There is need to go without an occasional ice cream treat just because your eating plant-based. Frozen bananas are the perfect base for ice cream. Because bananas are naturally sweet, there is no need to add any sugars. If you’re trying to impress a dinner guest, make this recipe and top it with coconut flakes and chocolate shavings. The possibilities are endless!


Prep time    15 minutes  

Cook time   0 minutes    

Yield               4 servings



  • 4 frozen sliced bananas
  • 1 cup frozen berries
  • ¼ to ½ cup plant-based milk


  1. Combine the frozen bananas, berries, and ¼ cup milk in a blender or food processor. Blend on high until smooth and creamy. Add more milk, a tablespoon at a time, as needed to create a soft and creamy texture. Serve immediately.

✏️ Tips & Hints

  • I like to keep frozen bananas on hand for this ice cream. It’s a great way to preserve bananas that are in danger of getting overripe. Simply peel the ripe bananas and slice into chunks. Put the chunks in a zip-top bag and freeze.
  • Blending this ice cream may take a while if the bananas are frozen solid. You may even want to slightly thaw the bananas first so they are easier to blend.
  • There is no end to the things you can add to this ice cream. I love to add 2 tablespoons unsweetened cocoa powder and a little maple syrup (if needed) for a delicious chocolate flavor. You can also try frozen mangoes, peaches, or pineapple, since all three go so nicely with bananas.