2-Ingredient Banana Ice Cream (Printable version)

A creamy, naturally sweet frozen treat with ripe bananas and plant-based milk for a refreshing dessert or snack.

# What You’ll Need:

→ Fruit

01 - 4 ripe bananas

→ Liquid

02 - 2 tablespoons plant-based milk (almond, oat, coconut) or regular milk

# Directions:

01 - Peel the bananas and slice them into thin coins.
02 - Arrange the banana slices in a single layer on a baking sheet lined with parchment paper and freeze for at least 2 hours until solid.
03 - Transfer frozen banana slices to a high-powered blender or food processor. Add the milk and blend until smooth and creamy, scraping down the sides as needed.
04 - Serve immediately as soft-serve or transfer to a freezer-safe container and freeze for 1 hour for a firmer texture.

# Expert Advice:

01 -
  • It tastes like indulgence but it's literally just fruit—no guilt, no added sugar.
  • Made in under 5 minutes once the bananas are frozen, so you can have ice cream whenever the craving hits.
  • Works beautifully for anyone avoiding dairy, nuts, or processed ingredients.
02 -
  • Don't skip the freezing step or try to use fresh bananas—the frozen ones are what create the creamy texture, not any added fat.
  • That magical transformation happens because frozen bananas break down into a silky base; if your blender struggles, you might need slightly warmer fruit or a touch more milk.
03 -
  • Overripe bananas with dark speckles freeze better and blend creamier than perfectly yellow ones.
  • The ratio of milk matters less than you'd think—too little and the blender struggles, too much and it becomes soft and loose, so start with 2 tablespoons and adjust from there if needed.
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