Banana “Ice Cream”

Banana ice cream in a glass ice cream dish sprinkled with cinnamon

Move over banana bread! This is our new favorite way to use ripe bananas. 

 4 Large, very ripe bananas
 Milk of choice (optional)

1

Peel the bananas and slice into 1-inch chunks. Place in a single layer on a parchment-lined baking sheet (freezing in a single layer makes the slices easier to work with later). Freeze for 4–6 hours, or overnight.

2

Remove bananas from freezer, place in a food processor or high-powered blender and blend until smooth, pausing to scrape down the sides of the food processor/blender as you go. If necessary, use a splash or two of milk to help smooth out the mixture. Add just a little milk at a time to avoid a final product that is too runny.

3

Serve immediately, or freeze in an airtight container for at least 2 hours. Optional: sprinkle with cinnamon, drizzle with honey, or top with chopped nuts prior to serving.

Recipe adapted from: Kitchn & NYT Cooking

Ingredients

 4 Large, very ripe bananas
 Milk of choice (optional)

Directions

1

Peel the bananas and slice into 1-inch chunks. Place in a single layer on a parchment-lined baking sheet (freezing in a single layer makes the slices easier to work with later). Freeze for 4–6 hours, or overnight.

2

Remove bananas from freezer, place in a food processor or high-powered blender and blend until smooth, pausing to scrape down the sides of the food processor/blender as you go. If necessary, use a splash or two of milk to help smooth out the mixture. Add just a little milk at a time to avoid a final product that is too runny.

3

Serve immediately, or freeze in an airtight container for at least 2 hours. Optional: sprinkle with cinnamon, drizzle with honey, or top with chopped nuts prior to serving.

Banana “Ice Cream”