WHY YOU’LL LOVE BANANA ICE CREAM WITH FROZEN BANANAS

• Just one ingredient… that’s it
  
• Naturally sweet and creamy
  
• Ready in minutes if bananas are frozen
  
• Easy base for tons of flavor variations
  
• Feels like dessert, but couldn’t be simpler

Nice Cream

Back in 2013, when Sassy was 3, we went on a full banana ice cream streak. It started with this. Just bananas. That’s it.

I remember the first time it came together… you’re blending and thinking, “there’s no way this is going to work,” and then suddenly it flips.

Smooth. Creamy. Looks like soft serve. And you just stand there for a second like… okay, wait a minute.

From there, we made every version you can think of. Chocolate, peanut butter, all of it.

But this one ingredient ice cream? This is the one that started the whole thing.

INGREDIENT NOTES

• Bananas: The riper, the better. Lots of brown spots means more natural sweetness. Slice and freeze in a single layer to keep them from clumping and make blending easier.
  
• Optional Toppings and Mix-Ins: This is where you can have fun. Keep it simple or load it up!

VARIATIONS

Chocolate Nice Cream: Add cocoa powder or chocolate syrup.

Peanut Butter Swirl: Blend in or swirl through after.

Cinnamon Banana: Include a pinch of cinnamon for warmth.

Berry Burst: Add a handful of frozen strawberries or raspberries.

Chocolate Chip: Stir in chocolate chips after blending.

Nutty Version: Add peanuts, walnuts, or pecans after blending and pulse until combined.

Flavor Extracts: Include ½ teaspoon of pure extract for a flavor twist. Vanilla, maple, or rum are great options.

SERVING SUGGESTIONS

• Enjoy immediately for soft-serve texture.
  
• Drizzle with hot fudge or caramel sauce for a classic dessert.
  
• Top with sprinkles, chopped candy, or cookie dough bites.
  
• Pair with peanut butter cookies or use them to make an ice cream cookie sandwich.
  
• Add this one ingredient ice cream to a dessert board with fruit and toppings.
  
• Scoop into cones for a true ice cream feel.

NICE CREAM RECIPE FAQ

The first time you make banana ice cream with frozen bananas, it feels a little questionable.

It goes from frozen chunks… to crumbly… to something that almost looks like it’s not going to come together. And then suddenly it does.

That’s the moment people stop too soon, and that’s why it doesn’t turn out right. You have to let it run.

Once it hits that smooth stage, you’ll see it. It loosens, turns glossy, and suddenly looks like actual ice cream. That’s when you stop.

After making this nice cream recipe as many times as we did back then, you start to recognize that shift without even thinking about it.

TOOLS NEEDED

• Food Processor or High-Powered Blender: This is key for getting that smooth texture.
  
• Spatula: For scraping down the sides as the nice cream blends.
  
• Freezer-Safe Container: If you want to firm it up later.
  
• Baking Sheet: For freezing banana slices evenly.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Ice Cream Recipes

Easy Homemade No Churn Blueberry Ice Cream Recipe

2-Ingredient Strawberry Banana Ice Cream Recipe + Video

No Churn Maple Bacon Ice Cream (Salty Sweet Recipe)

3 Ingredient Chocolate Peanut Butter Ice Cream

Print

Nice Cream (One-Ingredient)

Make Nice Cream with frozen bananas… and that's it! Soft serve texture like real ice cream, plus plenty of topping and flavor options.

Course Dessert

Cuisine American

Method Blender, Freezer

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 158cal

Author Donna Elick

Ingredients

• 6 ripe bananas, peeled, sliced, and frozen ( about 6 cups)

Optional Toppings

• Sprinkles
• Chopped nuts
• Caramel sauce
• Peanut butter
• Chocolate syrup
• Chocolate chips
• Ground cinnamon

Instructions

• BLEND BANANAS: Add 6 ripe bananas, peeled, sliced, and frozen ( to a food processor or high-powered blender. Blend on high, stopping to scrape down the sides as needed.
• PROCESS UNTIL CREAMY: Continue blending for 2 to 3 minutes. The bananas will go from crumbly to smooth and creamy. Stop when the mixture looks like soft-serve ice cream.
• SERVE OR FREEZE: Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for 1 to 2 hours for a firmer scoopable texture.
• SERVE LATER: If frozen longer, let the nice cream sit at room temperature for about 10 minutes before scooping.
• ADD TOPPINGS: Serve with your favorite toppings.

Video

Notes

Make-Ahead: Freeze sliced bananas up to 1 month in advance so they are ready to blend anytime.

Storage: Store prepared nice cream in a freezer-safe container for up to 1 week.

Reheating: Not applicable. Let sit at room temperature to soften before serving.

Freezing Tip: Freeze banana slices in a single layer on a baking sheet before transferring to a bag. This prevents clumping and makes blending easier.

Ingredient Tip: The riper the bananas, the sweeter and more flavorful your nice cream will be.

Nutrition

Serving: 1 | Calories: 158cal | Carbohydrates: 40g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Sugar: 22g | Fiber: 5g | Calcium: 9mg | Iron: 1mg

Originally published May 2021, updated and republished May 2026

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.

The post Nice Cream (One-Ingredient) + Video appeared first on The Slow Roasted Italian.

Chocolate Peanut Butter Ice Cream

Hot summer weather is perfect for a big bowl of ice cream, and it’s even more delicious when it’s homemade.

Using my nice cream recipe as a base, I started trying out as many different flavor combinations as I could think of!

Munchkin loves this strawberry version, but I usually crave something nutty or chocolate. And then I realized…why not both?? So this recipe for chocolate peanut butter ice cream was born.

The best part is that you don’t need an ice cream maker to enjoy this scrumptious frozen treat! Just toss everything in a blender, then freeze until firm.

You’ll love my chili spiced mango ice cream too — a great alternative to the richer peanut butter and chocolate ice cream flavors but still just as healthy!

If you love that chocolate-peanut butter combo, you have to try our Reese’s Peanut Butter Ice Cream — it’s loaded with real Reese’s cups and comes together with no ice cream maker needed.

Ingredient Notes and Substitutions

• Frozen Bananas – A must to get the right consistency for this peanut butter chocolate ice cream!
  
  I like to slice up ripe bananas and freeze them myself, but I’ve seen frozen bananas at the store before. You’ll need about 1 ½ to 2 cups of frozen banana slices to equal 3 large bananas.
  
  And it’s really important that you slice the bananas before freezing them to make blending easier. If you already froze them whole, break them into smaller chunks.
  
• Peanut Butter – Creamy peanut butter works best, especially the no-stir varieties. Natural peanut butter can sometimes be too gritty or too oily.
  
  Crunchy PB works too if you want a little more texture throughout your chocolate peanut butter ice cream. Just know that some of the peanut chunks will get ground up by the blender.
  
• Semi-sweet Chocolate Chips – These are just the right balance — not too bitter or too sweet.
  
  Feel free to swap in your favorite chocolate chips or chunks, be it a different flavor or a dairy-free version.
  
  And if you don’t have any chocolate chips at all, substitute ⅓ cup of cocoa powder.

Tips and Tricks to Make Perfect Peanut Butter and Chocolate Ice Cream

• Blend the bananas and peanut butter first.

It can take a minute or two to get everything smooth and creamy! I like to add the bananas first just so none of the peanut butter gets stuck along the bottom of the blender.

Once it’s smooth, add the chocolate chips and pulse just until the mixture is speckled. Over-blending will cause the chocolate to break down — still yummy, but you’ll miss having little chunks throughout.

• Add a little milk if needed.

Wait until everything is well blended before checking the consistency. Trust me, it always comes together in the end!

If the peanut butter and chocolate ice cream mixture is still super thick and chunky, add a splash of milk (regular or non-dairy) to help it along.

And by a splash, I mean no more than a tablespoon at a time. You can always add a little more if needed, but too much and it won’t freeze right.

• Let it soften on the counter first.

Because there are no preservatives or added sugar in this chocolate peanut butter ice cream recipe, the mixture will freeze solid and quite hard.

Simply transfer the container from the freezer to the counter about 5-10 minutes before you want to eat it. This will make it soft enough to scoop!

Prep Ahead

• Freeze ripe bananas

Kitchen Tools You Will Need

• High-Powered Blender – A must in every kitchen! If you don’t have one, try a Food Processor instead.
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing, and is easy to clean too!
• Ice Cream Scoop – I somehow have six ice cream scoops in my kitchen, but this one is my go-to.
• Storage Container – You will need to freeze the blended mixture for a few hours first. Metal containers (like a loaf pan) will help it freeze faster, but anything with a lid will work too!

Mix-In and Serving Suggestions

One of the best things about this recipe for chocolate peanut butter ice cream is that it requires only 3 simple ingredients.

But it can be pretty hard to resist toppings when it comes to this frozen treat. I won’t judge if you want to drizzle some magic shell or caramel sauce on top!

Why not add a scoop to my Wendy’s Frosty recipe or sandwich it between two homemade chocolate chip cookies for an extra indulgent treat?

You can also stir chopped nuts or candy bar pieces into your peanut butter chocolate ice cream before freezing.

Or for a more adult version, add some instant espresso powder to the blender for a coffee taste!

Storing Homemade Peanut Butter Chocolate Ice Cream

Homemade ice cream will stay good in the freezer for about 2 weeks. But I think it’s best when you eat it as soon as you make it!

You’ll want to store this chocolate peanut butter ice cream in the coldest part of your freezer — never in the freezer door.

Keep it in an airtight container to prevent ice crystals or freezer burn. And if it starts to get too soft as you’re eating it, pop it right back in the freezer for a few minutes!

Chocolate Peanut Butter Ice Cream Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours. 

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👉 Snag your copy today and bring the heat to your summer table!

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Other Easy Ice Cream Recipes

2 Ingredient Strawberry Ice Cream Recipe + Video

No Churn Maple Bacon Ice Cream (Salty Sweet Recipe)

2-Ingredient Strawberry Banana Ice Cream Recipe + Video

Nice Cream (One-Ingredient) + Video

Print

3 Ingredient Chocolate Peanut Butter Ice Cream

No churn Chocolate Peanut Butter Ice Cream is a delicious frozen treat that's packed with peanut butter flavor and sweet chocolate pieces.

Course Dessert

Cuisine American

Method Blender, Freezer

Prep Time 5 minutes minutes

Freeze 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 6

Calories 160cal

Author Donna Elick

Ingredients

• 3 frozen ripe bananas
• 4 tablespoons peanut butter
• 1/4 cup semi-sweet chocolate chips

Instructions

• Place bananas and peanut butter in a blender. Blend until mixture starts to get creamy, scraping down the sides as necessary. Add chocolate chips and pulse until chocolate has speckled your ice cream.
• Transfer to a resealable container and place in the freezer for 2-3 hours.
• Scoop and serve or scoop and place the scoops into a container for later use. 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.
• Enjoy!

Notes

If you do not have a high powered blender, you may use 2 frozen and one fresh banana to encourage easier blending or cut your bananas into slices and freeze them.

There are no preservatives in your ice cream, so it will freeze solid. Simply remove from the freezer 10 minutes before serving to allow to soften slightly. If freezes and keeps beautifully!

Nutrition

Serving: 1 | Calories: 160cal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 47mg | Sugar: 11g | Fiber: 3g | Calcium: 13mg | Iron: 1mg

Originally published February 2013, Updated and republished June 2025

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.

The post 3 Ingredient Chocolate Peanut Butter Ice Cream appeared first on The Slow Roasted Italian.

Banana Nut Ice Cream

Looking for a dairy free, sugar free homemade dessert recipe? This one is the winner!

Even better, this no churn banana nut ice cream is ready in just a few minutes — and with only TWO ingredients.

Creamy, smooth, and naturally sweet, you can feel good about having a bowl for dessert, a snack, or even breakfast!

Now that summer is here, I’ve been getting all of my homemade ice cream recipes ready. Be sure to try my chocolate peanut butter version of this banana ice cream next!

Ingredient Notes and Substitutions

• Bananas – You’ll need 6 whole bananas to make dairy free banana ice cream, and the riper they are, the sweeter your frozen treat will be!
  
  Wait until the peels are covered with brown spots. The sweet spot is lots of freckles but not large patches — or a completely black peel.
  
  This fruit is also the secret to making 2 ingredient ice cream without heavy cream!
  
  Bananas are very high in pectin, which means they get super creamy and smooth when frozen and blended.
  
• Pecans – I like to start with whole, raw pecans and then toast them myself. I also usually chop them after they’ve cooled, but you can toast chopped pecans too.
  
  Just be sure they are unsalted when making this recipe! You can also swap in walnuts, peanuts, or another type of nut.
  
  Or, skip the nuts and make a simple, one ingredient banana nice cream.

Tips and Tricks to Make 2 Ingredient Ice Cream Without Heavy Cream

• Slice bananas before freezing for easier blending.

If I’m in a hurry, I’ll just break them into chunks before tossing them in the freezer bag.

You can also slice each banana into thick coins, then arrange them in a single layer on a parchment-lined baking sheet.

Freeze until firm (about an hour), then transfer to a baggie or container.

Avoid slicing them too thin or they’ll soften and melt in the blender before they’ve had time to turn into creamy banana nut ice cream.

• Toast the pecans.

This really brings out their nutty flavor and is worth the extra few minutes! Spread whole or chopped pecans in a single layer on a baking sheet and bake at 350°F for a few minutes.

Watch them carefully so they don’t burn, especially if you chopped them first.

You can also toss the nuts into a dry skillet on the stove. Toast over medium heat, stirring frequently, until they start to darken and become fragrant.

And be sure to cool the toasted pecans completely before adding them to your dairy free banana ice cream!

• Scrape down the sides as you blend.

Frozen bananas get a bit crumbly when blended at first. Then, they’ll get creamy closest to the blades while the crumbly bits move up the sides.

Stop and scrape all of that down as needed for the smoothest, creamiest consistency.

Prep Ahead

• Freeze bananas
• Chop pecans

Kitchen Tools You Will Need

• Blender or Food Processor – I have also seen nice cream 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 mash it by hand.
• Metal Bread Pan – Most people already have this on hand, so there’s no need to buy a special container.
• Ice Cream Scoop – I have six scoops in my kitchen, but this is my go-to!

Flavor Variations and Toppings

The joy of this recipe is that it needs only two simple ingredients to make it. But you can always add more to it!

Mix in a handful of chopped strawberries, a dash of cinnamon, or some cocoa powder.

Even a spoonful of Nutella or peanut butter would be yummy — and make the texture even smoother.

There are so many toppings to choose from too. Some of my favorites for banana nut ice cream include:

• Magic shell
• Whipped cream
• Caramel sauce
• Strawberry syrup
• Hot fudge

Storing Homemade Banana Pecan Ice Cream

This treat will stay good in the freezer for up to a week. Store in an airtight container.

While it doesn’t really go bad, the consistency might be off after that first week.

Thankfully, it’s easy enough to make this 2 ingredient ice cream without heavy cream, so you can just whip up a new batch!

If you take banana pecan ice cream out to serve and it starts to get soft, just put it back in the freezer again. Refreezing won’t affect the flavor or consistency.

Dairy Free Banana Ice Cream FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Ice Cream Recipes

Easy Homemade No Churn Blueberry Ice Cream Recipe

2 Ingredient Strawberry Ice Cream Recipe + Video

2 Ingredient Strawberry Ice Cream Recipe + Video

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

Print

Frozen Banana Nut Ice Cream with Pecans

Make Banana Nut Ice Cream with 2 ingredients and a blender. This naturally sweet treat is the easiest frozen dessert you’ll ever make!

Course Dessert

Cuisine American

Method Food Processor, Freezer

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 162cal

Author Donna Elick

Ingredients

• 6 frozen ripe bananas cut into chunks
• 1/2 cup toasted pecans chopped

Instructions

• 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.
• Enjoy!

Notes

The more ripe your bananas are the sweeter the nice cream will be.

You can cut bananas into coins and freeze flat on a baking sheet for easier blending.

If you have whole frozen bananas, you can break them into chunks before blending.

Nutrition

Serving: 1 | Calories: 162cal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 15g | Fiber: 4g | Calcium: 12mg | Iron: 1mg

Originally published June 2011, updated and republished March 2025

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.

The post Frozen Banana Nut Ice Cream with Pecans appeared first on The Slow Roasted Italian.

Chocolate Banana Ice Cream

I have mentioned how challenging my 5 year old has become at meal time.  Munchkin has become picky about everything so, I have been pretty creative with her meals.  Over the last few years we have noticed that our normally well behaved child will change her behavior immediately after eating processed sugar and apparently even the natural sugar in a small bowl of fresh fruit could launch her to the moon.

Between Munchkins sensitivity to sugar and us trying to eat healthy…  Naturally sweetened treats are king!  This “ice cream” is currently Munchkin’s favorite treat!  She asks for it at every meal.  Truth is, its so healthy she could eat it for breakfast.  Not that it would happen, but she could eat it for breakfast.  LOL

How about you?  What is or was your biggest food challenge with your kids?

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen – available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don’t wait. Go and grab yours today!  The Simple Kitchen <– click here to order. 

Enjoy!

With love from our simple kitchen to yours. 

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Check out more of our favorite ice cream treat recipes: 

5 Minute Strawberry Banana Ice Cream

Honey Peach Frogurt

Pecan Banana “Ice Cream”

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

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Chocolate Banana “Ice Cream”

This chocolate frozen treat is a long time family favorite. It is rich and creamy, perfectly chocolaty with only 2 ingredients. We have been enjoying simple “ice cream” recipes for years, but everyone loves a little chocolate now and then and we always come back to this one. I have to tell you we have enjoyed this Simple 2 Ingredient Chocolate Banana “Ice Cream”countless times over the last few years and you are going to love it!!!

Course Dessert

Cuisine American

Method Blender, Freezer

Prep Time 10 minutes minutes

Freeze 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 4

Calories 166cal

Author Donna Elick

Ingredients

• 6 ripe bananas 3 fresh and 3 frozen
• 3 tablespoons cacao powder or cocoa powder

Instructions

• Place bananas in a blender. Blend until mixture starts to get creamy, scraping down sides as necessary. Add cacao powder and pulse until completely combined.
• Transfer to a resealable container and place in freezer for 3-4 hours.
• Scoop and serve or scoop and place scoops into a container for later use. 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.
• Enjoy!

Notes

If you do not have a high powdered blender you may want to cut your bananas into slices and freeze them.

There are no preservatives in your ice cream, so it will freeze solid. Simply remove from the freezer 10 minutes before serving to allow to soften slightly. If freezes and keeps beautifully!

You can transfer to a freezer-safe container and allow ice cream to firm up in the freezer for 2 to 3 hours.

Nutrition

Serving: 1 | Calories: 166cal | Carbohydrates: 43g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Sugar: 22g | Fiber: 6g | Calcium: 14mg | Iron: 1mg

Originally published February 8, 2013

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.

The post Chocolate Banana Ice Cream (2-Ingredient) appeared first on The Slow Roasted Italian.