Banana Ice Cream
A quick and easy recipe for creamy banana ice cream made with just a few ingredients, perfect for hot summer days.
Ingredients
Base Ingredients
- 4 medium Ripe bananas Look for overripe bananas with brown spots.
- 1 cup Cream or coconut milk Use heavy cream for richness or coconut milk for a dairy-free option.
- 1 teaspoon Vanilla extract Adds flavor depth.
Optional Add-Ins
- 2 tablespoons Sweetener (honey, maple syrup, or sugar) Adjust based on sweetness preference.
Instructions
Preparation and Freezing
- Peel the ripe bananas and slice them into manageable chunks.
- Place the banana slices in an airtight container or a zip-top bag and freeze for at least 2 hours or until completely solid. For best results, freeze overnight.
Blending
- Once the bananas are frozen, add them to a blender or food processor along with the cream (or coconut milk) and vanilla extract.
- Blend on high until smooth and creamy, stopping to scrape down the sides as needed.
- Taste the banana ice cream; if desired, stir in the sweetener and blend again to combine.
Serving
- For a soft-serve consistency, enjoy immediately or transfer to a lidded container and freeze for an additional hour for a firmer texture.
- Scoop into bowls and garnish with your favorite toppings such as nuts, chocolate chips, or fruit.
Notes
Use fully ripe bananas for best flavor. Add-ins can be mixed in after blending to maintain texture. Store in an airtight container; banana ice cream lasts up to a month in the freezer.