Save I stumbled on this trick during a humid July when my freezer was full of bananas I'd frozen on autopilot. My blender was out on the counter, and I was too lazy to walk to the store for ice cream. What came out was so creamy I actually laughed out loud. No one believed me until they tasted it.
The first time I served this to my niece, she asked if it was the kind from the store. I told her it was better. She went back for thirds and started calling it magic banana cream. Now she requests it every time she visits, and I keep a stash of frozen slices just for her.
Ingredients
- Ripe bananas: The riper, the sweeter and creamier it gets—those brown-spotted ones you almost toss are actually perfect here.
- Plant-based milk or regular milk: Just a splash to help the blender move things along, though sometimes I skip it entirely if the bananas are soft enough.
Instructions
- Slice and Freeze:
- Peel your bananas and cut them into thin coins, then spread them on a parchment-lined baking sheet in a single layer. Freeze for at least 2 hours until they are rock solid.
- Blend Until Creamy:
- Toss the frozen slices into a high-powered blender or food processor, add your milk, and blend until smooth, scraping down the sides whenever it stalls. It will go from crumbly to silky in about a minute.
- Serve or Firm Up:
- Eat it right away as soft-serve, or transfer to a container and freeze for another hour if you want scoopable texture. Either way, it is ready when you are.
Save One evening I added a handful of frozen strawberries and a drizzle of honey, and my partner declared it better than anything we'd bought in years. We ate it straight from the blender, standing at the counter, talking about nothing important. It is one of those small, perfect moments I think about more than I probably should.
Flavor Variations
I have tried this with vanilla extract, cinnamon, cocoa powder, peanut butter, and frozen mango. All of them worked. The base is so neutral that it takes on whatever you are craving, and I have never had a combination fail.
Storage Tips
If you make extra, store it in a freezer-safe container with a lid. It will harden quite a bit, so let it sit out for 5 minutes before scooping. I have kept it for up to a week, though it never actually lasts that long in my house.
Serving Ideas
I like mine with a handful of granola on top, or sometimes crushed dark chocolate. My friend swears by adding a spoonful of almond butter and a sprinkle of sea salt.
- Top with toasted coconut flakes for a tropical feel.
- Drizzle with maple syrup or a thin ribbon of nut butter.
- Add a few fresh berries or a mint leaf if you are feeling fancy.
Save This is the kind of recipe that makes you feel like you are getting away with something. It is simple, it is good for you, and it tastes like a treat you'd pay too much for.
Recipe FAQ
- → Can I use different types of milk?
Yes, plant-based milks such as almond, oat, or coconut work well, as does regular milk if preferred.
- → How long should I freeze the bananas?
Freeze banana slices for at least 2 hours until fully solid to achieve a creamy consistency when blended.
- → Can I add flavors to the frozen treat?
Enhance flavor with vanilla extract, cinnamon, or frozen berries added before blending.
- → What tools do I need to prepare this frozen treat?
A freezer, baking sheet with parchment paper, and a high-powered blender or food processor are required.
- → Can this be made ahead of time?
Yes, you can prepare and freeze the blended mixture for up to an hour to firm up before serving.