Make a batch of the easiest banana ice cream to share with the kids with just two ingredients and the creamiest texture! It takes about 5 minutes, there are four yummy flavor options (including homemade chocolate shell) and is just so good.

Banana Ice Cream
There are so many things we can do with an abundance of ripe bananas (or leftover bananas that the kids have decided not to eat) and while we love Banana Bread, Banana Bread Muffins, Banana Cookies, and Banana Cake, we adore this Banana Ice Cream.
Sometimes this is known as “nice cream”, but I don’t like the implication that other ice cream is potentially “mean cream” (kids are literal, what can I say!), so I just call it a more direct name.
It also is literally bananas and cream, so that’s a good explanation to me.
Ingredients You Need
To make this recipe you need:

- Very ripe frozen bananas: You can use ones purchased at the store or bananas you’ve frozen yourself. I usually freeze them in halves, which works fine, though slices may blend up a little faster.
- Cream: I used regular heavy cream here, though you could also use half and half, coconut cream, or even Greek yogurt if that’s what you happen to have.
- Optional add-ins: To add more flavor, you can add peanut butter, maple syrup, a splash of vanilla extract, or you can top with a quick homemade chocolate Magic Shell.
Step-by-Step Instructions
Below is a look at how to make this recipe so you know what to expect. Scroll to the end of the post for all of the specifics, amounts, and timing.

- Add the frozen bananas to a food processor.
- Seal the lid and start to grind on LOW. Continue going, stopping occasionally to scrape down the sides as needed.
- Add in the cream and continue grinding, working up to HIGH speed as the mixture becomes smooth.
- Serve, or pop into the freezer to harden up if it’s too soft to scoop.
This has the texture of soft serve, usually, so it’s best eaten right after making or you can store it for later in the freezer.

Flavor Variations for Banana Ice Cream
You can make plain Banana Ice Cream with my base recipe, or you can make one of the following flavor options:
- Banana-Peanut Butter Ice Cream: Add peanut butter to the food processor with the cream for more flavor.
- Banana-Vanilla Ice Cream: Add a splash of vanilla extract.
- Banana-Maple: Add a splash of maple syrup (or you could use honey for kids over age 1).
- Banana Ice Cream with Magic Shell: Melt chocolate chips and coconut oil in a heat-safe bowl in the microwave, let cool, then drizzle over the ice cream for homemade chocolate shell. So fun!

How to Store
This banana soft serve is best right after makingβit will have the texture of soft serve ice cream or sorbetβor you can freezer in a freezer-safe container (or small containers) for up to 3 months. It freezes hard, so you’ll need to let it soften at room temperature for a bit before serving from the freezer.
You can also make this idea into Banana Popsicles.

Best Tips for Success
- Use very ripe frozen bananas for the best flavor.
- Be patient when grinding in the food processor as it takes a few minutes to break down the bananas.
- Add an optional flavor addition as you like.
- Top with homemade Magic Shell as you like. (See the Notes at the end of the recipe).
- Serve right after making or store in the freezer for later.
- Use the mixture to make popsicles.
Related Recipes
Desserts
Favorite Banana Popsicles
Desserts
Mango Sorbet (2-Ingredients)
Desserts
Easy Homemade Ice Cream Cake
I’d love to hear your feedback on this post, so please comment below to share!

2-Ingredient Banana Ice Cream
Ingredients
- 4 cups frozen very ripe banana
- ΒΌ cup cream (or coconut cream or Greek yogurt)
Instructions
- Add the frozen bananas to the bowl of a food processor. Seal and start grinding on LOW, stopping to scrape down the sides of the bowl occasionally. Keep going until the banana is in small pieces that look like coarse sand.
- Add the cream and any optional add-ins. (See the Notes below for options.)
- Continue grinding on LOW until the mixture starts to look creamy, then switch to HIGH to make a smooth and creamy banana ice cream.
- Serve immediately.
Equipment
Notes
- This banana soft serve is best right after makingβit will have the texture of soft serve ice cream or sorbetβor you can freezer in a freezer-safe container (or small containers) for up to 3 months. It freezes hard, so you’ll need to let it soften at room temperature for a bit before serving from the freezer.
- Dairy-free: Use full-fat coconut cream.
- Use very ripe frozen bananas for the best flavor.
- Be patient when grinding in the food processor as it takes a few minutes to break down the bananas.
- Add an optional flavor addition as you like.
- Top with homemade Magic Shell as you like. (See the Notes at the end of the recipe.
- Serve right after making or store in the freezer for later.
- Use the mixture to make popsicles.
can I use regular milk if I don’t have any of the other dairy(s) listed?
Sure
So easy and delicious. My two year old loved it. Thanks for this simple recipe. Whatβs not to love.
I used 5% Fage yogurt and it was delish! My grandson loved it!
What a treat!! I used full fat Greek yogurt and even snuck in some chia seeds. Kids licked the bowl and couldnβt believe I allowed them βice creamβ for lunch!
Ps) magic chocolate shell is ingenious !
Shocked at how good this was. I am wondering if any frozen fruit would work?
Not all frozen fruit will be as creamy but frozen mango is great.
Oh my goodness!! Just made this for me and my son tonight with a splash of maple syrup. I am in shock how delicious it is.
I’m so glad to hear it!