Save One afternoon, my kid came home asking for ice cream on a sweltering day, and I realized the freezer was empty except for a bunch of bananas I'd been meaning to use. Out of curiosity and a little bit of necessity, I sliced them up, froze them, and blended them with a splash of milk. What emerged was silky, naturally sweet, and honestly more satisfying than any store-bought version. That moment changed how I thought about simple ingredients doing extraordinary things.
I made this for a small dinner party once, and someone asked if I'd bought it from a fancy gelato shop. When I told them it was basically just bananas and milk, they didn't believe me until I showed them the blender still sitting on the counter. That's when I realized how deceptively simple the best things often are.
Ingredients
- Ripe bananas: The sweeter and softer they are, the better—those brownish-spotted ones everyone ignores are actually perfect here, since they blend into velvet and need no added sugar.
- Plant-based or regular milk: Just enough to loosen the mixture; too much makes it icy rather than creamy, so start with 2 tablespoons and add more only if the blender is struggling.
Instructions
- Prep your bananas:
- Peel them while they're still soft—it's much easier this way—then slice them into coins about half an inch thick so they freeze evenly and blend smoothly.
- Freeze the slices:
- Spread them in a single layer on parchment so they don't stick together, then forget about them for at least 2 hours or even overnight; solid frozen bananas are the foundation of creamy texture.
- Blend into magic:
- Tumble the hard, frozen slices into your blender with the milk and pulse first, then blend on high, stopping to scrape the sides when it gets thick and resists moving. You'll hear the sound change from solid chunks to a smooth whir—that's your cue it's done.
- Serve your way:
- Eat it immediately for that soft-serve consistency, or freeze it for another hour if you want something you can scoop like traditional ice cream.
Save My neighbor tasted this once and started bringing over her overripe bananas every week, turning what I'd thought was my small kitchen trick into a standing tradition between us. Food has a way of doing that—turning something practical into a reason to connect.
Flavor Variations That Work
The beauty of this base is how willing it is to play with others. A teaspoon of vanilla extract makes it taste like a classic ice cream parlor flavor, while a pinch of cinnamon brings warmth and spice. I've added frozen berries, peanut butter swirled in at the last second, and even a tiny bit of espresso powder to deepen the flavor.
Storage and Make-Ahead
You can keep frozen banana slices in the freezer for weeks in an airtight container, which means you're never more than 5 minutes away from ice cream. Some mornings I blend a batch and eat it warm from the blender like soft-serve; other times I freeze it solid and scoop it later.
Toppings and Serving Ideas
Plain, it's perfect. But it's also a blank canvas for whatever you're craving—granola for crunch, chocolate chips for richness, a drizzle of honey for sweetness, or crushed cookies if you want to feel a little indulgent. The simplicity of the base means toppings are never overshadowing the star.
- Toasted coconut flakes add a tropical note and a bit of texture contrast.
- A sprinkle of sea salt brings out the natural banana sweetness in an unexpected way.
- Leftover cake crumbs or cookie pieces work better here than you'd think.
Save This recipe taught me that sometimes the most memorable things come from having almost nothing in the kitchen and choosing to make something anyway. That's exactly what ice cream should be.
Recipe FAQs
- → What type of milk works best?
Plant-based milks like almond, oat, or coconut provide great flavor and creaminess, but regular milk can be used as well.
- → Can I add flavors to the frozen banana mix?
Yes, vanilla extract, cinnamon, or frozen berries can be added before blending to enhance taste naturally.
- → How do I get a firmer texture?
After blending, freeze the mixture for about an hour to achieve a scoopable, firmer consistency.
- → Should bananas be overripe?
Using slightly overripe bananas results in a sweeter and creamier frozen treat.
- → Are there any allergens to consider?
Using plant-based milk avoids major allergens, but check ingredient labels for nut or soy content if concerned.