Save My daughter came home with a homework assignment about reducing food waste, and suddenly I was staring at four bananas on the counter that had gone almost black. Instead of tossing them, I remembered reading somewhere that frozen bananas could become ice cream. Two hours later, we were blending something that tasted like magic—creamy, sweet, and made from basically nothing but fruit and a splash of milk. She's asked me to make it every week since.
What strikes me most is how it bridges something in our kitchen—my husband swears by it as a post-workout recovery, my kid eats it straight from the blender as soft-serve, and I've served it to guests who ask for the recipe expecting something complicated. The simplicity becomes its own kind of elegance.
Ingredients
- 4 ripe bananas: The darker they are (nearly black with spots), the sweeter and creamier your ice cream becomes—there's no such thing as too ripe here.
- 2 tablespoons plant-based milk: Any milk works, though oat creates the silkiest texture and coconut adds subtle flavor; the milk is just there to help everything blend into something soft.
Instructions
- Slice and arrange:
- Peel your bananas and cut them into thin coins, then lay them flat on a parchment-lined baking sheet like you're creating a golden checkerboard. This positioning matters because it helps them freeze evenly and quickly.
- Freeze solid:
- Pop the sheet into the freezer for at least 2 hours until the banana pieces are completely hard—this is the secret to getting ice cream texture instead of a smoothie. I usually freeze overnight because I'm lazy, and it works beautifully.
- Blend into cream:
- Transfer your frozen banana coins to a blender or food processor and add the milk, then blend until it goes from chunky to impossibly smooth and creamy. You'll need to scrape down the sides a few times, and that moment when it suddenly transforms is genuinely satisfying.
- Serve or refreeze:
- Eat it immediately as soft-serve for that just-made texture, or transfer to a container and freeze another hour if you want something you can scoop like traditional ice cream. Both ways are equally delicious, just different moods.
Save Last month my partner made this for their book club meeting, and someone literally gasped at the ingredient list. It became this small moment where everyone realized the best desserts don't have to come with a long list of things or complicated steps—sometimes the magic is already hiding in what you have.
Flavor Variations Worth Trying
The base recipe is so clean that additions become exciting rather than distracting. A teaspoon of vanilla extract feels luxurious, cinnamon brings warmth, and frozen berries blended in create swirls of color and tartness that balance the banana's sweetness perfectly. I once added mashed mango and couldn't stop eating it straight from the blender.
Toppings That Transform It
The ice cream itself is complete, but toppings become an experience. Granola adds crunch and keeps things interesting, dark chocolate chips turn it into something almost decadent, and crushed pistachios make it feel fancy enough for guests. Even a drizzle of almond butter takes it somewhere special.
Why This Became My Default Dessert
There's something about making something delicious from what would have been trash that shifts how you think about cooking. This recipe taught me that constraints breed creativity, and that sometimes the simplest answer is actually the best one. If you're looking for a dessert that feels like a gift rather than a chore, this is it.
- Buy bananas intentionally and let them get very ripe—they're worth the wait.
- Keep frozen banana coins in a bag in your freezer for last-minute ice cream emergencies.
- Don't skip the milk step; even a little liquid makes the blending infinitely easier.
Save This recipe proved to me that sometimes the best things in life really are simple, and that there's quiet joy in making something delicious from almost nothing. Make it tonight.