banana ice cream Recipe Easy Homemade

Scale

4 large, very ripe bananas, peeled and sliced
2 tablespoons milk (dairy or non-dairy like almond or oat)
Optional Mix-ins: 1 teaspoon vanilla extract, 1 tablespoon cocoa powder, or 1/4 cup frozen berries

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Freeze the Bananas: Place the peeled and sliced bananas in a freezer-safe bag or container. Freeze for at least 6 hours, or until solid.
Blend Initial Mix: Transfer the frozen banana slices to a high-powered food processor or blender. Add the 2 tablespoons of milk (and vanilla extract, if using).
Process: Start blending. The mixture will go through stages: crumbly, chunky, and finally, smooth and creamy. Stop and scrape down the sides every 30 seconds. This step can take 3–5 minutes depending on your machine.
Achieve Soft Serve: Continue blending until the mixture has the consistency of thick soft-serve ice cream.
Serve Immediately (Soft Serve Style): Portion immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for 1–2 hours for a firmer, scoopable texture.
Add Mix-ins (Optional): If using cocoa powder or berries, add them during the last minute of blending until just incorporated.

For a scoopable texture, transfer the blended mixture to a loaf pan lined with parchment paper and freeze for at least an hour before serving.
If the mixture becomes too hard after freezing, let it sit on the counter for 5–10 minutes before scooping.
Do not over-blend once it reaches the creamy stage, or it may start to melt.