This is one of my favourite frozen treats because it has no refined sugar, it only consists of the natural sugars from the fruit, it’s dairy free and has an abundance of nutrients. It’s not only tasty but healthy too! Banana Ice Cream aka ‘nice cream’ is a great way to get your sweet fix without the digestive upset from cow’s milk. And it’s only 2 ingredients, yup you read that correctly a 2-ingredient ice cream that is super simple to make in a high speed blender!
‘Nice cream’ as it’s commonly referred to, is not like a traditional ice cream, it has more of a soft serve consistency. It’s essentially a healthy, sugar-free, dairy-free version of ice cream. There are so many tasty variations you can experiment with but I wanted to keep this one simple and provide you with a basic recipe that you can have fun customizing and making all your own! This recipe is a hit with little ones and big ones alike. They’ll also love making it with you!
For this recipe you will need:
- a high speed blender (I use a Vitamix) or food processor
- cutting board
- baking sheet (optional – can freeze on cutting board as well)
- parchment paper
- airtight glass containers or stasher bags that are freezer safe
- ripe bananas
- frozen fruit of your choice: blueberries, mango or strawberries
- optional toppings (see list below)
For the banana:
The key to this recipe is to use very ripe bananas for the ice cream to be sweet. Brown spotted bananas will provide the best result. The best way to freeze bananas for this recipe is to cut them into coin sized slices and lay them out flat on a baking sheet or cutting board lined with parchment paper and freeze them for at least 3 – 4 hours. I like to cut them approximately 1/2 an inch thick because I find it to be easier on my blender.
ECO TIP
A great way to reduce food waste is to freeze overripe bananas and use them in this recipe! Bananas that look a little beat up can make a very sweet and delicious ice cream.
Once frozen solid then you can add them to the blender or if you’d like to make the recipe at a later date transfer them to an airtight container in the freezer. If your blender or food processor is having any issues blending up the frozen ingredients allow them to sit for a few minutes and soften up. If you like a soft serve consistency than you can go ahead and enjoy! If you prefer more of a traditional consistency transfer ice cream to a loaf pan lined with parchment paper and freeze it for an additional 2 – 3 hours. Use an ice cream scoop to serve! Much like traditional ice cream if it’s too hard you may have to let it soften for 10 – 15 minutes before scooping.
This recipe is both kid and adult-approved, River loves making this with me! A great way to enjoy this ice cream is by having a variety of toppings to choose from. I like to add a little crunch to mine from nuts, seeds or cacao nibs.
Optional Toppings:
- Nuts & seeds: hemp seeds, sesame seeds, cashews, chopped almonds, pumpkin seeds
- Nut butter: almond, peanut or pumpkin seed
- Crunch & texture: cacao nibs, coconut flakes, goji berries, dried fruit, medjool dates, sea salt
- Fresh fruit: kiwi, strawberry, or peach slices, mango chunks, raspberries, blueberries, blackberries
- Fresh herbs: mint, basil, thyme
- Decadence: coconut whipped cream, dark chocolate chips
Flavour combinations of endless! Here is a list of some optional flavours you can add directly to your blender.
Optional Flavour Additions:
- Vanilla extract
- Nut milk (homemade cashew milk is a favourite or coconut milk)
- Nut butter
- Tahini
- Cacao powder
- Matcha
- Spirulina
- Cinnamon
- Cardamom
- Ginger
- Medjool dates
- Honey
- Pure Maple Syrup
If you make this recipe tag me @moniquelahey on Instagram so I can see your beautiful creations!
Banana Ice Cream 3 Ways: Strawberry, Blueberry and Mango
Ingredients
- 2 ripe, spotted bananas
- 1/2 cup frozen fruit of your choice: organic sliced strawberries, blueberries or mango chunks (you may want to chop frozen mango chunks into smaller pieces before blending)
Instructions
- Peel and chop bananas into 1/2 inch thick coin-sized slices.
- Line a baking sheet or cutting board with parchment paper. Lay out banana slices evenly and let them freeze for at least 3 – 4 hours. (If freezing them overnight or longer transfer to an airtight container.)
- Once frozen add 2 bananas and 1/2 cup of frozen berries or frozen mango to a blender and blend until you achieve a creamy consistency.
- If you like a soft serve consistency scoop it out of the blender add your toppings and enjoy!
- If you prefer a firmer consistency transfer to a loaf pan lined with parchment paper and pop it into the freezer for an additional hour or two.
