Banana Nice Cream
Two-ingredient frozen banana soft-serve. A cold craving fix with no dairy and no ice-cream maker.
Frozen ripe bananas blend into a soft-serve texture that scratches the ice-cream itch. Cocoa, peanut butter, or berries turn it into dessert without refined sugar if the bananas are ripe enough.
Freeze banana slices flat on a tray first so they do not clump into one ice brick.
Nutrition
Per 1 bowl (half recipe, plain)
- Calories
- 160 kcal
- Protein
- 2 g
- Carbs
- 40 g
- Fat
- 1 g
- Fiber
- 4 g
Dietary
plant based · gluten free · oil free · nut free
Protein sources
banana
Ingredients
- 13 ripe Bananas, sliced and frozen solid
- 22–4 tbsp Plant Milk as needed
- 31 tbsp Cocoa powder or Peanut Butter (optional)
- 4Pinch of Salt
- 5Toppings: nuts, cacao nibs, or berries
Instructions
- 1
Add frozen banana slices to a strong blender or food processor.
Bananas must be fully frozen or the texture stays slushy-sweet rather than creamy.
- 2
Blend, scraping sides, adding plant milk a spoon at a time until creamy.
A food processor often works better than a weak blender.
- 3
Add cocoa or peanut butter if using; blend again.
Do not add too much liquid or it becomes a smoothie.
- 4
Serve immediately as soft-serve, or freeze 30–60 minutes for a firmer scoop.
Eat soon—it melts faster than dairy ice cream.
Flavor riffs
- Mango banana with frozen mango chunks.
- Coffee: add instant coffee powder.
- Strawberry: blend in frozen strawberries.
Protein dessert
- Add a scoop of plant protein and extra splash of soy milk.
- Swirl peanut butter and top with crushed roasted peanuts.
- Serve with a side of soy curd for contrast.