Pin I stumbled on this recipe during a power outage one sticky July afternoon when the freezer was packed with bananas I'd meant to use for bread. My daughter was cranky, the house was hot, and I needed something cold and fast. I grabbed the frozen slices, tossed them in the blender with a splash of oat milk, and watched her eyes go wide when I handed her a bowl. She called it magic ice cream, and honestly, I couldn't argue.
I made this for a potluck once and didn't tell anyone it was just bananas. Three people asked for the recipe, and one swore I'd added heavy cream. When I finally confessed, they looked at me like I'd pulled off a magic trick. That's when I realized how much joy there is in something this simple fooling everyone into thinking it's fancy.
Ingredients
- Ripe bananas: The riper they are, the sweeter and creamier your ice cream will be, look for brown spots and soft peels.
- Plant-based milk or regular milk: Just a splash helps the blender move smoothly without watering down the flavor, oat milk adds a subtle sweetness while almond keeps it light.
Instructions
- Slice and freeze:
- Peel your bananas and cut them into thin coins so they freeze faster and blend easier. Spread them on a parchment-lined baking sheet in a single layer and freeze until rock solid, at least two hours.
- Blend until creamy:
- Drop the frozen slices into a high-powered blender or food processor, add the milk, and let it rip. It'll look crumbly at first, then suddenly turn silky and pale, scrape down the sides once or twice to help it along.
- Serve or freeze:
- Eat it right away for soft-serve texture, or scoop it into a container and freeze another hour for something you can scoop like real ice cream. Either way, it's ridiculously good.
Pin 
One winter evening, my son asked if we could make the banana ice cream even though it was freezing outside. We sat at the table with bowls of it, steam from our tea curling up beside cold spoonfuls of cream, and he said it tasted like summer hiding in the freezer. I think about that every time I make it now.
Flavor Variations I've Tried
I've stirred in a spoonful of cocoa powder for chocolate nights, tossed in frozen strawberries when they're on sale, and once added a drizzle of maple syrup and cinnamon for something that tasted like autumn. The base is so neutral that it bends to whatever mood you're in, and I've never had a combination fail on me yet.
What to Do If It Won't Blend
If your blender stalls, let the bananas sit on the counter for five minutes to soften just slightly, then try again with a little extra milk. I've also learned to pulse it a few times before holding down the blend button, it helps break up the frozen chunks without burning out the motor.
Storing and Scooping Later
When I freeze the blended ice cream in a container, I let it sit on the counter for about five minutes before scooping or it comes out rock hard. I also press parchment paper directly onto the surface before sealing the lid, it keeps ice crystals from forming and ruining the texture.
- Use a warm scoop dipped in hot water for cleaner servings.
- Store it in a shallow container so it freezes evenly and is easier to dig into.
- Eat it within a week, the texture starts to get icy and dull after that.
Pin This recipe taught me that the best things in the kitchen don't need long ingredient lists or fancy techniques, just good timing and a willingness to trust something so simple. I hope it surprises you the way it surprised me.
Recipe Questions & Answers
- → What types of milk can I use?
Plant-based milks like almond, oat, or coconut work well, as does regular dairy milk depending on dietary preference.
- → Can I add flavors to the frozen banana blend?
Yes, vanilla extract, cinnamon, or frozen berries can enhance the taste before blending.
- → How do I achieve a firmer texture?
After blending, freeze the mixture for an additional hour to firm it up before serving.
- → What's the best way to freeze bananas for blending?
Slice bananas thinly and freeze them in a single layer on parchment paper to avoid clumping during blending.
- → Are overripe bananas better for this dessert?
Yes, slightly overripe bananas yield a creamier and sweeter outcome, ideal for this frozen treat.