This Banana “ice cream” is a cool summer treat idea that is simple to make, and is perfect for those hot summer days when you need a little something’. Banana ice cream might just be the easiest recipe you’ll ever make – it only has one main ingredient!
Bananas contain potassium, folate, and many other vitamins and minerals such as vitamin C. Because they are a fruit, bananas are low in toxic chemicals that other parts of plants contain (like leaves, roots, stems…), making them a good snack choice for someone trying to reduce inflammation and heal.
Bananas are soft and smooth, and when you freeze them…golly gee willikers it’s just like ice cream!
This recipe also uses cream and honey. It’s controversial, but, I prefer local, organic and raw cream and honey. They are both nutrient dense, real foods that are bioavailable (meaning your body can actually digest and use the nutrients better). In Canada, raw dairy is banned, so if I can’t get my hands on it – I use organic heavy cream (from our locally owned health food store), or butter. Our honey comes by the bucket-full, straight from the beekeeper down the road. I know – you’re jealous. Farmers are friendly, call one up, and get connected to a good local source.
This recipe is so versatile – I’ll offer some variations and substitutions at the end, so read on!
You Will Need:
This recipe is made with a food processor. A good quality high speed blender will also work, but I do prefer to use the food processor for this recipe.
We received a Breville Food Processor as a wedding gift and I love it. It’s an appliance I use often, and offers so many cooking and food prep possibilities. I would recommend investing in a good one.
Choose The Best ‘Naners
I like buying more bananas than we need, just so I can freeze some when they’re they perfect flavour. A few brown spots is where it’s at. Peel them first, then freeze. Make sure then spend at least 12 hours in the freezer so they are frozen solid.
The Steps
- Blend everything in the food processor, and scrape down as needed.
2.Once smooth, dish it up, and enjoy!
The Best Banana Ice Cream Recipe
4 Frozen Bananas
4 tbsps heavy cream
1 tbsp honey (optional)
Add the frozen bananas, cream and honey to the food processor and blend. You will need to stop to scrape down the bowl a few times. Once it looks smooth, dish it up and ENJOY!
If you prefer a harder ice cream texture, pop it back into the freezer for half an hour or more. It stays creamy even when it’s frozen solid.
VARIATIONS
Banana Ice Cream with FREEZER FUDGE CHUNKS: You’ll be so proud of yourself if you make this. Click here for the freezer fudge recipe, then chop it up and mix it into the ice cream. Save yourself the dishes and make both recipes while you have the food processor out!
Peanut Butter Banana: Add 2-4 tbsps of peanut butter and a pinch of cinnamon.
Creamy Chocolate Banana: Add 2 tbsps of raw cacao powder.
Maple Almond Banana: Substitute the heavy cream for almond butter, and the honey for 1-2 tbsp of maple syrup
Strawberry Banana: Blend in a handful of fresh strawberries.
Chunky Banana Nut: Add 2 tbsp of nut butter, 1/2 cup of chopped nuts, and 1 tbsp maple syrup.
You can see how creative you can get with this recipe by adding a few tablespoons of your favourite flavours. Or, keep it simple and don’t add anything! Perhaps just a half teaspoon of vanilla is all you need.
SUBSTITUTIONS
Don’t have heavy cream? Substitute the heavy cream for any delicious fatty ingredients you do have…butter, nut butter, coconut oil, coconut cream, avocado? Maybe not avocado…
Don’t have honey? Well…you’re missing out. Bananas are sweet enough so you could totally skip it. Or, maple syrup would do.
I hope you enjoy this recipe! Let me know in the comments if you tried this banana ice cream recipe. Did you go for the original or try out another variation? Please tell me you added freezer fudge to it. It’s really the best.