How to make one-step, one-ingredient Banana Ice Cream

May 23, 2014

Healthy snack recipes: Easy Banana Ice Cream | One Hungry Mama

These days I seem to be feeling healthy, easy, minimal ingredient frozen desserty things. First it was this awesome peach frozen yogurt (which can be made with nearly any frozen fruit!), and now banana ice cream. In the same way that we instinctually crave hearty stews and soups to bulk up for winter, I inevitably start jonesing for healthy, light, frozen treats as summer approaches.

As a side note, the “healthy” part of my craving may or may not fade into oblivion as summer goes on and I begrudgingly accept whatever bikini shape I’m in and fall prey to the too-many artisanal ice cream vendors packed into my small area of Brooklyn. (Oh, Brooklyn.)

I digress.

Healthy. Easy. Frozen. That’s what I’ve got today and it’s so good. Kind of magical, even. Because in a single step, frozen banana pieces like this:

One-ingredient, one-step healthy ice cream recipe | One Hungry Mama

transform into a snack remarkably like ice cream, like this:

One-step healthy banana ice cream recipe | One Hungry Mama

No cream or sugar necessary. Here’s how:

1. Cut a banana into 1″ inch thick pieces.
2. Lay the pieces flat on a parchment lined baking sheet that will fit into your freezer.
3. Freeze the banana pieces until they are frozen through, at least 2 hours.
4. Throw frozen banana pieces and some vanilla extract (optional) into a food processor.
5. Be patient as you blend. For a little while it will seem like there’s no way this recipe is going to work and then, suddenly, boom! You’ll see a smooth, creamy, frozen treat come together into a ball, almost the way dough might, and you’ll know you’re done.
6. Serve immediately. This doesn’t refreeze all that well. Make it when you’re ready to eat it.

Quantities will vary depending on the size of your bananas, but one banana will yield about a 1/2 cup of frozen banana pieces which will puree into a scant 1/2 cup of banana ice cream. For every 1/2 cup of banana pieces, I also use a 1/4 teaspoon of vanilla extract.

One last quick note: the ice cream will taste like the banana, so be sure to use perfectly ripe fruit. Otherwise, you know that weird slimy texture and chalky taste that underripe bananas have? Your ice cream will have that, too.

*Note: This is a wonderfully healthy, low sugar way to introduce the flavor, texture, and temperature of ice cream to your little ones as young as 6-months-old. In fact, I think of this as a bit of a feeding hack since it can satisfy little ones just like ice cream without any added sugar. Keep frozen bananas on hand and make this for your tots all summer long!

6 Responses

  1. Foodietootie says:

    WOW…this sounds fantastic! Can’t wait to try this for myself and my two year old and very happy it has no sugar and cream. Thanks!

  2. This sounds delicious and helpful. I have hypertension and would like to leave some of the drugs I have to take for it. What type of cardamom (green, black, Madagascar) do you recommend? Thanks so much!

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  6. Wow! It’s easier than I thought 😮 Thank you for sharing!!

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