I’ve been wanting to make banana ice cream forEVER, it seems. I think I must’ve pinned like a gazillion banana ice cream recipes on Pinterest over the past couple years, yet I’ve never gotten around to trying it.
The idea of making creamy, delicious ice cream with a … banana … seems so unreal and impossible.
Like, huh?
But, alas, it’s totally a real thing. I’ve seen the light, folks, and this stuff is for realz.
It’s like stupid easy, too.
I used my food processor (which I totally love), but I’ve also heard it’s possible to use a powerful blender.
Either way, the idea is that you can make this 1 ingredient banana ice cream recipe without an ice cream maker. How cool is that?
Get it…cool? Haha.
I recently posted a Cantaloupe Sorbet recipe on the blog that only uses 4 ingredients and that recipe kinda blew my mind.
Ever since I have started eating clean, I have had to really open my mind to all the possibilities beyond what I was used to.
After your mind blows up at all the stuff that is loaded with granulated sugar, refined flour, and unnecessary chemicals, there becomes a kind of peace that you can figure out anything you need as long as you get creative.
And the coolest part about getting all creative on this “ice cream” is how darn simple it is. One friggin’ ingredient ice cream, people!
Ok, Lacey, I think they get the point now. Like, stop.
My bad. I get really excited sometimes.
So, you’re probably asking yourself, “Is this really gonna taste like ice cream?”
And the answer is yes…and no.
Yes, it tastes like a sweet, cool, creamy banana soft serve ice cream that’s kinda chewy and creamy.
No, because there’s no “cream” in this ice cream. So, it’s not gonna have that luscious, thick, creamy *cough* high fat, over-processed *cough* stuff.
Not that we don’t love our regular ice cream every once in a while. Because we so do. Every once in a while…
As you can see in the pics, I added a sprinkling of ground cinnamon on my banana ice cream, but that was just for some contrast in the photos. And, frankly, because I love cinnamon. The cinnamon is totally optional, though, and isn’t even listed as an ingredient in the recipe.
That being said, all hail cinnamon 
And 1 ingredient banana ice cream without ice cream makers!
Because: yes.
- 2 large bananas
- Slice the bananas into approx. ¼ inch slices (medallions).
- Line a rimmed baking sheet with parchment paper.
- Lay the banana slices on the parchment paper, allowing the slices space in between so as not to touch each other (if they touch, they become more difficult to puree).
- Place in the freezer and freeze overnight, or for at least 3-4 hours to allow to fully harden.
- Once frozen, place the banana slices into the bowl of a food processor.
- Pulse the banana in the food processor. At first, the the banana will look crumbly. Scrape down the sides of the food processor with a spatula.
- Continue blending and the banana will start to look mushy. Scrape down the sides of the food processor again.
- Continue blending until the last tiny pieces of banana smooth out. The consistency will turn from blended banana to a soft-serve ice cream texture.
- At this point, if you wanted to add in chocolate chips or cinnamon or another addition, do so.
- While you could eat the ice cream right now, it will be super soft, so I recommend transferring it to an airtight container and freezing until solid, approximately 1-2 hours.
- If. upon removing from the freezer, the ice cream is too solid to eat, allow to set for 10 minutes at room temperature before serving.
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