No-churn banana ice cream

No-churn banana ice cream

  • serves 4
  • A little effort

Dairy-free, no-churn, no-effort ice cream. Plus it’s healthy! What’s not to love? Once you're confident, why not try experimenting with different flavours


*This recipe is gluten-free according to industry standards


  • ripe bananas 8
  • almond or coconut milk a splash (optional)
  • maple syrup or ground cinnamon or toasted pecans or banana slices


  • Step 1

    Peel and slice the bananas. Spread onto a baking paper lined tray, and freeze for 2 hours or until solid. Tip into a food processor or liquidiser and pulse for a few seconds.

  • Step 2

    If it doesn’t mix to a smooth ice cream, add almond milk 1 tbsp at a time, to form ice cream. (You might not need to use any milk, depending on how soft the bananas are.) Scoop into bowls and top with whatever you like.

Additional Information

Cook's notes: Once you’re confident with the process, try experimenting with different flavours – add a handful of frozen berries, 2 tbsp peanut butter or 2 tbsp raw cacao powder to the processor before blending to get the flavours shown in our picture above.

Nutritional Information

  • Kcals 171
  • Fat 0.2g
  • Saturates 0.1g
  • Carbs 38.7g
  • Sugars 34.5g
  • Fibre 2.8g
  • Protein 2.2g