Banana Ice Cream with Only ONE Ingredient {recipe}

Banana Ice Cream with One Ingredient
I’ve seen the recipe so many times on tons of blog, I could recite the whole recipe from memory.

Oh wait. I guess it’s not all that hard to remember a recipe with one ingredient

This is ice cream made from one ingredient: bananas. No sugar. No milk. And with no cream, I guess it’s not really “ice cream,” but it magically has the creaminess and texture of ice cream. I can’t believe I just said “magically,” but really? When I made it, it was sort of magical.
Frozen banana chunks on parchment
I was always impressed by the posts about this Banana Ice Cream, but never thought to actually make it, mostly because the recipe require NO ice cream maker. Why would I need that kind of recipe when I have a pretty, shiny ice cream maker (that still needs to be used at least once this summer!)

Then one day, I decided to make the ice cream. It seemed right to use the ice cream in our Tropical Fresh Fruit Banana Split.

Even if you don’t love bananas, even if you don’t eat ice cream, even if for nothing else, make this One Ingredient Banana Ice Cream just for the sheer possibility of something so simple.
frozen bananas, pureed

One Ingredient Banana Ice Cream {recipe}

Yes, we feel a little silly for posting a “recipe” for something that has one ingredient, but whatevs, there are still some “instructions,” like having to freeze the bananas overnight, so there it is.

We used bananas that were exactly yellow — no “green” and no brown spots from ripeness. We also mixed the finished ice cream with various things to make different flavors…we’ll share those in a future post, but obviously don’t wait for that. Just experiment yourself with peanut butter, chocolate, toasted nuts, semi frozen other fruits like berries, etc.




Peel bananas, cut into 1-inch slices, and place on a lined sheet. Place in freezer for at least 6 hours, best overnight.

Place frozen banana pieces in food processor. Pulse, then process until the bananas are the consistency of ice cream. It might take a while, and you will have to scrape the sides and push down the bananas every once in a while. Stay with it. There will come a moment when it all just “happens.”

Eat immediately, or place back in freezer to harden slightly. It will never get super hard, and you probably can’t keep it for too long.

Banana Ice Cream One Ingredient

by Sarah J. Gim on August 20, 2012 · 20 comments

{ 20 comments… read them below or add one }

xq August 20, 2012 at 1:37 pm

it’s completely magical! people don’t really believe me when i tell them about this, until they try it themselves.


starkweather August 20, 2012 at 1:38 pm

Now I’m a little disappointed in myself for making banana bread today instead of making banana ice cream two days ago. Well, like the song says, the next bananas for making banana ice cream are always just around the bend


ykristen August 21, 2012 at 2:30 am

Had tried this and my kids loved it. It simply magical like what xq mentioned, now i always have bananas in the pantry.
Try it…..


Rebecca August 21, 2012 at 11:58 am

you can also add a can of coconut milk and/or cream as well as toasted coconut flakes to make banana-coconut ice cream :]


Sarah J. Gim August 23, 2012 at 11:09 am

and luckily, we have a couple of cans of coconut milk! (one, we’re going to try to make into coconut whipped cream – and i guess the other to try as the ice cream!)

Cathy @ She Paused 4 Thought August 21, 2012 at 6:31 pm

I have always made it with vanilla. I love that I don’t even need that. This is the best recipe… if you can call it that. :)


Sarah J. Gim August 23, 2012 at 11:08 am

Cathy: LOVE the idea of adding vanilla!

lirissa January 2, 2013 at 10:36 am

eu nao vi nada de receita


lirissa manuela January 2, 2013 at 10:37 am

eu amei gero te conhecer larissa


lirissa manuela January 2, 2013 at 10:38 am

me encontra no estudio do carrossel

lirissa January 2, 2013 at 10:38 am

ta eu vou la


Mariam January 8, 2013 at 8:32 pm

I had ice-cream with my breakfast today, over my espresso overnight oats. Sounds real naughty but we both know better!


Eli January 20, 2013 at 3:08 pm

May I suggest that if you return your ice cream back to the freezer, drop it into the chopper or blender before serving and it will become just as fresh!

I did mine with hand held blender and it was super quick!


Carmen February 19, 2013 at 3:20 am

Sensational. It’s absolutely delicious and so quick and easy to make!
I’ve made it twice in the past week . . . the second time I made it, I experimented by adding toasted coconut and a tablespoon of Hazelnut Spread.


bumayo March 8, 2013 at 5:35 am

This is lovely says my family, even my two yrs old neice says she want more. Its great


Lauri April 29, 2013 at 4:16 pm

Here’s a tip. When bananas go on sale buy a ton. Peel, slice, spread out on a cookie sheet covered with plastic wrap and freeze for 24 hours. Take the sheet out of the freeze and put all the frozen slices in a ziplock bag (or vacuum seal). They will last for quite some time!!


Liz June 10, 2013 at 2:21 am

I put my bananas in the freezer whole, and peeled them with a knife when I took them out. It was easy, and just as easy to slice them before putting them into the blender.


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Cheryl M September 16, 2014 at 1:04 pm

I have some bananas sliced and frozen. I didn’t know what I would do with them. Thank you for the banana ice cream recipe.


Miriam August 7, 2016 at 5:33 pm

My variation, fit for the most elegant meal:

Let regular yellow grocery store bananas (‘Cavendish’) get completely ripe, peel all but 1, place all but the un-peeled one in large heavy Ziplocks. Freeze solid at least overnite. Next day, put the un-frozen banana you saved out on the counter, into blender, and turn it into mush. Break a couple of the pre-frozen bananas into 1″ pieces, and drop them one by one into the running blender, to mix with the un-frozen mushed banana. You’re basically making a frozen smoothie. Keep adding pieces of frozen banana till it’s as thick as you want, or as thick as your blender can handle. Eat immediately like soft ice cream, or if you want it more solid, for scooping, stick the whole thing in the freezer for at least an hour. Variations: Add a bit of milk, cream, yogurt, canned coconut milk, along with or in place of un-frozen banana. Also, mangoes, strawberries, blueberries, and peaches are good to add to the bananas, either frozen or fresh. How well it chops, how much non-frozen material you need to keep it blending, and how much you can make at once all depends on the blender, and your preference. Experiment. Garnish each serving with a sprig of mint, some flaked coconut, and/or a slice of lime. This is an elegant no-added sugar dessert that looks fantastic served in little crystal bowls. Can stick the bowls in the freezer ahead of time & chill so they hold the dessert more solid as guests eat.


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