Ingredients
Scale
4–5 very ripe bananas (with brown spots)
Instructions
1-Freeze the bananas: Peel 4 to 5 very ripe bananas, place in a freezer bag, and freeze overnight until completely solid.
2-Blend the ice cream: Cut frozen bananas into 1/2 inch chunks, blend in a food processor for 45-60 seconds until smooth and creamy, then serve immediately or freeze for a firmer texture.
Last Step:
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🍌 Use only bananas with brown spots—underripe bananas create an icy, chalky texture and lack natural sweetness.
⏱️ Stop blending as soon as the mixture turns smooth and creamy; overprocessing creates heat that melts the ice cream into soup.
❄️ If the ice cream freezes too hard after storing, let it sit at room temperature for 10 minutes or re-blend briefly to restore creaminess.
- Prep Time: 10 minutes
- Freeze Time: 8 hours
- Cook Time: 2 minutes
- Category: Dessert
- Method: Food Processor, Blender
- Cuisine: American
- Diet: Vegan, Gluten Free, Dairy Free, Paleo
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 28g
- Sodium: 2mg
- Fat: 1g
- Saturated Fat: 0.3g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg