No-churn banana ice cream

No-churn banana ice cream

  • serves 4
  • Easy

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)

TO SERVE (optional)

  • maple syrup, ground cinnamon, toasted pecans, 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. 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.

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