2-Ingredient Banana Ice Cream (4 Flavors!)

Make a batch of the easiest banana ice cream to share with the kids with just two ingredients and the creamiest texture! It takes about 5 minutes, there are four yummy flavor options (including homemade chocolate shell) and is just so good.

Banana Ice Cream

There are so many things we can do with an abundance of ripe bananas (or leftover bananas that the kids have decided not to eat) and while we love Banana Bread, Banana Bread Muffins, Banana Cookies, and Banana Cake, we adore this Banana Ice Cream.

Sometimes this is known as “nice cream”, but I don’t like the implication that other ice cream is potentially “mean cream” (kids are literal, what can I say!), so I just call it a more direct name.

It also is literally bananas and cream, so that’s a good explanation to me.

Ingredients You Need

To make this recipe you need:

• Very ripe frozen bananas: You can use ones purchased at the store or bananas you’ve frozen yourself. I usually freeze them in halves, which works fine, though slices may blend up a little faster.
• Cream: I used regular heavy cream here, though you could also use half and half, coconut cream, or even Greek yogurt if that’s what you happen to have.
• Optional add-ins: To add more flavor, you can add peanut butter, maple syrup, a splash of vanilla extract, or you can top with a quick homemade chocolate Magic Shell.

Step-by-Step Instructions

Below is a look at how to make this recipe so you know what to expect. Scroll to the end of the post for all of the specifics, amounts, and timing.

1. Add the frozen bananas to a food processor.
2. Seal the lid and start to grind on LOW. Continue going, stopping occasionally to scrape down the sides as needed.
3. Add in the cream and continue grinding, working up to HIGH speed as the mixture becomes smooth.
4. Serve, or pop into the freezer to harden up if it’s too soft to scoop.

This has the texture of soft serve, usually, so it’s best eaten right after making or you can store it for later in the freezer.

Flavor Variations for Banana Ice Cream

You can make plain Banana Ice Cream with my base recipe, or you can make one of the following flavor options:

How to Store

This banana soft serve is best right after making—it will have the texture of soft serve ice cream or sorbet—or you can freezer in a freezer-safe container (or small containers) for up to 3 months. It freezes hard, so you’ll need to let it soften at room temperature for a bit before serving from the freezer.

You can also make this idea into Banana Popsicles.

Best Tips for Success

• Use very ripe frozen bananas for the best flavor.
• Be patient when grinding in the food processor as it takes a few minutes to break down the bananas.
• Add an optional flavor addition as you like.
• Top with homemade Magic Shell as you like. (See the Notes at the end of the recipe).
• Serve right after making or store in the freezer for later.
• Use the mixture to make popsicles.

I’d love to hear your feedback on this post, so please comment below to share!

• Add the frozen bananas to the bowl of a food processor. Seal and start grinding on LOW, stopping to scrape down the sides of the bowl occasionally. Keep going until the banana is in small pieces that look like coarse sand.

• Add the cream and any optional add-ins. (See the Notes below for options.)

• Continue grinding on LOW until the mixture starts to look creamy, then switch to HIGH to make a smooth and creamy banana ice cream.

• Serve immediately.

Banana-Peanut Butter Ice Cream: Add 2 tablespoons creamy peanut butter to the food processor with the cream for more flavor.
Banana-Vanilla Ice Cream: Add 1 teaspoon of vanilla extract to the mixture.
Banana-Maple: Add a splash of maple syrup (or you could use honey for kids over age 1).
Banana Ice Cream with Magic Shell: Melt ½ cup chocolate chips and 1 tablespoon coconut oil in a heat-safe bowl in the microwave in 30 second increments, stirring in between. Let cool for 10-20 minutes (so it’s not so hot that it immediately melts the ice cream), then drizzle over the ice cream for homemade chocolate shell that hardens on cold foods. Store leftovers in a container in the fridge and warm to use again.
 

• This banana soft serve is best right after making—it will have the texture of soft serve ice cream or sorbet—or you can freezer in a freezer-safe container (or small containers) for up to 3 months. It freezes hard, so you’ll need to let it soften at room temperature for a bit before serving from the freezer.
• Dairy-free: Use full-fat coconut cream.

• Use very ripe frozen bananas for the best flavor.
• Be patient when grinding in the food processor as it takes a few minutes to break down the bananas.
• Add an optional flavor addition as you like.
• Top with homemade Magic Shell as you like. (See the Notes at the end of the recipe.
• Serve right after making or store in the freezer for later.
• Use the mixture to make popsicles.

Calories: 184kcal, Carbohydrates: 35g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Cholesterol: 17mg, Sodium: 6mg, Potassium: 551mg, Fiber: 4g, Sugar: 19g, Vitamin A: 315IU, Vitamin C: 13mg, Calcium: 17mg, Iron: 0.4mg