2-Ingredient Banana Ice Cream

Make a batch of the easiest banana ice cream to share with the kids with just two ingredients and the creamiest texture! It takes about 5 minutes, there are four yummy flavor options (including homemade chocolate shell) and is just so good.

Banana Ice Cream

There are so many things we can do with an abundance of ripe bananas (or leftover bananas that the kids have decided not to eat) and while we love Banana Bread, Banana Bread Muffins, Banana Cookies, and Banana Cake, we adore this Banana Ice Cream.

Sometimes this is known as “nice cream”, but I don’t like the implication that other ice cream is potentially “mean cream” (kids are literal, what can I say!), so I just call it a more direct name.

It also is literally bananas and cream, so that’s a good explanation to me.

(You may also like Strawberry Frozen Yogurt, Blueberry Ice Cream, Graham Cracker Icebox Cake, and Frozen Yogurt Bark.)

Ingredients You Need

To make this banana ice cream recipe you need to have the following ingredients on hand and ready to go.

• Very ripe frozen bananas: You can use ones purchased at the store or bananas you’ve frozen yourself. I usually freeze them in halves, which works fine, though slices may blend up a little faster.
• Cream: I used regular heavy cream here, though you could also use half and half, coconut cream, or even Greek yogurt if that’s what you happen to have.
• Optional add-ins: To add more flavor, you can add peanut butter, maple syrup, a splash of vanilla extract, or you can top with a quick homemade chocolate Magic Shell.

Step-by-Step Instructions

Below is a look at how to make this banana ice cream recipe so you know what to expect. Scroll to the end of the post for all of the specifics, amounts, and timing.

1. Add the frozen bananas to a food processor.
2. Seal the lid and start to grind on LOW. Continue going, stopping occasionally to scrape down the sides as needed.
3. Add in the cream and continue grinding, working up to HIGH speed as the mixture becomes smooth.
4. Serve, or pop into the freezer to harden up if it’s too soft to scoop.

This banana ice cream has the texture of soft serve, usually, so it’s best eaten right after making or you can store it for later in the freezer.

Flavor Variations for Banana Ice Cream

You can make plain Banana Ice Cream with my base recipe, or you can make one of the following flavor options:

• Banana-Peanut Butter Ice Cream: Add peanut butter to the food processor with the cream for more flavor.
• Banana-Vanilla Ice Cream: Add a splash of vanilla extract.
• Banana-Maple: Add a splash of maple syrup (or you could use honey for kids over age 1).
• Banana Ice Cream with Magic Shell: Melt chocolate chips and coconut oil in a heat-safe bowl in the microwave, let cool, then drizzle over the ice cream for homemade chocolate shell. So fun!

How to Store

This banana soft serve is best right after making—it will have the texture of soft serve ice cream or sorbet—or you can freezer in a freezer-safe container (or small containers) for up to 3 months. It freezes hard, so you’ll need to let it soften at room temperature for a bit before serving from the freezer.

You can also make this idea into Banana Popsicles by freezing the mixture.

Best Tips for Success

• Use very ripe frozen bananas for the best banana ice cream flavor.
• Be patient when grinding in the food processor as it takes a few minutes to break down the bananas.
• Add an optional flavor addition as you like.
• Top with homemade Magic Shell as you like. (See the Notes at the end of the recipe).
• Serve right after making or store in the freezer for later.
• Use the banana ice cream mixture to make popsicles.

Related Recipes

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Favorite Banana Popsicles

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Mango Sorbet (2-Ingredients)

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Favorite Strawberry Frozen Yogurt

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Easy Homemade Ice Cream Cake

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This post was first published September 2022.