Frozen Banana Ice Cream

By Ben · cooked up in Sprig

Just frozen bananas and a food processor create the most surprising transformation — what starts as rock-hard fruit becomes silky, scoopable ice cream in minutes. The texture is impossibly creamy for something with zero dairy, and swirling in peanut butter or dark chocolate chips takes it from simple to sublime. This is the kind of treat that makes you feel virtuous while satisfying every ice cream craving.

Ingredients

• 6 large ripe bananas, sliced and frozen for at least 4 hours

• 2 tablespoons natural peanut butter
• 1/4 cup mini dark chocolate chips

Instructions

1. Remove frozen banana slices from freezer and let sit for 2-3 minutes to slightly soften.
2. Add frozen bananas to a food processor and pulse until they break down into small chunks.

1. Process continuously for 3-5 minutes, scraping down sides as needed, until bananas transform into a smooth, creamy ice cream consistency.
2. If adding peanut butter, drizzle it in during the last 30 seconds of processing for a swirled effect.
3. Fold in chocolate chips by hand if using, or pulse briefly to incorporate.

1. Serve immediately for soft-serve consistency, or transfer to a freezer-safe container and freeze for 1-2 hours for firmer scoops.
2. Let sit for 2-3 minutes before scooping if frozen solid.

Chef's tips

Nutrition (per serving, estimated)

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