3-Flavor Banana Ice Cream Recipe with Video Guide

This rich and creamy Banana Ice Cream is part of my vegan dessert series! Don’t miss the other recipes and the video below.

I’m excited to announce the pre-order of my cookbook, SWEET POTATO SOUL. Purchase your copy today. This vegan chicken and waffles recipe is not in the book, but it is a little taste of what you’ll find inside.

Meet Banana Ice Cream—also called Banana Nice Cream. It’s creamy, rich and indulgent while still being a healthy, dairy-free treat. No ice cream maker required, and it’s one of the simplest desserts you can make.

The core ingredients are just frozen ripe bananas and a little non-dairy milk. With those two items you can create a smooth, naturally sweet ice cream base. From there you can customize flavors: my favorites are a chocolate-espresso-cardamom blend and a strawberry blend. Other great additions include frozen mango, chai spices, nuts, or chocolate chips. This nice cream is endlessly adaptable.

Always start with ripe bananas—the riper they are, the less (or zero) added sweetener you’ll need. My preferred freezing method is to peel and slice bananas into 1-inch chunks, spread them on a parchment-lined tray so they freeze individually, and then transfer frozen pieces to a freezer-safe container if you’re storing them long-term. This prevents clumping and makes blending much easier.

To make the nice cream, place frozen banana pieces in a high-speed blender with a few tablespoons of non-dairy milk and blend until smooth. I recommend coconut milk or coconut cream for extra richness; if you don’t have coconut milk, use another high-fat plant milk such as macadamia, Brazil nut, or almond milk for a creamy texture.

This banana nice cream is perfect to keep in your freezer year-round. It’s a healthier, budget-friendly, and truly decadent alternative to conventional ice cream.

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5 from 2 votes

Banana Ice Cream | 3 Flavors

By: Jenné Claiborne

Read the notes about freezing bananas above. To make this banana ice cream you only need ripe frozen bananas, coconut milk, and a blender. For best texture, refreeze the blended nice cream for 1–2 hours; otherwise serve immediately as a soft-serve consistency.

Prep Time: 1 minute

Cook Time: 2 hours

Total Time: 2 hours 1 minute

Servings: 6

Ingredients

• 6 frozen ripe bananas, cut into 1-inch pieces (peel and cut before freezing)
• 5 tablespoons coconut milk or coconut cream + more if needed to blend

Chocolate Espresso Blend (double if using for entire batch)

• 2 tablespoons raw or regular cacao/cocoa powder
• 1 teaspoon ground espresso use decaf if desired
• 1 teaspoon cardamom seeds, no shell, or ½ teaspoon ground cardamom
• 2 teaspoons date syrup or other liquid sweetener

Strawberry Blend (double if using for entire batch)

• 1 cup frozen strawberries
• ½ teaspoon vanilla extract

Instructions

Banana Nice Cream Base (plain)

• Place the frozen bananas and coconut milk in a high-speed blender and blend until creamy.
• If you’re not adding flavors, transfer the base to a freezer-safe container and chill for 1–2 hours to firm up.

Flavor additions

• I often make 2–3 flavors at once: keep one-third of the base plain, then divide the remaining base and blend in each flavor addition separately.
• Blend briefly—avoid overblending so the mixture stays cold and maintains a soft-serve texture.
• Transfer flavored batches to freezer-safe containers and chill for 1–2 hours before serving for a firmer scoop.

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