Pin it I discovered this recipe by accident on a sweltering afternoon when my freezer held nothing but overripe bananas and a carton of oat milk. My daughter was begging for ice cream, the shop was closed, and I had maybe fifteen minutes before her patience wore thin. I threw those frozen banana coins into the blender, added a splash of milk, and watched the magic happen—what emerged was so creamy and naturally sweet that she forgot all about store-bought ice cream. Now it's our go-to summer move, and honestly, I've stopped apologizing for how simple it is.
I'll never forget making this for my friend's birthday potluck last July. Everyone had brought elaborate desserts, and there I was with frozen bananas in a tupperware, feeling oddly self-conscious. But the second I blended them up and passed around little cups, something shifted—people kept coming back for more, asking what was in it, amazed it was only two ingredients. That's when I realized simplicity can be its own kind of magic.
Ingredients
- Ripe bananas: The sweeter and slightly spotty, the better—their natural sugars concentrate as they ripen, so don't use perfectly yellow ones if you can help it. Four bananas give you that perfect balance of servings and creamy texture.
- Plant-based or dairy milk: Just a splash is needed to help the frozen banana chunks break down smoothly in the blender. Oat milk creates the creamiest result, but almond, coconut, or regular milk all work beautifully depending on your preference and diet.
Instructions
- Prep your bananas:
- Peel them while they're still soft, then slice into thin coins—think about the thickness of a quarter. This matters because thinner slices freeze faster and blend more evenly, giving you that silky texture every time.
- Set up for freezing:
- Spread the banana coins in a single layer on a parchment-lined baking sheet so they freeze individually rather than clumping together. This takes just two minutes to arrange but saves you so much time later.
- Freeze solid:
- Pop it in the freezer and forget about it for at least two hours—overnight is even better. The longer they freeze, the colder and creamier your final result.
- Blend into magic:
- Transfer the frozen coins to your blender, add that splash of milk, and turn it on. You'll hear it struggling at first, then gradually transforming into something soft and creamy; scrape down the sides as you go to keep things moving.
- Choose your serve:
- You can eat it immediately as soft-serve, or freeze it again for an hour if you want something you can scoop like traditional ice cream. Both are equally perfect.
Pin it I made this for my partner on a random Tuesday evening when they mentioned missing ice cream but feeling too full for anything heavy. Watching their face light up as they tasted it reminded me that sometimes the best comfort foods are the ones that feel almost too easy to be true. We've been making it ever since, usually in silence, just savoring something simple together.
The Beauty of Frozen Bananas
Frozen bananas are honestly one of my kitchen's secret weapons now. Beyond ice cream, I've used them to thicken smoothies, create a base for sorbet, and even blend into a chocolate mousse substitute on days when I wanted dessert but not the fuss. The trick is always peeling and slicing before they go in the freezer—I learned that the hard way, trying to peel a rock-solid banana at midnight.
Flavor Variations That Feel Natural
Once you nail the basic version, playing with flavors becomes genuinely fun. A teaspoon of vanilla extract makes it taste like soft-serve from a carnival stand. A pinch of cinnamon brings warmth, especially in cooler months. A handful of frozen berries swirled in at the end creates something that looks elegant but took zero extra effort. I've even tried a tiny splash of espresso on mornings when I needed both dessert and a wake-up call, and it absolutely worked.
Toppings and Make It Your Own
What makes this recipe feel special to me is how it invites personalization without demanding it. You can eat it plain and feel satisfied, or dress it up however your heart desires. I keep it simple most days—maybe a sprinkle of granola or a drizzle of almond butter—but I've also gone wild with chocolate chips, coconut flakes, and even a tiny pinch of sea salt when I wanted something with complexity.
- Nuts, granola, or seeds add texture and keep everything interesting with each spoonful.
- Chocolate chips, cacao nibs, or cocoa powder transform this into something darker and more indulgent.
- Fresh berries on top feel like a finishing touch that makes it feel intentional, even though you just grabbed them from the fridge.
Pin it This recipe has become my answer to so many moments—when I want something sweet but not heavy, when I'm cooking for someone with dietary restrictions, or when I simply want to prove that you don't need a long ingredient list or complicated steps to create something genuinely delicious. It's taught me that sometimes the best kitchen discoveries are the simplest ones.
Recipe FAQs
- → Can I use any type of milk?
Yes, plant-based options like almond, oat, or coconut milk work well; regular dairy milk can also be used according to preference.
- → What bananas are best for this dessert?
Using ripe or slightly overripe bananas provides the sweetest and creamiest results.
- → How can I make the dessert firmer?
Freeze the blended mixture for about an hour before serving to achieve a firmer texture similar to traditional ice cream.
- → Can I add flavors or toppings?
Yes, incorporating vanilla extract, cinnamon, or frozen berries before blending adds flavor; toppings like nuts, granola, or chocolate chips enhance texture.
- → Is any special equipment needed?
A high-powered blender or food processor is recommended to achieve a smooth and creamy consistency.