Hands down, this is the easiest recipe on this site, with the fewest ingredients: one. I stumbled upon this recipe for banana ice cream on the same day I noticed a few sad bananas sitting in the kitchen, and it seemed too crazy-majickal to pass up. Freeze bananas, blend bananas. That’s pretty much it. It turns into “ice cream”. Really. The texture is awesome — not icy, not dry: creamy goodness without any cream. The original suggests blending until the consistency is like soft-serve ice cream, but I stopped blending sooner, as soon as the bananas formed a solid mass and jumped above the blades. If you have some over-ripe bananas in the kitchen and you’re not in the mood for banana bread, I highly recommend this treat.
What? It worked? No way!
How crazy is this? It looks and feels just like ice cream!
If you don’t like the taste of bananas, though…
Yeah, it’s banana-y. But if you don’t like that taste, I’d hope you wouldn’t prepare a recipe where that was the only ingredient.
Next time you should totally add in a little peanut butter or something.
Honey might be good, too — yeah, let’s do it.
Wahoo! Also, I just realized you made it through this entire conversation without making any banana puns.
Yeah, I didn’t see the a-peel.
Banana Ice Cream
2 over-ripe bananas
Optional: honey or peanut butter
Peel the bananas and cut into small pieces. Freeze for a few hours. Stick in a food processor and pulse until crumbly, scraping down the sides as needed.
At some point the bananas will turn from crumbles to a solid mass and rise above the blades (similar to making dough in a blender) — you’re done! Scoop into a bowl and enjoy!