This Banana Bread Ice Cream is a guilt-free indulgence that brings all the cozy flavors of banana bread into a creamy, dairy-free treat.
Packed with natural sweetness, plant-based protein, and heart-healthy fats from almond butter, it’s fiber-rich, low in saturated fat, and ready in just 10 minutes—perfect for a quick, satisfying snack or effortless dessert.
Banana Bread Ice Cream
Equipment
- 1 high-powered blender or food processor
- 1 freezer-safe container (medium, for storing ice cream)
- 1 spatula (for scraping sides)
- Measuring spoons (1 tsp, 2 tsp, 2 tbsp)
Ingredients
- 3 large frozen bananas
- 2 tablespoons almond butter
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice or 1 tsp cinnamon as alternative
- 1 slice banana bread cut into chunks (optional)
- ¼ cup chocolate chips optional
Instructions
- Prepare Your Frozen Bananas: Remove 3 large bananas from the freezer and allow them to sit at room temperature for 2–3 minutes, just enough to slightly soften. This small adjustment makes them easier to blend and ensures your ice cream will have a smooth, creamy texture rather than being too icy. Peel the bananas if they are still in their skins.
- Measure and Add Flavorings: In a high-powered blender or food processor, combine the slightly softened bananas with 2 tablespoons of almond butter, 2 teaspoons of pure vanilla extract, and 1 teaspoon of pumpkin pie spice. The almond butter adds healthy fats and a nutty richness, while the pumpkin pie spice gives warm, aromatic notes reminiscent of baked banana bread.
- Add Liquid (If Using a Food Processor): If you are using a food processor instead of a high-powered blender, add 2 tablespoons of milk (any plant-based or dairy milk works). This helps the mixture blend evenly and prevents it from sticking to the sides, creating a luxuriously smooth texture.
- Blend to Creamy Perfection: Blend the mixture on high speed until fully smooth and creamy. Stop occasionally to scrape down the sides of your blender or processor using a spatula to ensure no chunks are left behind. If using a blender, you may need to use the tamper to push the bananas toward the blades for even blending. The goal is a thick, soft-serve consistency that’s scoopable but still creamy.
- Prepare for Mixing Add-Ins: Once your banana mixture reaches the perfect creamy texture, transfer it to a freezer-safe container. This is the ideal time to fold in optional mix-ins, such as chunks of banana bread and chocolate chips. Use a spatula to gently fold them in, distributing the pieces evenly without overmixing, so the ice cream maintains its creamy consistency.
- Serve Immediately as Soft-Serve: For the best taste and texture, serve your banana bread ice cream immediately as a soft-serve treat. Scoop generous portions into bowls or dessert cups, and enjoy the creamy banana flavor with sweet banana bread bites and melty chocolate chips.
- Freeze for Later Enjoyment: If you prefer to store the ice cream for later, cover the container with a tight-fitting lid and place it in the freezer. For a firmer texture, freeze for 1–2 hours. Before serving, let it sit at room temperature for a few minutes to soften slightly, making it easier to scoop and enjoy without losing its creamy texture.
- Optional Garnish and Presentation: To elevate your presentation, sprinkle extra chocolate chips, a dusting of cinnamon, or small banana bread crumbs on top. Serve with a drizzle of nut butter or a few fresh banana slices for an added touch of indulgence and visual appeal.
Notes
- For the creamiest texture, always use fully frozen bananas that are just slightly softened before blending.
- Almond butter adds a nutty richness, healthy fats, and creaminess; peanut butter or cashew butter can be used as alternatives.
- Pumpkin pie spice provides warmth and depth; if unavailable, cinnamon alone works perfectly.
- Optional mix-ins like banana bread chunks or chocolate chips elevate texture and flavor but are not necessary for a delicious result.
- Serve immediately for soft-serve style or freeze for a firmer consistency. Slightly thaw before scooping if frozen.
Chef’s Secrets For Perfect Creaminess
The key to achieving creamy, luscious banana bread ice cream lies in the bananas and blending method.
Fully frozen bananas ensure a thick, soft-serve consistency without the need for heavy cream.
Using a high-powered blender or food processor allows for smooth, velvety results, while scraping the sides during blending ensures no chunks are left behind.
Optional mix-ins should always be folded in gently to maintain texture.
For an extra flavor boost, sprinkle a pinch of cinnamon or a few chocolate chips on top just before serving.
Serving Suggestions To Delight Everyone
This banana bread ice cream shines as a quick dessert or a healthy snack.
Serve in small bowls as a soft-serve treat with a few fresh banana slices or a drizzle of nut butter for a complete experience.
For entertaining, pair it with warm banana bread or a small cookie on the side.
Garnishing with chocolate chips, toasted nuts, or a dusting of cinnamon enhances both flavor and visual appeal, making this simple dessert feel gourmet.
Storage Tips For Best Results
Store the ice cream in a freezer-safe container with a tight-fitting lid to prevent freezer burn.
For soft-serve, freeze for 1–2 hours and scoop immediately when slightly thawed.
Leftovers can be stored up to 1–2 weeks; however, over time, the texture may become firmer.
To refresh the ice cream, let it sit at room temperature for 5–10 minutes before scooping.
Always use a clean, dry spoon to avoid introducing moisture, which can create ice crystals.
Frequently Asked Questions
1. Can I use fresh bananas instead of frozen?
Fresh bananas will work but won’t create the same creamy texture.
Freezing the bananas first is essential for achieving the soft-serve consistency without added cream.
2. Can I make this recipe dairy-free or vegan?
Yes! This recipe is naturally dairy-free when using almond butter and optional plant-based milk.
Ensure your chocolate chips are dairy-free if using.
3. Can I add other mix-ins?
Absolutely! Chopped nuts, dried fruit, or cocoa nibs work wonderfully. Fold in gently after blending to maintain creaminess.
4. How long can I store this ice cream?
It keeps in the freezer for 1–2 weeks. Slightly thaw before serving for easier scooping and best texture.
5. Can I make it sweeter or less sweet?
Yes. The frozen bananas provide natural sweetness, but you can add a touch of maple syrup, honey, or agave if desired.
Reduce chocolate chips or banana bread pieces if you prefer less sweetness.
