Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

This incredibly easy banana ice cream recipe takes just 10 minutes. Even better, there's no added sugar -- bananas, coconut milk, and vanilla are all you need.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

total:
10 mins
Servings:
6
Yield:
3 cups
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Banana Ice Cream

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor combine all of the ingredients.* Cover and process until smooth. Serve immediately for a soft-serve ice cream, or freeze at least 4 hours for a scoopable ice cream. Drizzle with chocolate shell, if desired. Store in freezer up to 1 week.

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*

It's best to use the bananas directly from the freezer without letting them thaw.

Strawberry-Raspberry Ice Cream

Prepare as directed, except add 1/2 cup each strawberries and raspberries and reduce coconut milk to 2 Tbsp. Makes 8 (1/2-cup) servings.Per Serving: 63 calories, 1 g protein, 15 g carbohydrate, 0 g total fat (0 g sat. fat), 0 mg cholesterol, 2 g fiber, 8 g total sugar, 1% Vitamin A, 14% Vitamin C, 1 mg sodium, 1% calcium, 1% iron

Peanut Butter Ice Cream

Prepare as directed, except add 1/4 cup peanut butter or other nut butter and reduce coconut milk to 2 Tbsp. Makes 6 (1/2-cup) servings.Per Serving: 139 calories, 3 g protein, 21 g carbohydrate, 6 g total fat (1 g sat. fat), 0 mg cholesterol, 3 g fiber, 11 g total sugar, 1% Vitamin A, 8% Vitamin C, 47 mg sodium, 1% calcium, 2% iron

Chocolate Ice Cream

Prepare as directed, except add 2 Tbsp. unsweetened cocoa powder and reduce coconut milk to 2 Tbsp. Makes 6 (1/2-cup) servings.Per Serving: 79 calories, 1 g protein, 19 g carbohydrate, 1 g total fat (0 g sat. fat), 0 mg cholesterol, 3 g fiber, 10 g total sugar, 1% Vitamin A, 8% Vitamin C, 2 mg sodium, 1% calcium, 3% iron

Nutrition Facts (Banana Ice Cream)

76 calories; total fat 0g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 0mg; sodium 3mg; potassium 284mg; carbohydrates 18g; fiber 2g; sugar 10g; protein 1g; trans fatty acid 0g; vitamin a 71IU; vitamin c 7mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 16mcg; vitamin b12 0mcg; calcium 23mg; iron 0mg.

Two-Ingredient Chocolate Shell

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chocolate and coconut oil in a medium microwave-safe bowl. Cook on 50% power (medium) for 1 minute; stir. Continue to cook at 30 second intervals, stirring after each, until almost melted. Remove and stir until completely melted. Pour over ice cream in dishes. Allow to harden 30 to 60 seconds.

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  • Store remaining mixture in a glass jar at room temperature up to 1 week. If mixture hardens, uncover and reheat in the microwave on 50% power (medium) about 40 seconds or until just softened but not warm; stir.

Tips

This recipe also works well with butterscotch pieces, white baking pieces, peanut butter pieces, cinnamon pieces, or cherry pieces.

Nutrition Facts (Two-Ingredient Chocolate Shell)

94 calories; total fat 7g; saturated fat 5g; polyunsaturated fat 0g; monounsaturated fat 2g; cholesterol 0mg; sodium 2mg; potassium 54mg; carbohydrates 9g; fiber 1g; sugar 8g; protein 1g; trans fatty acid 0g; vitamin a 0IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 2mcg; vitamin b12 0mcg; calcium 5mg; iron 0mg.
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Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0