• 2 frozen bananas
  • 1 tsp maple syrup
  • 1 C frozen berries, optional
  • 4-5 dates, optional
  • 1 C blueberries, optional


  1. Peel bananas and cut them into 1 to 2” slices. Place them in a freezer bag in a single layer and freeze for up to 3 hours.
  2. Add frozen bananas to a food processor fitted with an S blade along with any flavorings you desire. Let it sit for 1 to 2 minutes for the bananas to soften slightly. Pulse until light and fluffy, stopping occasionally to wipe down the sides of the bowl. It’s a perfect soft-serve texture to serve immediately or you can freeze it and serve it in scoops.
  3. To achieve a scoopable ice cream texture, spread the banana ice cream into an airtight container or a loaf pan. Cover and freeze for 2 to 3 hours. Let it sit on the counter for 10 minutes or so to soften, and then scoop with an ice cream scoop and serve with your favorite toppings.
  4. You can store nice cream in the freezer for up to 2 months, but the flavors and textures are best when eaten within the first week or so.