Banana Nice Cream Recipe

For the best creamy texture, peel and slice your bananas and freeze them for at least 2 hours, though many people find 4-6 hours or overnight gives the richest thicker ice cream like result. Freezing them in a single layer helps them freeze evenly and makes blending easier too.

If it’s too runny you’re likely adding too much liquid or blending it for too long. Add milk just a little at a time to help the blades move and use fully frozen bananas. Using unfrozen bananas will make it more like a smoothie.

Yep you can freeze leftovers in an airtight container but it will harden like ice and be icy if it's frozen too long. Let it sit at room temperature for a few minutes before scooping so it softens back toward a nice cream consistency.

On its own it does lean toward a banana flavour, especially if you don’t add extra ingredients but you can blend in or top with things like cocoa, peanut butter, berries or mint to balance or boost the taste. This is what we found from making many different variations of this to really complement the fruity flavour and tone it down a bit for anyone who might not want the main flavour to be too overpowering.

People often add a splash of vanilla extract, a bit of peanut butter or cocoa powder or swirl in fruit like berries or mango to change the flavour while keeping it naturally sweet. Toppings like crushed peanuts, fresh blueberries or mint just make it even more enjoyable.

It’s possible with a standard blender but you’ll need to add a bit more liquid and work slowly, stopping to scrape the sides often. A food processor or high-speed blender usually makes the creamiest texture because it breaks up the frozen banana more smoothly.