When the weather is hot and I'm feeling lazy, this one-ingredient frozen banana 'ice cream' is my go-to treat
Les Shu
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- For an all-natural alternative to supermarket ice cream, try this one-ingredient recipe using just bananas.
- Frozen bananas can be pureed into a mixture that resembles ice cream.
- It's simple to make, and all you need is a food processor.
Bananas are one of those food items that I seem to always buy, but forget to eat. To prevent waste, a friend suggested I turn them into "ice cream" before they disintegrate into baby food.
I don't blame you for scratching your head, but trust me: bananas can be transformed into a frozen dessert that tastes remarkably like ice cream. What I love about this recipe — if you can call it that — is that it takes minimal effort. You don't need extra ingredients or an ice cream maker — all that is required is some ripe bananas, a food processor, and a freezer. It is far easier than making Dalgona coffee, but equally satisfying — although it requires some waiting time for it to come together.
Since there's no added sugar, dairy, or artificial ingredients, it's cheap to make. It's also a healthier option than commercial products. If you don't like the taste of bananas, you can easily mask it with other flavors or toppings.
Before your bananas go bad, here's how to turn them into a frozen dessert that's easy to make.Slice some bananas and chill them in a freezer
Start by slicing some ripe bananas into wheels, and then place them in a glass container. Try not to pile them onto one another, as you'll have to fit them easily into a food processor. Put the container into the freezer overnight.
I've tried using just-ripened bananas as well as ones that were overripe (shown here). I prefer the former because it results in a more neutral flavor, whereas the latter creates a strong liquor-like taste due to the fruit alcohol from fermentation. If the banana on hand is turning black, save it for making banana bread instead.
Knife:Glass container:Blend until creamy
Once your bananas are frozen, transfer the chunks into a food processor or small food chopper. They may have changed color due to oxidation, but this is fine. Pulse to break up the banana, and then puree until creamy. You may need to scrape down the mixture. Work in batches if you have a lot of bananas to blend. It shouldn't be crumbly, and what you should end up with is a mixture that resembles ice cream.
This is also the time to doctor up the concoction with any flavoring you desire — it would also mask any taste of banana. It's up to you to experiment: chocolate, peanut butter, fruit syrup, etc. Because the bananas will be naturally sweet, there's no need to add any sugar.
If the bananas are rock solid, you may have difficulty blending them into the desired consistency. Let the frozen bananas defrost slightly before blitzing.
Food processor:Transfer mixture into a container and refreeze
After your frozen bananas have become "ice cream," transfer the mixture into a container and put it back into the freezer. I use a clean take-out soup container with a tight lid, but you can use a paper container or hard plastic container that is designed for storing homemade ice cream. Freeze until you're ready to eat.
Paper container:Hard plastic container:Scoop your "ice cream"
Scoop your frozen treat into a serving vessel of choice. Pour on some chocolate sauce, cookie pieces, M&Ms, or preserved cherries.
If the mixture seems crumbly and more icy than creamy when you scoop, it likely means it hasn't been pureed enough — this was an issue I encountered during one attempt, as you can see here. Don't throw it away, because it's still tasty, but I wouldn't suggest blending it again; start from scratch and make sure your next batch is viscous before freezing.
Ice cream scoop:Glassware:Check out our other ice cream-related stories
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