Banana Ice Cream

A Creamy, No-Churn Treat with a Crunchy Twist

This Banana Ice Cream is a delightful frozen dessert that’s naturally sweet, creamy, and completely dairy-free. Made with ripe bananas, nut butter, and crumbled cookies, it’s a simple yet indulgent treat you can make with just a few ingredients and no ice cream machine required.

Perfect for summer days or when you need a quick dessert fix, this recipe is endlessly customizable and loved by kids and adults alike.

Kitchen Tools

• Hand blender or food processor

• Freezer-safe container

Ingredients

• 3 ripe bananas

• 25 g / 1 oz nut butter (peanut, almond, or cashew)

• 4 gluten-free cookies, roughly chopped

Instructions

1. Mash the bananas: Peel and place the bananas in a bowl. Mash them with a fork until smooth.

2. Add nut butter: Stir in the nut butter until fully combined.

3. Blend it smooth: Use a hand blender or food processor to blend the mixture until creamy and uniform.

4. Add cookie crunch: Fold in the chopped cookies. Stir well to distribute evenly.

5. Freeze in stages: Transfer the mixture to a freezer-safe container. Freeze for 30 minutes.

6. Stir and finish freezing: Remove from the freezer, stir gently, then return to the freezer for an additional 2 hours until firm.

Serving Ideas

• Scoop into bowls and top with melted chocolate or extra cookies

• Serve in cones with a drizzle of maple syrup

• Blend into smoothies for a frosty twist

Storage Keep in the freezer in an airtight container for up to 1 week. Let soften for a few minutes at room temperature before scooping.

This Banana Ice Cream is a quick, healthy, and satisfying dessert that proves you don’t need dairy—or an ice cream maker—for creamy frozen bliss.