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Creamiest No-Churn Banana Ice Cream

Close-up overhead shot of creamy, pale yellow banana ice cream scooped into a light ceramic bowl.
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Make incredibly creamy banana ice cream without an ice cream maker. This recipe offers a base for both a simple, healthy ‘nice cream’ and a richer, dairy-based version.

Ingredients

Scale
  • 4 large ripe bananas, peeled, sliced, and frozen solid
  • 1/4 cup milk (dairy or non-dairy for nice cream; heavy cream for richer version)
  • 1 teaspoon vanilla extract (optional)
  • 1 tablespoon sweetener (optional, maple syrup or honey)

Instructions

  1. Place the frozen banana slices into a strong food processor or high-powered blender.
  2. Pulse the bananas until they break down into small crumbles. Stop and scrape down the sides as needed.
  3. Continue processing. The mixture will look crumbly, then paste-like, and finally, it will suddenly turn smooth and creamy, resembling soft-serve ice cream. This may take 3 to 5 minutes of continuous processing.
  4. Add the milk (or cream), vanilla, and sweetener (if using). Process until just combined and fully smooth. Do not over-process once smooth.
  5. For soft-serve consistency, serve immediately.
  6. For hard ice cream, transfer the mixture to a freezer-safe container, press plastic wrap directly onto the surface, and freeze for at least 2 hours.

Notes

  • For a richer, traditional flavor, substitute the milk with 1/2 cup of heavy cream and add 2 tablespoons of sugar before blending.
  • To make Peanut Butter Banana Ice Cream, add 2 tablespoons of smooth peanut butter during the final blending stage.
  • For Chocolate Swirl Banana Ice Cream, reserve 1/4 cup of the finished soft-serve mixture, mix it with 1 tablespoon of cocoa powder, then layer the plain and chocolate mixtures in the freezer container before freezing.

Nutrition

Find it online: https://hungryhearld.com/creamiest-banana-ice-cream-recipe/