Banana Ice Cream Recipe (3 Ways!)

close up on 3 different flavors of banana ice cream cones.

4.97 from 53 votes

This easy banana ice cream recipe is quickly mixed in a blender or food processor. You can make banana, strawberry or chocolate banana ice cream with peanut butter in 15 minutes with only a few ingredients. It’s an ultra-creamy vegan dessert that’s perfect for summer or year-round.

Prep Time5

Cook Time5

Total Time10

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: to 2 servings

Calories: 255kcal

Author: Toni Okamoto

Equipment

Ingredients

Banana Ice Cream

2 frozen bananas (preferably sliced)
Splash of plant-based milk (optional)
½ tablespoon of agave (optional)
½ teaspoon of vanilla extract (optional)

Strawberry Banana Ice Cream

2 frozen bananas (preferably sliced)
2 cups of frozen strawberries
¼ cup of plant-based milk (optional)
1 tablespoon of agave (optional)
½ teaspoon of vanilla extract (optional)

Chocolate PB Banana Ice Cream

3 frozen bananas
3 tablespoons of peanut butter
1 tablespoon of cocoa powder
¼ cup of plant-based milk (optional)
1 tablespoon of agave (optional)
½ teaspoon of vanilla extract (optional)

Instructions

In a food processor or high-powered blender, pulse or blend the frozen sliced bananas until you have thick, creamy vegan ice cream.
Scoop into a bowl or ice cream cones and eat immediately.

Notes

Slice the bananas: Frozen bananas are easier to blend when they’re chopped into slices rather than kept whole. Slice the bananas before you freeze them—they will be difficult to cut through once frozen. The same is true for the strawberries!
If you’re using a Vitamix or another high-powered blender, you won’t need to use any plant-based milk. Otherwise, add the vegan milk little by little until you reach your desired consistency.
For a firmer, thicker vegan ice cream, scoop the vegan ice cream into a loaf pan or another storage container and freeze it for up to 1 hour before serving.

Nutrition