Save My blender was whirring at full speed when I realized I'd forgotten to buy ice cream again. Four browning bananas sat on the counter, and I remembered a trick someone had mentioned at a potluck months earlier. I tossed the frozen slices into the blender with a splash of oat milk, and within two minutes, I was eating something that tasted like soft-serve. No one believed me when I said it was just bananas.
I made this for my niece on a hot afternoon when she refused to eat anything healthy. She watched me blend frozen bananas and kept asking when I'd add the sugar. When I handed her the bowl, she took one bite and looked confused, then asked for seconds. That was the moment I stopped buying pints of store-bought dessert.
Ingredients
- Ripe bananas: The riper they are, the sweeter and creamier your ice cream will be, so don't toss those spotty ones.
- Plant-based milk or regular milk: Just a splash to help the blender do its job without turning the mixture into a smoothie.
Instructions
- Slice and freeze:
- Peel your bananas and cut them into thin coins, then spread them on a parchment-lined baking sheet. Freeze them for at least two hours until they're rock solid.
- Blend until creamy:
- Toss the frozen slices into your blender or food processor with the milk and blend until smooth, pausing to scrape down the sides. The mixture will go from crumbly to silky in about a minute.
- Serve or freeze:
- Eat it right away as soft-serve, or scoop it into a container and freeze for another hour if you want it firmer.
Save One evening I added a handful of frozen strawberries and a sprinkle of cinnamon before blending, and it turned into something I wanted to eat every single night. My husband started calling it fancy ice cream, even though it cost less than a dollar to make. That's when I knew this wasn't just a recipe, it was a mood.
Flavor Twists
A teaspoon of vanilla extract makes it taste like classic vanilla soft-serve, while a tablespoon of cocoa powder turns it into chocolate without any guilt. I've also thrown in frozen blueberries, a spoonful of peanut butter, or a pinch of cardamom depending on what I'm craving. The base is so neutral that it welcomes whatever you have in the pantry.
Texture Tips
The first time I tried this, I didn't freeze the bananas long enough and ended up with banana soup. Now I always freeze them for at least two hours, sometimes overnight. If you want it scoopable like traditional ice cream, transfer it to a shallow container after blending and freeze it for another hour before serving.
Serving Ideas
I like to top mine with a handful of granola for crunch, or drizzle it with a little honey if I'm feeling fancy. My kids love it with chocolate chips scattered on top, and I've served it in bowls with fresh berries for friends who thought I'd spent all afternoon churning ice cream.
- Serve it in chilled bowls so it doesn't melt too fast.
- Top with chopped nuts, coconut flakes, or a sprinkle of cinnamon.
- Make a batch and keep it in the freezer for midnight cravings.
Save This recipe taught me that the best desserts don't need a long ingredient list or fancy equipment. Sometimes all you need is fruit, a freezer, and two minutes of blending.
Common Recipe Questions
- → What type of milk works best?
Any plant-based milk like almond, oat, or coconut works well, as does regular milk, depending on dietary preferences.
- → Can I use unripe bananas?
Ripe or slightly overripe bananas are best for natural sweetness and creamy texture.
- → How long should I freeze the banana slices?
Freeze the banana slices for at least 2 hours until fully solid to achieve optimal blending consistency.
- → Can I add flavors to this frozen treat?
Yes, add vanilla extract, cinnamon, or frozen berries before blending to enhance flavor.
- → What texture can I expect?
Blend immediately after freezing for soft-serve texture, or freeze an additional hour for firmer scoops.