Banana Ice Cream

Four mini ice cream cones on benchtop with Banana ice cream scooped on top, coloured sprinkles on bench.

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Easy 3 ingredient no churn banana ice cream that takes only minutes to create.

Prep Time5

Freezing time1

Course: Snack

Cuisine: New Zealand, American, Western

Keyword: banana ice cream, 3 ingredient banana ice cream, nice cream

Servings: servings

Calories: 92kcal

Author: Stacey

Ingredients

4 bananas very ripe, 450 grams peeled
1 cup Greek yoghurt 260 grams
1 teaspoon vanilla extract

Instructions

Line a tray with non stick parchment paper/baking paper.
Slice the bananas into 1 inch / 2 cm pieces, arrange the banana slices on the lined tray and freeze for 1-2 hours or until frozen.
Place the banana, yoghurt and vanilla extract in a blender or food processor. Blitz until smooth and creamy.
Serve straight away.

Video

Notes

Use very ripe bananas – this makes your ice cream naturally sweet! The more brown spots the better.
Greek Yogurt – I love using full-fat Greek yogurt for creaminess and protein, but any yogurt works! Try coconut yogurt for a dairy-free option or swap in cottage cheese, mascarpone, or ricotta.
Vanilla Extract – Adds a hint of warmth and depth to the flavor.
Want to mix things up? Stir in 1-2 tablespoons of peanut butter, almond butter, or another nut butter for flavor and healthy fats.
Frozen mango can also be used instead of banana or try a 50:50 blend and create a tropical ice cream.
Enjoy it right away – it’s at its creamiest, soft serve texture straight out of the blender.
Storing leftovers? Pop them in an airtight container and back into the freezer. The ice cream will harden, but you can bring back its creamy texture by blending it again before serving! You can also use frozen leftovers as the base for a sweet creamy smoothie.
For even more fun - add sprinkles or a few chocolate chips on top.

Nutrition

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