Banana Bread Ice Cream
A creamy, naturally sweet frozen treat that combines ripe bananas, medjool dates, and nut butter for a fiber-rich, protein-packed dessert. No ice cream maker required, this easy, no-churn recipe is perfect for a healthy snack, guilt-free dessert, or quick meal-prep option.
Equipment
- 1 food processor (medium or large)
- 1 Knife
- 1 Cutting board
- 1 Spoon
- 1 serving bowls (2–3)
Ingredients
- 2 medium ripe bananas peeled and chopped into quarters, frozen
- 2 medjool dates pitted
- 1 rounded tablespoon nut butter almond, peanut, or other
- 1/2 teaspoon ground cinnamon
Optional toppings:
- 1 –2 tablespoons chopped dark chocolate or cacao nibs
- 1 –2 tablespoons chopped nuts
- 1 teaspoon cocoa powder optional
- Optional liquid to adjust texture: 1–2 teaspoons plant-based milk almond, coconut, rice, or cow’s milk
Instructions
- Prepare the Frozen Bananas: Begin by selecting ripe bananas that are soft and sweet; the riper they are, the more natural sweetness your ice cream will have. Peel each banana completely, then cut them into quarters to make them easier to blend later. Place the banana pieces in a freezer-safe container or a ziplock bag and freeze them for at least 2–3 hours, or until they are fully solid. Freezing is key—it helps create a creamy, ice-cream-like texture without any ice crystals.
- Pit and Prep the Medjool Dates: While the bananas are freezing, take the medjool dates and carefully remove their pits. Slice them in half or into smaller chunks to make them easier to blend evenly. Dates add a natural, caramel-like sweetness that complements the banana perfectly, while also contributing fiber and essential minerals.
- Measure and Choose Your Nut Butter: Select a nut butter of your choice, such as almond, peanut, or cashew butter. Measure out a rounded tablespoon. Nut butter adds richness, creamy texture, and healthy fats, giving your ice cream a satisfying mouthfeel while boosting protein content. If you need a nut-free option, you can mix hulled tahini with a little honey or maple syrup instead.
- Combine Ingredients in Food Processor: Place the frozen banana chunks, pitted dates, and measured nut butter into the bowl of a medium or large food processor. Add the ground cinnamon to infuse warm, subtle spice notes into the dessert. If you prefer, you can also sprinkle a pinch of salt to enhance all the flavors.
- Blend Until Smooth and Creamy: Secure the lid of your food processor and start blending on low speed, gradually increasing to high. Pause occasionally to scrape down the sides of the bowl with a spatula to ensure every piece of banana and date is fully incorporated. Continue blending until the mixture reaches a smooth, creamy consistency that closely resembles traditional ice cream. If the mixture is too thick or isn’t blending well, add a teaspoon or two of your chosen milk (almond, coconut, rice, or cow’s milk) to help it come together.
- Taste and Adjust Flavors: Once blended, taste the ice cream mixture. Adjust the sweetness by adding a small amount of extra date, honey, or maple syrup if desired. You can also tweak the cinnamon level or add a dash of vanilla extract for extra warmth and depth of flavor. Blending it again briefly will incorporate any added ingredients evenly.
- Portion Into Serving Bowls: Using a large spoon or ice cream scoop, divide the creamy mixture into individual serving bowls. This recipe makes approximately 2–3 small bowls of ice cream, perfect for a snack or light dessert.
- Add Optional Toppings: Now comes the fun part: toppings! Sprinkle your choice of chopped dark chocolate, cacao nibs, chopped nuts, or a light dusting of cocoa powder over each serving. These toppings add crunch, texture, and bursts of extra flavor, transforming a simple ice cream into a visually appealing and satisfying treat.
- Serve Immediately or Chill Further: This ice cream is delicious straight out of the processor for a soft-serve texture. If you prefer a firmer consistency, transfer the portions into airtight containers and freeze for an additional 30–60 minutes. Keep in mind that the mixture can firm up in the freezer, so allow it to sit at room temperature for a few minutes before scooping.
- Enjoy Mindfully and Share: Serve immediately, savoring each bite of creamy, naturally sweet, and wholesome ice cream. This recipe is ideal for a quick dessert, a healthy snack, or a special treat for guests. Enjoy alone or share with friends and family—it’s nutritious, indulgent, and satisfying without any refined sugar or guilt.
Notes
- Use ripe bananas for optimal sweetness; underripe bananas may result in a less creamy, less flavorful ice cream.
- Freezing the banana chunks for at least 2–3 hours is essential to achieve the proper texture without an ice cream maker.
- Medjool dates provide natural caramel-like sweetness and fiber; you can substitute with other soft dates if necessary.
- Nut butter adds creaminess, healthy fats, and protein; adjust the type and quantity based on dietary preferences.
- A small amount of milk can help blend the mixture smoothly if it’s too thick, but avoid adding too much to maintain a creamy, scoopable consistency.
- Optional toppings like cacao nibs, chopped nuts, or dark chocolate enhance texture and flavor, making each serving more enjoyable.
