Easy Banana Almond Milk Ice Cream Recipe

Banana ice Cream Recipe Nice Cream

Banana almond milk ice cream is one of the easiest healthy desserts you will ever make. We like to call it “nice-cream.”

All you need are a few frozen bananas (peel them before you freeze them), a few tablespoons of non-dairy milk, and a food processor or blender.

Frozen Banana Pieces + Non-dairy Milk = Delicious Banana Ice Cream

One of my favorite things about healthy food prep is using magic to replace unhealthy food with something that tastes even better (and is way better for you). And by magic, I mean a food processor.

Using this method, you can turn frozen bananas and almond milk into delicious soft-serve “ice cream” in less than a few minutes.

Tips to Make the Best banana almond milk ice cream

Step 1: Prepare Your Bananas

Peel and freeze your ripe bananas to always have the ingredients on hand to make nice cream (or add to smoothies for a creamier texture). I like to break my bananas into 1-2 inch pieces before freezing to help them blend better, but you can also freeze them whole.

Your bananas must be frozen to make this work. Freeze them for at least 6 hours.

A large freezer bag works best, squeeze any extra air out of the bag then seal tightly. Your frozen bananas will keep 3-4 months in your freezer.

By the way, did you know that “freezer” bags are different than “sandwich” bags? Freezer bags are thicker and more air-tight, preventing freezer burn on your food. Sandwich bags allow for airflow, which prevents humidity from building up on your snacks and sandwiches. It’s good to keep both styles around for different purposes.

Step 2: Choose Your Milk

Grab some milk of your choice to blend this up. I like to use unsweetened almond milk to make this recipe, but you can use any non-dairy milk, or even cow’s milk if you tolerate dairy. Even water would work in a pinch. It would be less creamy, but it would work.

You can also add 1/8 teaspoon of vanilla extract per serving to give your banana ice cream an extra gourmet twist.

Banana almond milk ice Cream

Step 3: Choose a Food Processor or Blender

I prefer to use a food processor because the banana almond milk ice cream is easier to scrape out of the flat bottom. However, if you don’t have a food processor you can absolutely use a blender.

Either way, be sure not to over blend it as the heat from the machine can melt it too much, leaving you with more of a smoothie instead of the ice cream texture you’re going for.

How to Make Banana Almond Milk Ice Cream

You can print the full recipe card below if you want to keep this on hand.

  • Use 1-2 frozen bananas and about 1 tablespoon of almond milk per serving. That means if you want four servings, you’ll want the equivalent of 3 large or 4 medium bananas, and 3-4 tablespoons of almond milk.
  • Since all bananas are different sizes, always start with less almond milk than you might need and add more to blend as necessary.
  • Pulse frozen bananas and unsweetened almond milk in a food processor until it’s the consistency of ice cream.
  • Note: It’s important that the bananas are frozen or else you’ll just end up with baby food.

frozen bananas

Banana Nice Cream Topping Ideas:

  • 1 teaspoon chia seed “sprinkles”
  • a handful of pitted cherries
  • a handful of frozen berries
  • 1 tablespoon dark chocolate chips (at least 70% cocoa)
  • 1 tablespoon peanut butter
  • 1 tablespoon chopped nuts

Banana Ice Cream Recipe Elizabeth Rider

More Healthy Ice Cream Recipes:

This banana almond milk ice cream method entails blending frozen bananas with non-dairy milk to create an ice-cream-like texture, which means you don’t need to have an ice cream maker to make this. If you’re looking to make healthy ice cream in your ice cream maker, check out these awesome recipes:

Your turn. Give this banana almond milk “nice cream” recipe a whirl and let me know your favorite way to eat it in the comments below!

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Banana ice Cream Recipe Nice Cream

Healthy 2-Ingredient Banana Ice Cream Recipe

  • Author: Elizabeth Rider
  • Prep Time: 5 mins
  • Cook Time: 5
  • Total Time: 5 mins
  • Yield: Serves 2
  • Category: Dessert
  • Method: Blend
  • Cuisine: American

Description

You can turn frozen bananas into a delicious ice cream-like dessert with just a few ingredients. We like to call it “nice-cream.” Peel and freeze your ripe bananas and you’ll be able to make this banana ice cream any day of the week.


Ingredients

Units Scale
  • 23 cups frozen banana chunks (see note*)
  • 1 tablespoon of unsweetened almond milk (or other dairy-free milk) per banana
  • optional: 1/8 teaspoon vanilla extract per serving
  • toppings of your choice (see ideas below)

Instructions

  1. Pulse frozen bananas and unsweetened almond milk (or milk of your choice) in a food processor until it’s the consistency of ice cream. A blender can work too, but I find it easier to control the consistency with a food processor if you have one. Do not over blend as the heat from the machine can melt the nice cream.
  2. You can eat it right away for more of a soft-serve consistency, or put the blended “nice-cream” in a small container (a metal loaf pan works great) and freeze for 2-4 hours for more of an ice cream texture. It will keep in the freezer, covered, for up to 3 days.
  3. Eat alone or top with your favorite healthy toppings.

Notes

  • * Use the equivalent of about 1 banana per serving; it’s important the bananas are frozen or else you’ll just end up with baby food. I like to slice my bananas into 1-2 inch chunks before freezing to help them blend a little better, but you can also freeze them whole (just be sure to always peel them first!)
  • Healthy Topping Ideas:
    1/2 teaspoon chia seed “sprinkles”
    handful of pitted cherries
    handful of frozen berries
    1 tablespoon dark chocolate chips (at least 70% cocoa)
    1 tablespoon peanut butter
    1 tablespoon chopped nuts

Keywords: banana ice cream, banana nice cream

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  1. Stacey says:

    Can I use regular milk for this? Or is it better with almond milk? Obviously it wouldn’t be dairy free but does it change the consistency?

  2. Womensecr says:

    If you are motivated to go to the kitchen, put on your apron and cook homemade toasted pumpkin seeds, go ahead and cook some recipes to surprise family and friends. We share with you some healthy and delicious recipes made with pumpkin. Preparation time: 10 mins Cook time: 30 mins Author: Elizabeth Rider Recipe type: Dessert Cuisine: Vegan, Gluten-Free Yield: 8

  3. Eve says:

    Just made it and it satisfies all my ice cream cravings with no fat! No dairy and no preservatives!! So easy and delicious! Thank you!

  4. It’s 2:58am. Imma try it now.

  5. This is so wonderfully simple and delicious. I’ve got to try it!

  6. Claire Desat says:

    Just tried this in my magic food processor. It is awesome and my little boy is enjoying a bowl right now. I put a tiny bit of organic vanilla and organic maple syrup in it too. Thanks for that great, simple recipe! So easy 🙂
    Jamie is on his second bowl, he wouldn’t eat the previous banana Icecream I made which just had banana in it, but with the almond milk its so much creamier. Yum.

  7. Meredith Virant says:

    I make this all the time! I slice the bananas first into pieces like you’d put in cereal. Then I put them all on a cookie sheet to freeze (I do about 4-5 bananas at a time). Once frozen you can put them in ziplock bags and keep in freezer. If you freeze them on the cookie sheet then add them to the bag it’s MUCH easier to grab what you need instead of a banana glob. I tried it in the vitamix and it’s tough to get going so I agree, use a food processor. I love just a touch of peanut butter. It’s also a great treat to freeze in paper cups for dogs in the summer!

  8. J Barnum says:

    I have made this many times and it is truly amazing. My pickiest eaters have enjoyed it. It’s important to note that cutting the bananas into small chunks makes the whole process work better (although maybe this is in the video – I didn’t watch). I have added peanut butter and/or cacao powder (high quality is well worth it). I add a tablespoon of agave with the chocolate version.

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Instead of prescribing what I think you should do, I help you find what works for you.

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