Go Back
+ servings
Close up of bowl of banana ice cream with peanuts & chocolate.
Print Pin
5 from 1 vote

Vegan Banana Ice Cream (Nice Cream)

It doesn't get any simpler than this one ingredient Vegan Banana Ice cream or Nice Cream. Easy, healthy and super adaptable recipe you've got to try today! Enjoy them as they are or try one of my two favourite flavour combinations.
Course Dessert, ice cream, Snack
Cuisine British, International
Keyword Banana Ice Cream, Nice Cream, Vegan Ice Cream
Prep Time 10 minutes
Freezing Time 30 minutes
Total Time 10 minutes
Servings 2 servings
Calories 105kcal
Author Jo Allison


Banana Ice Cream

  • 2 large and very ripe bananas

Peanut Butter & Chocolate Chunks Banana Ice Cream

  • 2 very ripe bananas
  • 3 tablespoon peanut butter
  • 50 g vegan chocolate buttons/chips/chunks
  • salted peanuts & more chocolate to serve optional

Double Chocolate Banana Ice Cream

  • 2 very ripe bananas
  • 2-3 tablespoon unsweetened cocoa or cacao powder
  • pinch of salt
  • handful of vegan chocolate buttons/chips/chunks
  • agave or maple syrup to sweeten if desired optional


Banana Ice Cream

  • Freeze banana slices in single layer for at least 30 minutes.
  • Put frozen banana slices in a food processor or powerful high speed blender and blend until smooth.
  • Initially your bananas will turn into crumbs before they reach the creamy consistency you're after so keep blending until you get there. You might have to stop to scrape the sides of your food processor and then blend again.
  • Enjoy straight away as soft serve ice cream or put in a freezer to achieve harder, more scoopable consistency.

Adding Flavour Combinations

  • Add other ingredients (but chocolate chunks) into the food processor or high speed blender together with frozen banana slices and blend.
  • Once you've reached smooth consistency of your nice cream, add chopped chocolate buttons/chips/chunks and give them couple of extra blends to incorporate.
  • Serve as above, garnished with your favourite extras!


  • Nutritional information is approximate, per serving based on two servings of plain  banana ice cream without additions only. 
  • Banana ice cream is best eaten freshly made but can be stored in the freezer for up to 2 weeks. Please note the longer you store it the more it will affect its flavour and texture.
  • After few hours in the freezer the ice cream will be rock hard so make sure to take it out 20-30 minutes before you want to eat it.
  1. Make sure you use food processor or high speed blender to make your ice cream. You need a machine with powerful motor to cope with frozen fruit.
  2. Use minimum of 2 bananas  as your food processor/blender might struggle with more. Feel free to double or even triple the recipe.
  3. Don't be afraid to stop blending and scrape bits of banana from the sides of your machine.
  4. I've seen recipes that advise you to add a drop of milk (dairy or plant based) to make blending easier but I really don’t think it’s necessary. As long as you keep to the minimum of 2 bananas rule, you should be fine.
  5. Once blended your ice cream will have creamy, soft serve consistency which will be just about scoopable if you act quickly. For more set consistency pop it in a freezer for half an hour which will make it easier to scoop into cones.


Calories: 105kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 422mg | Fiber: 3g | Sugar: 14g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 6mg | Iron: 1mg