Banana Bread Ice Cream
A creamy, fiber-rich banana ice cream with soft banana bread chunks and optional chocolate chips. Quick, nutritious, and indulgent, this treat is ready in just 10 minutes, making it a perfect everyday dessert or snack.
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.
