5 from 81 votes
How to Make Banana Ice Cream (Nice Cream)
Banana Ice Cream or "Nice Cream" is a dairy-free frozen treat made by blending frozen bananas into a creamy, ice-cream-like texture. The recipe features variations including strawberry, peanut butter, chocolate, and combinations thereof. No additional liquid is needed, and it can be served immediately as soft serve or frozen further for scoopable ice cream. It relies on frozen bananas as the base for natural sweetness and creaminess.
Prep Time
5 mins
Total Time
5 mins
Servings:
1
Calories:
105 kcal
Course:
Dessert
Cuisine:
Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 105
% 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.