Banana “Ice Cream”

Mar 8 2010 | by ffvhelper | 12 Comments » |
Tags: Eat To Live, gluten-free

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Recipe by: Susan V, from the archives circa 2003

bananas, frozen
plain or vanilla soymilk
sweetener, if desired

Start with at least 1 frozen banana per serving. If the bananas are not sliced, break them into pieces and put them into your food processor. Begin processing, and slowly drizzle in soymilk until it is the consistency of ice cream. Add sweetener, if desired, and blend it in. Serve.

Variations:

add cocoa powder while processing to create chocolate-banana ice cream
other frozen fruits work well, too. Try peaches, mangos, strawberries, or any combination.
add walnuts for banana-walnut “ice cream”

Tip: wrap bananas in plastic wrap before freezing. Be sure they’re frozen solid before using.

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12 Responses to “Banana “Ice Cream””

1. artscottnet Says:

   June 17th, 2013 at 8:10 pm

   I love this! I added a little vanilla and some toasted oat bran and a few walnuts to my last batch. I find I don’t need any soymilk, it blends fine in my processor to a consistency of soft-serve. I freeze this in silicone molds (about 1/2 cup each – it fills you up quick) in the perfect size to melt over peanut butter banana cookies in the microwave… it pools down around the cookie not unlike hot fudge would, so delicious and no added fat!
2. Marian Gleason Says:

   May 3rd, 2013 at 5:29 pm

   TIP #1: place strips of parchment paper on a cookie sheet, slice one banana onto each strip, then place cookie sheet into freezer for a few hours or overnight. When fully frozen, roll up each strip of parchment paper and place each roll (one banana per roll) into plastic bag. Keep frozen until the urge for ice cream overtakes you… You will have ONE banana per person ready whenever you are!

   TIP #2: add 3 frozen strawberries to one cup soymilk in blender, plus one portion of frozen banana slices, and some cocoa powder. Blend til smooth for a SHAKE!!!
3. lisa brown Says:

   April 23rd, 2012 at 4:23 pm

   How many calories is in it and what is the serving size???1 cup, 1/2 cup????
4. Britt Bravo Says:

   July 2nd, 2011 at 8:26 pm

   Thanks, Susan!
5. Mark G Says:

   July 1st, 2011 at 1:48 am

   Better still is if you have an omega juicer or similar juicer with a homogenizing blank you can run your nanas through the blank and out comes yummy soft serve. Better still, put the auger in the freezer overnight and take it out at the same time as you take your nanas out and it will actually make your soft serve a bit harder. Then you can blend cacao, sweetener, nuts, etc. and eat as is or refreeze for 30 minutes to an hour for slightly harder ice cream. Yum.
6. SusanV (admin) Says:

   June 30th, 2011 at 6:38 pm

   You can use any milk or no milk at all. If you blend the banana long enough, it gets creamy even without added liquid.
7. Britt Bravo Says:

   June 30th, 2011 at 6:18 pm

   This sounds delicious. Is it best with soy milk, or could you use Almond, Rice, or another milk alternative too?
8. Chris Says:

   January 27th, 2011 at 10:42 pm

   This “ice cream” is amazing! I couldn’t believe it was made out of bananas! Check out other dairy-free “ice cream” ideas at http://ingredientcritic.com/ice-cream-hold-the-cream
9. Terri Says:

   September 6th, 2010 at 7:13 am

   We love this “ice cream”. I add a handful of strawberries and about half a teaspoon of sugar and give it to my 7-year old for dessert – she calls it “strawberry freezy”. It’s so nice to know she’s eating something so healthy for dessert!
10. SusanV (admin) Says:

    September 4th, 2010 at 9:47 pm

    Unless you freeze it afterward, it’s more like soft-serve than ice cream from a carton.
11. Clara Says:

    September 4th, 2010 at 9:32 pm

    I was wondering what the consistency of this is when frozen- does it scoop somewhat like icecream or is it more “ice-y”?

    Thanks!
12. Phoebe Says:

    August 29th, 2010 at 12:00 pm

    I just want to say how much I appreciate this recipe – it is absolutely delicious, so easy, and I am very glad I found it! I have never had this much success with a random recipe discovered online before…thank you for posting it!