Frozen Banana Ice Cream with Pecans
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Frozen banana ice cream with pecans is the easiest frozen dessert you’ll ever make. Just 2 ingredients and no ice cream maker needed!
How to Make Frozen Banana Ice Cream
This banana nut ice cream requires only frozen bananas and pecans. It has no dairy or sugar.
If you want an easy homemade dessert recipe, you need to try it today. Best, of all, it takes only a few minutes to make.
Now that summer is here, I have been getting all of my homemade ice cream recipes ready.
I hope you’ve had a chance to enjoy my strawberry ice cream and my peaches and cream ice cream.
The secret to my delicious frozen banana ice cream recipe is simply bananas.
So, why does this kitchen hack work so well? Normally, when you puree
frozen fruit, it just turns into little flakes of frozen fruit.
But, bananas are very high in pectin. And, it’s this pectin that helps keep the ice cream creamy and soft.
FREQUENTLY ASKED QUESTIONS
Why is it called nice cream?
Banana Nice Cream is a delicious and healthy frozen dessert. The treat is dairy free and sugar free because the only ingredient in it is frozen bananas!
Because it mimics real ice cream but is a healthier dessert, it is called Nice Cream.
How long do you have to freeze bananas for nice cream?
To make this frozen dessert recipe, you will need to freeze the bananas for three to four hours.
Don’t freeze them on the door because they won’t freeze evenly. Instead, place the container toward the back of the freezer.
Can you puree the bananas then freeze?
You will need to start with six frozen bananas. It’s important that you freeze them first and then puree.
If you try to puree them first, the consistency will be off and it won’t come out properly.
Can nice cream be made without a blender?
Banana Nice Cream can be made in a blender or food processor. I prefer the blender for ease of clean up.
I have also seen it made with a potato masher, but that is a whole lot of work. I would prefer to eat the frozen banana dipped in chocolate, rather than hand mashing frozen bananas.
Is it OK to freeze bananas in their skin?
You can freeze them in their skin but it will make removing the skin much more difficult when you make this recipe.
Instead, remove the peels and place the bananas in a freezer bag to freeze.
That way, when you’re ready to make this recipe all you need to do is to take the bag out of the freezer.
Can I make a larger batch?
Yes, you can double this banana ice cream recipe and make a larger batch. Just make sure that your blender or food processor is large enough to handle all of the ingredients.
Can I refreeze frozen banana ice cream?
Yes. If you take it out to serve it and it starts to get soft, just put it back in the freezer again. It won’t affect the flavor or consistency.
Just keep it in the freezer until it returns to the correct consistency.
How long does frozen banana ice cream stay good for?
This recipe will stay good in the freezer in an airtight container for up to a week.
It will still be good after that, but the consistency might be off. Thankfully, it’s easy enough to make that you can create a new batch in just a few minutes.
What can I add to this ice cream?
The joy of this recipe is that it needs only two simple ingredients to make it. But, if you want to add more to it, you can certainly do that as well.
Here are a few ideas you might want to try: chocolate chips, chopped strawberries, a dash of cinnamon, or even a spoonful of Nutella or peanut butter.
Want to make other ice cream recipes? I’ve got plenty of them!
- Best Ever Vanilla Ice Cream
- Ice Cream in a Bag (Another no ice cream maker needed recipe!)
- Strawberry Banana Ice Cream (Nice Cream)
- Chocolate Banana Ice Cream (Nice Cream)
With love from our simple kitchen to yours.
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Frozen Banana Ice Cream with Pecans
- 6 frozen ripe bananas, cut into chunks
- 1/2 cup toasted pecans, chopped
- Place the banana chunks in a blender or food processor. Blend until the mixture starts to get creamy, scraping down the sides as necessary. Add pecans and pulse until completely combined.
- Serve immediately with a soft-serve consistency or place in a freezer safe container and freeze to serve later.
- If you decide to leave it in the freezer, just allow it to sit at room temperature for 10 minutes or so, to soften before serving.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2011, updated and republished July 2020
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Gorgeous photo, Donna. I love it!
I agree with Mary, GREAT job on the photo! The ice cream sounds delicious, too.
Thank you again for your post. I had wonderful comments! I'm only wishing I had baked that Sformato so I could have eaten it. I will DEFINITELY be making that very soon.
I've been seeing banana 'ice cream' around blog land for ages, but haven't seen anyone make it look as pretty as you did in that picture 🙂 Loving the addition of pecans here.
I've been seeing banana ice cream recipes lately… I love the addition of pecans in this one. YUM!
lovely ice cream flavor bet your little one loved it 🙂
This is perfect for a summer treat !!! Ice cream for breakfast. For many years we vacationed in Bermuda and the last day, we tried to eat all our leftovers – that's why ice cream for breakfast is perfect!!!!
YUM YUM YUM. I love the taste of banana, and this was such an easy recipe to make! I’ve started making this weekly since finding the recipe.