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Soft Serve Banana Ice Cream

June 1, 2017 (Updated: August 3, 2021)
Lily Moran

Serves 1

Total Time:

Bananas are high in potassium, magnesium, and B vitamins. They’re so much better for your heart than a sugary, creamy, high fat dessert like ice cream. And, frozen bananas can be transformed into a tasty, creamy, cold dessert similar to soft-serve, but with none of the drawbacks of ice cream. Once you’ve “mastered” the technique of making this banana soft serve, feel free to add spices (like cinnamon or ginger) or mix-ins (like peanutbutter or chocolate chips) that make the banana ice cream you really want to eat.

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  • 1 large ripe banana


  1. Wait until the banana is very ripe and sweet. A fair amount of the peel should have turned brown.
  2. Peel the banana, cut into small pieces, and put in an airtight container.
  3. Freeze the cut up banana for at least 2 hours, but feel free to leave it. I just cut up any bananas that are about to get overripe, and then pull pieces out when I want an unplanned dessert or snack.
  4. (If you’re going to add spices or flavor essences, add them here.) Blend the frozen pieces in a small food processor or blender. (A food processor works better if you have it, but any blender that can handle frozen banana will work.) Periodically scrape down the sides of the container. You will see the banana go from a crumbly stage, to a gooey stage, to a chunky stage, to finally looking like very soft soft-serve ice cream. (If you want to mix in something more solid, do it now.)
  5. If you like the texture and temperature, you can go ahead and eat it right now. I actually find the banana right then to be more like a pudding. Put it back in the air-tight container and freeze for another hour or two. Freeze overnight if you want it go completely solid.


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