One ingredient banana ice cream

frozen banana ice cream

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5 from 4 reviews

a delicious banana dessert


  • 1 large ripe/overripe banana (or 2 small)


  1. Peel and cut the banana in small coins
  2. Put fruit coins in a freezer safe glass container or in a freezer bag
  3. Freeze the banana coins for at least 2 hours, better overnight
  4. Once the fruit coins are frozen, puree them in a blender or food processor: In the first blending round the frozen banana pieces look a bit chunky and crumbled. Then with each new blending session, they change their texture. Don’t forget to scrape down the sides. First, it gets pasty like mush. Keep blending! Then slowly the mush gets smoother and suddenly it changes to a creamy consistency.
  5. But pay attention, if you have a powerful food processor like I have you could easily “over blend” it. So best is to process in short sessions on medium speed and check in between.
  6. To aerate the ice cream blend for a few more seconds more.
  7. Serve immediately!


  • You can make of course a larger batch with 2 or 3 bananas. But please make sure your food processor is big enough.
  • For a creamier result, you could optionally add a little of coconut milk (1 tablespoon)