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Banana Ice Cream

This recipe somehow magically turns regular old bananas into delicious, creamy, cold, banana flavored ice cream without using any cream or an ice cream maker.

Prep Time
5 mins
Total Time
5 mins
Servings: 4 cups
Course: Dessert
Cuisine: American

Ingredients

  • 4 bananas frozen
  • ½ cup milk (or less)
Variations:
  • peanut butter
  • chocolate sauce
  • espresso chilled
  • frozen fruit

Instructions

    Cup of Yum
  1. Peel the bananas, break them into thirds, enclose them into a Tupperware container, and stick them in the freezer overnight (or longer). I usually throw bananas in the freezer whenever they are about to go bad, and I’ve left them in there for weeks before so there is no rush.
  2. When you are ready for the ice cream just put the bananas in a blender with 1/4 cup or 1/3 cup milk. I don’t have a fancy, expensive VitaMix so I have to shake my little cheapo Target blender around a bit to get it all to blend properly. Just keep adding small amounts of milk until the consistency resembles ice cream. It is that easy!

Notes

  • We recommend organic ingredients when feasible.
  • Nutrition Facts Banana Ice Cream Amount Per Serving Calories 124 Calories from Fat 9 % Daily Value* Fat 1g2%Saturated Fat 1g6%Cholesterol 3mg1%Sodium 14mg1%Potassium 463mg13%Carbohydrates 28g9%Fiber 3g13%Sugar 16g18%Protein 2g4% Vitamin A 125IU3%Vitamin C 10.2mg12%Calcium 40mg4%Iron 0.3mg2% * Percent Daily Values are based on a 2000 calorie diet.
  • Calories 124
  • Calories from Fat 9
  • % Daily Value*
  • Fat 1g
  • 2%
  • Saturated Fat 1g
  • 6%
  • Cholesterol 3mg
  • 1%
  • Sodium 14mg
  • 1%
  • Potassium 463mg
  • 13%
  • Carbohydrates 28g
  • 9%
  • Fiber 3g
  • 13%
  • Sugar 16g
  • 18%
  • Protein 2g
  • 4%
  • Vitamin A 125IU
  • 3%
  • Vitamin C 10.2mg
  • 12%
  • Calcium 40mg
  • 4%
  • Iron 0.3mg
  • 2%