How to Make Banana Ice Cream (Nice Cream)
User Reviews
5
How to Make Banana Ice Cream (Nice Cream)
Description
This homemade banana ice cream, often called "Nice Cream," uses frozen bananas as the sole base ingredient, processed until smooth and creamy without adding liquid. Variations introduce ingredients like strawberries, peanut butter, cacao powder, or maple syrup to create different flavors. The method involves slicing frozen bananas, blending with chosen mix-ins in a food processor or mini chopper until achieving a smooth, soft-serve consistency.
The texture is naturally creamy due to the banana's frozen state, mimicking traditional ice cream but free from dairy. For a firmer, scoopable consistency, the blended mixture can be frozen for a couple of hours before serving. Serving immediately yields a softer texture closer to soft serve.
Storage is straightforward: leftovers keep for up to three months in a tightly covered container in the freezer. Thawing 15–20 minutes at room temperature softens it before serving. The recipe is flexible to accommodate different quantities and processors, scaling the banana quantity for smooth blending.
Ingredients
Plain Banana Ice Cream
- 1 frozen banana
Strawberry Banana Ice Cream
- 1 frozen banana
- ½ cup strawberry frozen
- 1 teaspoon maple syrup
Peanut Butter Banana Ice Cream
- 1 frozen banana
- 1 tablespoon peanut butter all-natural
Chocolate Banana Ice Cream
- 1 frozen banana
- 1 tablespoon cacao powder
- 1 tablespoon maple syrup
Chocolate Peanut Butter Banana Ice Cream
- 1 frozen banana
- 1 tablespoon cacao powder
- 1 tablespoon maple syrup
- 1 tablespoon peanut butter all-natural
Instructions
- To make a single serving, use a mini food chopper (like this one). If you're using a 12-cup food processor, you'll need to double or triple the recipe to make everything blend smoothly. (3 bananas minimum or 2 bananas plus 1 cup frozen fruit.) Slice the frozen banana into small pieces so it will break down faster.
- Add the sliced banana and any other ingredients to the food processor and secure the lid. Process until the banana breaks down and has a smooth and creamy ice-cream-like texture. (No need to add liquid; just be patient and keep blending!) Serve right away for a soft serve consistency.
- For scoop-able ice cream, transfer the banana ice cream to a freezer-safe dish and freeze for 2 hours. Scoop and serve.
- Leftover ice cream can be stored in a tightly covered container for up to 3 months, but it will harden so you'll need to let it thaw on the counter for 15 to 20 minutes before serving again.
Notes
- Nutrition info is based on plain banana ice cream; flavored variations will have different nutrition.
- Use at least three bananas or increase frozen fruit quantity when using large food processors for smooth blending.
- Serve immediately for soft serve or freeze for 2 hours for scoopable texture.
- Store leftovers in a sealed container up to 3 months; thaw before serving.
- This recipe was tested with both mini food choppers and 12-cup food processors for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 27g | 9% |
| Protein | 1g | 2% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 422mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 6mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
