Healthy Banana Ice Cream With No Added Sugar

Frozen bananas blended alone turn into something remarkably close to soft serve — no churn, no cream, no added sugar. The only two rules that matter: the bananas must be ripe with brown speckles, and they must be frozen solid before they go into the processor.

If this is your kind of baking, try our fudgy sugar free brownies (gluten free) next.

Browse the full index of sugar free and gluten free recipes to plan the week.

Ingredients

• 4 ripe bananas, peeled, sliced, and frozen at least 4 hours
• 2 to 3 tbsp milk or unsweetened almond milk
• 1 tsp vanilla extract (optional)
• 1 tbsp unsweetened cocoa powder or peanut butter (optional)

Instructions

1. 1

   Put the frozen banana slices in a food processor or high-speed blender.

2. 2

   Pulse for about 1 minute. The mixture will look crumbly — this is the stage where most people give up too early.

3. 3

   Add the milk 1 tablespoon at a time and keep blending. After 2 to 3 minutes it turns glossy and creamy.

4. 4

   Blend in the vanilla and any add-ins.

5. 5

   Serve immediately for soft serve, or freeze 1 hour for scoopable ice cream.

Frequently asked questions

Do I need a high powered blender?

A food processor handles it best. A standard blender works if you add liquid gradually and stop to scrape down the sides often.

Can I store it in the freezer?

Yes, up to 2 weeks in a shallow container, but it freezes hard. Let it sit out 10 to 15 minutes before scooping.