest insists on a cherry on top—the maraschino kind, because he’s eight and that’s what counts. Me? I’m partial to a sprinkle of cinnamon and a pinch of sea salt. My husband, barely home these days, takes whatever’s handed to him and claims it’s “the best ice cream ever,” but I know he’s biased.

The Real Family Recipe (With All My Notes)

You’ll need:

3 large bananas (sliced into coins, frozen—I use Dole, but honestly, any brand at the right ripeness works)
2–3 tablespoons almond milk (Silk unsweetened, but oat milk or regular milk is fine)
Pinch of salt
Optional: A big spoonful of peanut butter, a handful of chocolate chips, a drizzle of honey, or whatever mix-in makes your kids light up

Here’s how it goes:
Blend the frozen banana coins with almond milk and salt until creamy. If it’s stubborn, let it sit for two minutes, then blend again. (No fancy kitchen gadgets needed—I use my old KitchenAid, but any decent blender will do.) Taste, adjust sweetness if you want (but the bananas usually do the job), and add your mix-ins. Serve immediately, or pop it in the freezer for ten minutes if you want it firmer.

Banana Ice Cream: The Ultimate Recipe Guide

Ingredient Essentials

Bananas: Use 3 large, ripe (but not mushy) bananas—Dole or Chiquita work well. Slice and freeze them for at least 2 hours. Frozen banana slices blend smoother and faster.
Liquid: 2–3 tablespoons unsweetened almond milk (Silk is reliable), but you can substitute oat milk, cow’s milk, or even water. Dairy-free options help avoid sorbet-like stickiness.
Salt: A pinch of sea salt balances sweetness.
Mix-ins: Peanut butter, chocolate chips, honey, cinnamon, or a handful of spinach for extra nutrition. These are all tested and work well.

Step-by-Step Instructions

Slice & Freeze: Peel and slice bananas into coins and freeze raw—pre-freezing prevents browning and ensures a creamier blend.
Blend: Pulse frozen banana slices, liquid, and salt in a high-speed blender or food processor (KitchenAid, Ninja, or any robust blender works). If your machine struggles, let the mix sit for 2 minutes to soften slightly before blending again.
Customize: Add your mix-ins after the main blend. For a richer texture, blend in a spoonful of Fage 2% Greek yogurt or peanut butter.
Serve: Eat immediately for soft-serve or freeze for 10–15 minutes for a firmer, scoopable texture.

Common Mistakes & How to Avoid Them

Overripe bananas lead to a gluey, sticky texture. Bananas should be yellow with just a few brown spots.
Whole bananas are hard to blend. Always slice before freezing.
Too little liquid makes blending difficult. Start with 2 tablespoons and add more in small increments if needed.
Blender overheating? Stop, scrape down the sides, let rest 2 minutes, then try again.

Pro Tips

Freeze in portions: Pack sliced bananas in snack-size ziplock bags for quick single servings.
Texture tweaks: Let slightly thawed bananas bend and chop rather than snap if your blender is low-powered.
Sneak in nutrition: Toss a handful of spinach into the blender—totally undetectable, especially with cocoa or peanut butter.
Sweetener options: Rarely needed, but a drizzle of honey or maple syrup can boost sweetness if bananas aren’t perfectly ripe.

Family Feedback

Kids love chocolate chips or cherries on top.
Teens & adults often add Nutella, cinnamon, or swirl in syrups.
Parent tip: Since this is dairy-free and naturally sweet, it’s a hit for playdates, brunches, or after-school snacks.

The Honest Truth

This isn’t gourmet gelato, and sometimes it’s a little icy. But on a Friday, or a Wednesday, or any day that ends in “y,” it’s the taste of “we made it through.” It’s the kind of recipe that reminds me why I started the blog in the first place: real food, for real families, with real messes. And it always, always makes someone smile. Even if it’s just me, sneaking a spoonful before the kids get home.