Previ Culinary: One Ingredient Banana Ice Cream

Looking for a healthy after dinner dessert? You’ve found it! A ripe banana can be turned into smooth and creamy “ice cream” with just a blender, a freezer, and a little bit of patience. Healthy dessert never tasted so good!

Banana Ice Cream (Adapted from:

Makes 2 servings, about 1 cup


  • 2 ripe bananas


  1. Begin with bananas that are a little bit overly ripe.
  2. Peel the bananas and cut them into coins: It doesn’t matter what shape or size the pieces are in, as long as they are chopped up into evenly-sized and somewhat small pieces.
  3. Put the bananas in an airtight container or a freezer bag.
  4. Freeze the banana pieces overnight.
  5. Blend the frozen banana pieces in a small food processor or powerful blender: Pulse the frozen banana pieces. We’ve found that a small food processor or chopper works best.
  6. Keep blending — the banana will look crumbly: At first the banana pieces will look crumbled or smashed. Scrape down the food processor.
  7. Keep blending — the banana will look gooey: Then it will look gooey, like banana mush. Scrape down the food processor.
  8. Keep blending — the banana will look like oatmeal: It will get smoother but still have chunks of banana in it. Scrape down the food processor.
  9. Watch the magic happen! Suddenly, as the last bits of banana smooth out, you’ll see the mixture shift from blended banana to creamy, soft-serve ice cream texture. Blend for a few more seconds to aerate the ice cream. (If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it.)
  10. Transfer to an airtight container and freeze until solid.  Enjoy!

Banana Ice Cream

Megan Huard, Chef RD and Stefanie Gates, chef, are regular contributors to our blog and culinary advisors for PreviMedica. They enjoy developing recipes and creating cooking videos to share with our readers, as well as working one-on-one with our clients to teach them valuable cooking skills. You can learn more about them here and here.

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