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Ultimate 3-Ingredient Creamy Banana Nice Cream (Vegan & Dairy-Free)

Three generous scoops of creamy banana ice cream served in a white bowl near a bright window.

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Make fast, creamy banana ice cream using only three ingredients. This easy banana nice cream recipe requires no machine and delivers a guilt-free sweet treat that is naturally vegan and dairy-free.

Ingredients

Scale
  • 4 large ripe bananas, peeled, sliced, and frozen solid
  • 2 tablespoons unsweetened almond milk (or other plant milk)
  • 1 teaspoon pure vanilla extract

Instructions

  1. Place the frozen banana slices into a high-powered food processor or blender.
  2. Pulse the bananas until they break down into small crumbles. Stop and scrape down the sides as needed.
  3. Add the almond milk and vanilla extract. Continue blending, stopping frequently to scrape the sides, until the mixture transforms from crumbly to a smooth, soft-serve consistency. This process may take several minutes.
  4. If you prefer a firmer banana ice cream texture, transfer the mixture to a freezer-safe container and freeze for 30 to 60 minutes before serving.
  5. Serve immediately for a soft serve texture or after freezing for a scoopable banana ice cream.

Notes

  • For a peanut butter banana nice cream, add 2 tablespoons of peanut butter with the almond milk.
  • If your blender struggles, let the frozen bananas sit on the counter for 5 minutes before starting. Add liquid sparingly; too much liquid results in a smoothie, not banana ice cream.
  • For a Ninja Creami version, blend the frozen bananas with just 1 tablespoon of milk until finely processed, then spin in the Creami base cycle.

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