Banana Ice Cream (2 ingredients)

There’s something magical about turning frozen bananas into a creamy, dreamy ice cream that’s good for everyone—from tiny babies trying their first frozen treat to toddlers and even grown-ups craving something sweet but healthy. This healthy banana ice cream recipe is so simple and naturally sweet, with no added sugar, just ripe bananas and yogurt. The vanilla extract i,s optional but adds a lovely, gentle flavor that brings it all together.

What makes it perfect for families is how quickly it comes together and how versatile it is. You can serve it immediately as a soft-serve or freeze it for a firmer texture. Plus, it’s packed with fiber, potassium, calcium, and probiotics—great for growing bodies and curious taste buds. Whether you’re looking for a nutritious dessert, a wholesome snack, or a way to use up ripe bananas, this banana ice cream has got you covered

Why This Recipe Works So Well

• Naturally Sweet: No added sugar, just the natural sweetness of ripe bananas.

• Nutritious: Bananas bring potassium and fiber; yogurt adds calcium and probiotics.

• Baby-Friendly: Soft texture and wholesome ingredients make it safe and tasty for babies and toddlers.

• Family-Friendly: Even adults will love this guilt-free dessert or snack.

• Super Simple: Minimal ingredients, quick prep, and easy clean-up.

Prep time - 6 minutes 

Cook time - no cook

Yields - 3-4 potions 

Banana Ice Cream Recipe 

Ingredients

• 4 ripe bananas, peeled, chopped, and frozen
• 1/2 cup plain yogurt 
• 1 teaspoon vanilla extract (optional, but adds a lovely subtle flavor)

Instructions

1. Prep Your Bananas: Start by chopping up 4 ripe bananas into small pieces and freezing them for at least a few hours, or overnight if you can. This is what makes your ice cream creamy and cold without needing any added sugar or dairy.

2. Blend It Up: Toss the frozen banana chunks into your food processor. Add the 1/2 cup of plain yogurt — this adds a nice creaminess and a little tang, plus some beneficial probiotics. 

3. Add Vanilla (Optional): If you prefer, add a teaspoon of vanilla extract to give your ice cream a gentle, sweet aroma. It’s not necessary, but it’s a nice touch for taste buds.

4. Blend Until Smooth: Turn on your food processor and blend the mixture. You’ll need to stop a few times and scrape down the sides with a spatula. This helps everything mix evenly and get that perfect creamy consistency. It usually takes about 2-3 minutes, depending on your machine.

5. Serve or Freeze: Once your banana ice cream is smooth and creamy, you can serve it immediately as a soft-serve treat — perfect for little ones because it’s naturally sweet and gentle on their tummies. Or, if you prefer a firmer texture, transfer it to a container and pop it in the freezer for 3-4 hours until it’s set.

Tips For Success 

Choose Ripe Bananas for Natural Sweetness

The secret to a deliciously sweet and creamy banana ice cream starts with picking bananas that are nice and ripe. Look for bananas with plenty of brown spots — that’s when they’re at their sweetest and softest, perfect for blending smoothly. Using ripe bananas means you won’t need to add any extra sugar, making it healthier for babies, toddlers, and the whole family.

Freeze Bananas in Small Chunks for Easy Blending

When freezing your bananas, chop them into small pieces before popping them in the freezer. This makes it so much easier for your food processor to break them down quickly, creating that smooth, creamy texture we’re after. If you try to blend large frozen chunks, your machine might struggle or end up with uneven bits.

Use Plain Yogurt for Creaminess and Nutrition

Adding half a cup of plain yogurt is a game-changer. It gives your banana ice cream a lovely creamy texture and adds a bit of tanginess that balances the sweetness naturally. Plus, yogurt is packed with calcium and probiotics — great for growing little tummies. Just make sure to choose a plain, unsweetened yogurt to keep the recipe healthy.

Scrape the Sides Often to Get the Perfect Consistency

Don’t forget to pause and scrape down the sides of your food processor as you blend. This little step helps everything mix evenly and prevents any frozen banana bits from sticking to the edges. You’ll be left with a silky smooth, creamy ice cream that’s perfect for serving immediately or freezing for later.

Serve Immediately or Freeze for a Firmer Texture

One of the best things about this banana ice cream is its versatility. If you love soft-serve style, scoop it out right after blending — it’s deliciously creamy and ready to enjoy. But if you prefer a firmer ice cream, just pop it into the freezer for 3 to 4 hours. Keep in mind that once frozen, letting it sit out for a few minutes before serving helps soften it up. 

Storage Tips

Keep It Airtight to Lock in Freshness

Once you’ve made your banana ice cream, storing it properly is key to keeping that creamy texture and fresh flavor. Transfer it to an airtight container before popping it in the freezer. This helps prevent any ice crystals from forming and stops your ice cream from picking up other freezer smells.

Use a Shallow Container for Faster Freezing

If you want your banana ice cream to freeze evenly and more quickly, try using a shallow container rather than a deep one. It’ll set faster, which means less waiting and a better texture when you’re ready to serve it. Plus, shallow containers make scooping easier.

Label with Date for Best Quality

It’s a good idea to label your container with the date you made the ice cream. Homemade treats like this are best enjoyed within 1 to 2 weeks for optimal flavor and creaminess. After that, it might start to lose some of its freshness and texture.

Soften Before Serving for Perfect Scoops

When you’re ready to serve, take the ice cream out of the freezer about 5 to 10 minutes beforehand. Letting it soften a little makes scooping easier and ensures it’s gentle enough for babies and toddlers to enjoy without any hard chunks.

Avoid Refreezing for the Best Texture

If you’ve served some and the ice cream starts to melt, try to avoid refreezing leftovers. Refreezing can make it icy and lose that smooth, creamy texture we all love. Instead, just enjoy the whole batch in one go or store leftovers in smaller portions to minimize this.

Equipment 

• Food Processor 
• Ice cream Scoop 
• Airtight Container

Nutrition 

Suitable for 6 months +

Nutrition guide (per serving, approximate)

• Calories: 120-150 
• Protein: 4-6g 
• Healthy Fats: 0-2g )
• Carbohydrates: 30-35g 
• Fiber: 3-4g 
• Vitamin C: from bananas
• Calcium: from yogurt
• Iron: minimal, naturally present in bananas
• Omega-3s: none, unless added separately

Note: Nutritional values are estimates and may vary based on ingredient brands, portion sizes, and yogurt type.