Banana Ice Cream

How to Make Banana Ice Cream

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Peel the bananas and cut them into 1 cm coins.

   Mark done

2. Spread the slices in a single layer on a tray lined with greaseproof paper and freeze for at least 4 hours, until solid.

   Mark done

3. Let the frozen slices stand for 5 minutes to soften slightly.

   Mark done Start 5 min timer

4. Put the slices in a food processor with the milk, vanilla and salt and blend for 3 to 4 minutes, scraping down the sides now and then, until smooth and creamy. It will look crumbly at first, then clump into a ball, then turn smooth.

   Mark done Start 3 min timer

5. Serve at once as soft serve, or scoop into a lidded container and freeze for 20 minutes for firmer scoops.

   Mark done Start 20 min timer

Tips for Making Banana Ice Cream

• Use bananas with brown spots. They are sweeter and blend to a creamier texture, and green-tinged ones taste starchy.
• Slice before freezing and spread the coins out on the tray. They freeze separately and do not weld into a block that is hard on the blender.
• Stop when it is smooth. Overblending warms the mixture, and it turns soft and runny, so serve it straight away.

What to Serve with Banana Ice Cream

• Chopped roasted peanuts
• Melted dark chocolate
• Fresh berries

Storing & Reheating Banana Ice Cream

Best eaten at once, as it turns icy and hard when stored. To keep it, scoop it into a container and freeze for up to 2 weeks, then leave it at room temperature for 10 minutes and blend again briefly to bring it back to soft-serve.

Banana Ice Cream FAQ: Common Questions

Banana Ice Cream Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.