Banana ‘Ice Cream’

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

Last updated:

Some of our posts contain affiliate links. If you buy through our links, we may receive compensation - at no cost to you.


This Banana ‘Ice Cream’ is gloriously simple. Take a few bananas, freeze ’em and blitz them in the food processor. Done. A tasty, healthy treat.

Should you wish to build on that basic recipe, simply add whatever else you fancy – peanut butter, maple syrup, chocolate, cacao poweder or cocoa, nuts, fruit.. the list goes on. In this version, I added a tablespoon of home-made peanut butter per banana and half a teaspoon of vanilla extract.



No ratings yet
Prep Time 5 minutes
Freezing Time 10 minutes
Total Time 15 minutes
Course Dessert
Servings 1 Serving



  • 1 banana per person
  • Anything else you fancy optional


  • Grab your bananas, peel them, and slice them into half inch rounds. Put them into a freezer bag until frozen.
  • Chuck the frozen bananas into a food processor, along with any optional extras you want, and blitz them until the mixture is creamy and smooth (you may need to grab a spatula occasionally and push the mixture down off the sides of the bowl).
  • Eat immediately (it starts melting quite quickly) or pop back into the freezer to eat later.
Keyword Banana Ice Cream, Ice Cream
Tried this recipe?Let us know how if you liked it in the comments below!

Did you find this post useful?

Give it a star rating and let us know!

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Recommended Posts
Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

Leave a Comment

Recipe Rating

The maximum upload file size: 100 MB. You can upload: image. Drop file here

This site uses Akismet to reduce spam. Learn how your comment data is processed.