2-Ingredient Banana Ice Cream (Printable)

Naturally sweet frozen treat blending bananas and milk for a creamy, healthy dessert alternative.

# What You'll Need:

→ Fruit

01 - 4 ripe bananas

→ Liquid

02 - 2 tablespoons plant-based milk (almond, oat, coconut) or regular milk

# How-To Steps:

01 - Peel the bananas and slice them into thin coins.
02 - Arrange banana slices in a single layer on a parchment-lined baking sheet and freeze for at least 2 hours until fully firm.
03 - Transfer frozen bananas to a high-powered blender or food processor, add the milk, and blend until smooth and creamy, scraping down the sides as necessary.
04 - Serve immediately as a soft-serve or freeze in a container for 1 hour for a firmer texture before scooping to enjoy.

# Expert Suggestions:

01 -
  • It tastes like indulgent ice cream but requires no guilt, no churning, and ingredients you probably already have.
  • Those overripe bananas finally have a purpose, and the flavor gets better the more spotted they are.
  • Perfect for anyone avoiding dairy or added sugars, yet somehow feels like a proper treat.
02 -
  • Those bananas need to be fully frozen or your ice cream becomes a pudding—I learned this the hard way with unfrozen attempts that taught me patience is the real ingredient.
  • A high-powered blender makes an enormous difference; regular blenders can struggle with frozen fruit, so pulse and scrape rather than forcing it.
03 -
  • Slice your bananas thinner than you think you need—they freeze faster and blend into creamier texture more reliably.
  • Use the coldest milk from your fridge and add it slowly while blending, because overworking frozen banana with too much liquid creates ice crystals instead of cream.
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