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A frozen treat does not get any easier or healthier Banana Ice Cream with 1 ingredient. Gluten-free, dairy-free, sugar-free and guilt-free. 
 
Holding a waffle cone with banana ice cream topped with chopped pecans
 
This is one of my first recipes that I made back in 2013 when I launched this website. The pictures are new and there is a step-by-step video, but the recipe is the same (because there’s nothing to change).

It’s just about that time for hot days and ice cream. If you have dietary restrictions and don’t want a fake ice cream laced with unpronounceable ingredients this will be  your new favorite ice cream.

Scooping banana ice cream from an oval dish

Serve in a bowl or a good old-fashioned waffle cone. Top with any ice cream toppings you love, caramel sauce ( < click text for recipe link), roasted nuts, chocolate chips, the choices are endless.

Optional additions

Peanut butter, almond butter (mix in after the bananas are blended). Add frozen strawberries or blueberries. Stir in cooled, melted chocolate.

We all have those bananas that brown and ripen way too fast before we can eat them. Everyone’s first thought is to make banana bread, but this is so much easier.

2 waffle cones with banana ice cream standing up in a glass

If you have a bunch of bananas in your fruit bowl, as they start to ripen (before they get mushy and bad), slice them up, lay them on a cutting board, whatever will fit in your freezer and freeze them for a couple of hours. Once they’re frozen, put them in a ziptop bag or sealed container.

If you can find frozen bananas in your store, even better!

If you’ve tried this Banana Ice Cream or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!

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Yield: 4

1 Ingredient Banana Ice Cream

Scooping banana ice cream from an oval dish

Frozen, sliced bananas are blended to a smooth and creamy ice cream

Prep Time 2 hours
Total Time 2 hours

Ingredients

  • 8 ripe bananas, sliced

Instructions

  1. Spread the banana slices onto a plate and freeze for 1 to 2 hours.
  2. Add the bananas to a food processor and process until smooth, scrape down the sides if needed.
  3. Transfer to a glass or plastic storage container with a lid, and store in the freezer for up to 3 months.

Nutrition Information

Yield

4 cups

Serving Size

1 cup
Amount Per Serving Calories 210Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 2mgCarbohydrates 54gFiber 6gSugar 29gProtein 3g
© Janette
Cuisine: American / Category: Dessert