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Banana Ice Cream

Name: Banana Ice Cream
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 6 very ripe bananas (peeled and frozen); 1 teaspoon vanilla extract; ¼ teaspoon sea salt; Milk (as needed to blend)

One-ingredient banana ice cream is easy to make in the food processor! Made with frozen bananas, this gluten-free, dairy-free treat is smooth, creamy, and delicious. I like to add a little vanilla and salt to mine. Find more flavor variations in the blog post above!

10 min total 10 min prep 4

Ingredients

4 serv.

6 very ripe bananas (peeled and frozen)
1 teaspoon vanilla extract
¼ teaspoon sea salt
Milk (as needed to blend)

Instructions

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1 Remove the bananas from the freezer. Let them sit at room temperature for 15 minutes to soften slightly, then chop.
2 In the bowl of a food processor, place the chopped bananas, vanilla, and salt. Process for 3 to 5 minutes, or until the bananas have a smooth, whipped texture similar to soft serve. Stop and scrape down the sides of the bowl as needed. If the bananas are too frozen to fully process, let them thaw for another minute or so. You can also add milk to help the bananas blend, but the texture is creamiest with just banana.
3 Enjoy immediately, or for firmer ice cream, transfer to an airtight container and freeze for up to 2 hours before serving. Don’t freeze it for much longer, or it will be too firm and icy to scoop. This banana ice cream is best enjoyed on the day it’s made.