If you’re craving a sweet treat but want something healthy, this banana ice cream is your new go-to.

Made with just frozen bananas and almond milk, it’s creamy, naturally sweet, and 100% dairy-free. Also known as “nice cream,” this plant-based dessert has taken over the internet—and for good reason. It’s easy to make, endlessly customizable, and totally guilt-free.

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.

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

Ingredients:

• 2-3 frozen bananas (that’s about 2-3 cups frozen banana chunks, about 1 banana per serving)
• 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)

How to Make Banana 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.

Tips to Make the Best Banana Ice Cream

Step 1: Prepare Your Bananas

• Peel and freeze ripe bananas so you’re always ready to whip up a batch of homemade banana ice cream or toss them into smoothies. (See: Never Throw a Banana Away Again)
• For easier blending, break bananas into 1–2 inch pieces before freezing. Frozen banana slices blend faster and help create that signature creamy texture.
• Store bananas in a freezer bag (not a sandwich bag!) with the air squeezed out to avoid freezer burn. They’ll keep well for 3–4 months.

Pro tip: Freezer bags are thicker and prevent moisture loss better than regular bags. Worth having both in your kitchen toolkit.

Step 2: Choose Your Milk

• I love using unsweetened almond milk to keep it dairy-free and light, but you can use coconut milk for a richer version, or any milk that works for you—even water in a pinch.
• Want a gourmet twist? Add a splash of vanilla or a dash of cinnamon for a cozy banana bread vibe.

Step 3: Use the Right Equipment

• I prefer a food processor—it’s easier to scrape the mixture out of the flat bottom—but a high-speed blender works too.
• Just don’t over-blend! Too much blending will warm it up, turning your ice cream into a smoothie instead of soft-serve.

Always start with frozen bananas—they’re key to getting that soft serve ice cream texture.

🍌 Bonus Tips for Flavor & Texture

• This also makes a great base for banana split-style desserts or a healthier alternative to traditional homemade ice cream.
• For extra protein, blend in a spoonful of your favorite nut butter or protein powder.
• Want it sweeter? Drizzle in a little honey or maple syrup while blending.
• Love chocolate? Add 1 tbsp of cocoa powder or swirl in a spoonful of Nutella before serving.
• Turn it tropical by adding a few chunks of frozen mango or pineapple.
• Top your scoop with sliced strawberry, chopped almonds, or a dash of sea salt to enhance the banana flavor.
• For a richer taste, serve in a chilled bowl and enjoy immediately, or freeze for 30–60 minutes for a firmer texture and scoop-able consistency.
• If storing for later, use a parchment paper liner in your container to help prevent ice crystals from forming.
• Let sit at room temperature for 10–15 minutes before scooping to bring back that creamy feel.
• Each spoonful is a guilt-free delight with minimal calories, and the flavor rivals any store-bought treats.

Banana Ice Cream Topping Ideas:

Choose your own adventure!

• 1 teaspoon chia seed “sprinkles”
• A handful of pitted cherries
• A handful of frozen berries
• 1 tablespoon chocolate chips
• 1 tablespoon peanut butter
• 1 tablespoon chopped nuts
• A drizzle of honey or maple syrup
• 1 tablespoon toasted coconut flakes
• 1 teaspoon cacao nibs for a crunchy superfood boost
• A swirl of Nutella or chocolate hazelnut spread
• A spoonful of strawberry jam or fruit compote
• A pinch of cinnamon or pumpkin pie spice
• Crumbled gluten-free granola for crunch
• A few slices of fresh banana (for a banana-on-banana treat!)
• 1 teaspoon crushed graham crackers
• A sprinkle of hemp seeds for extra protein and healthy fats
• A dusting of cocoa powder for a grown-up chocolatey edge
• Mini vegan marshmallows (especially if serving to kids)

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:

• Pumpkin Spice-Cream
• Vegan Chocolate Ice Cream
• And you may also like my Extra Chocolatey Chocolate Avocado Mousse, which is also made in a food processor

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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