Recipes and Cooking Banana Ice Cream Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Start To Finish Time: 10 mins Servings: 6 Yield: 3 cups Jump to Nutrition Facts Ingredients 4 medium bananas, peeled, sliced, and frozen ¼ cup refrigerated unsweetened coconut milk or preferred nondairy milk 2 teaspoon vanilla 1 recipe chocolate shell (optional) Two-Ingredient Chocolate Shell 1 11 ounce package semisweet or bittersweet chocolate pieces ¼ cup coconut oil Directions 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. Two-Ingredient Chocolate Shell 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. 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. * 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 This recipe also works well with butterscotch pieces, white baking pieces, peanut butter pieces, cinnamon pieces, or cherry pieces. Rate it Print Nutrition Facts (per serving) 76 Calories 18g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 76 % Daily Value * Sodium 3mg 0% Total Carbohydrate 18g 7% Total Sugars 10g Protein 1g Vitamin C 6.8mg 34% Calcium 23mg 2% Iron 0.2mg 1% Potassium 284mg 6% Folate, total 15.7mcg Vitamin B-12 0.1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.