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This Homemade Banana Ice Cream recipe is a Dairy-free, no-churn, frozen banana “nice cream” with no added sugar – topped with tropical fruit for a cool treat. Perfect for any time of the year! Have your ice cream with no guilt all summer long.
Homemade Banana Ice Cream is a great way to cool off with a refreshing taste of fresh fruit. This recipe is a hit in my family. I make it all the time and ‘try’ to keep it stalked all summer long. It’s super fun to make this healthy ice cream and would be a great alternative for the kids or adults this summer. Also, there is no need to worry about an ice cream maker and you won’t have to throw out any more over-ripe bananas.
If you’re after other delicious banana recipes, why not also try my Healthy Banana Bread Recipe or my Banana Protein Pancakes?
Why you’ll love it
- The perfect summer treat! Vibrant, cool, and totally refreshing – this is perfect to whip up for BBQs and summer parties.
- An easy ice cream recipe. This is so simple to make, no special equipment is needed, like an ice cream maker. Only 6 ingredients needed and less than 10 mins to prep!
- Healthy. Ditch the store-bought ice cream, This dairy-free ice cream is made with coconut milk and packed with bananas, mango, and pineapple.
Ingredients you’ll need
- Bananas: Very ripe, sliced then frozen.
- Mango: Frozen
- Pineapple: Frozen
- Coconut Milk
- Toppings: Fresh fruit, coconut flakes, mint leaves.
How to make this banana ice cream
Step 1: First, place the frozen fruit in a food processor or high-powered blender. Next, add the coconut milk.
Step 2: Pulse a few times to blend the fruits. Using a spatula scrape down the sides of the food processor.
Step 3: Blend for approximately 5 minutes, stopping occasionally to stir, until a creamy frozen mixture is formed.
Step 4: Finally, spoon the “ice cream” into bowls, top with fruit and coconut flakes, and garnish with mint. Enjoy!
Recipe notes and tips
- Use ripe, spotty bananas for the best flavor and sweetness.
- Peel and slice the bananas into 1/2-inch ‘coins’ instead of large chunks, as chunks can be more difficult to blend.
- If you’re having trouble blending the bananas, let them banana thaw for a few minutes. This will allow the slices to soften and become easier to blend.
- You can use a food processor or blender to mix the fruit.
- For that lovely soft serve look, spoon the homemade banana ice cream into a piping bag fitted with a star tip and pipe it into bowls to get the look as shown in the picture.
- Also, when blending the fruit, you may need to add a little more coconut milk to reach your desired consistency.
Frequently asked questions
The reason it’s called “nice cream” is that it’s similar to classic ice cream, but is better for you because it’s not loaded with dairy and other calorie-heavy ingredients. It’s also sometimes called banana soft serve because you eat it straight out of the food processor, with a similar consistency to soft serve. Win-win!
So, bananas can be frozen in two different ways. Say what? Often freeze them with the peels on which lasts about 2 months. Also, if they are frozen with peel and cut up into smaller pieces, they can last up till 4 months.
This no-churn ice cream plays well with so many toppings! Here are a few:
Fresh fruit –
Cocoa nibs – can be dairy-free.
Toasted nuts – pecans, walnuts, or peanuts would be great.
Seeds – sesame seeds, chia seeds or flax seeds would add a lovely texture.
Peanut butter – melt some peanut butter and drizzle some on top – so good!
Recipes you may like
- Healthy Pumpkin Muffins
- Chocolate Chip Pumpkin Bread Recipe
- Banana Oatmeal Chocolate Chip Muffins
- Keto Chocolate Chip Cookies
- Banana Protein Donuts
Also, if you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Tropical Banana “Ice Cream” recipe
Ingredients
- 2 bananas, very ripe, peeled, cut into coins, then frozen
- 1/2 cup mango, frozen
- 1/2 cup pineapple, frozen
- 1/4 cup coconut milk, or more if needed
- 1/2 cup chopped fresh fruit such as kiwi, pineapple, and mango
- 2 tablespoons coconut flakes
- Optional: fresh mint for garnish
Instructions
- Place the frozen fruit in a food processor or high powered blender. Add the coconut milk. Blend for approximately 5 minutes, stopping occasionally to stir, until a creamy frozen mixture is formed – you may need to add a little more coconut milk to reach your desired consistency.
- Spoon the "ice cream" into bowls or alternatively spoon it into a piping bag fitted with a star tip and pipe into bowls to get the soft serve to look as shown in the picture.
- Top the “ice cream” with fresh fruit and coconut flakes and serve. Garnish with mint if desired.
Notes
- Use ripe, spotty bananas for the best flavor and sweetness.
- Peel and slice the bananas into 1/2-inch ‘coins’ instead of large chunks, as chunks can be more difficult to blend.
- If you’re having trouble blending the bananas, let them banana thaw for a few minutes. This will allow the slices to soften and become easier to blend.
- You can use a food processor or blender to mix the fruit.
- For that lovely soft serve look, spoon the homemade banana ice cream into a piping bag fitted with a star tip and pipe it into bowls to get the look as shown in the picture.
- When blending the fruit, you may need to add a little more coconut milk to reach your desired consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
