Banana Nice Cream

Frozen bananas blended into soft-serve — no ice cream maker, no added sugar, no oven

Serves 2 · 5 min

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3 very ripe bananas, sliced & frozen (slice before freezing)
1–2 Tbsp milk or cream, as needed to blend
optional: ½ tsp vanilla · pinch salt
flavor it: 1 Tbsp peanut butter · or 1 Tbsp cocoa · or a handful of berries

What you need

3 very ripe bananas, sliced & frozen (slice before freezing)

1–2 Tbsp milk or cream, as needed to blend

optional: ½ tsp vanilla · pinch salt

flavor it: 1 Tbsp peanut butter · or 1 Tbsp cocoa · or a handful of berries

Freeze sliced. Peel, slice into coins, and freeze on a tray at least 2 hours (a bag is fine once solid). Slicing first is what lets the blender catch them.
Blend, with patience. Pulse the frozen banana with a splash of milk, scraping down, until it moves from crumbs to a smooth, glossy soft-serve. Add milk a teaspoon at a time — too much and it's a milkshake.
Serve or firm up. Soft-serve straight away, or freeze 30 min for scoopable. Swirl in peanut butter, cocoa, or berries at the end.

Steps — tap one to keep your place

1. Freeze sliced. Peel, slice into coins, and freeze on a tray at least 2 hours (a bag is fine once solid). Slicing first is what lets the blender catch them.

2. Blend, with patience. Pulse the frozen banana with a splash of milk, scraping down, until it moves from crumbs to a smooth, glossy soft-serve. Add milk a teaspoon at a time — too much and it's a milkshake.

3. Serve or firm up. Soft-serve straight away, or freeze 30 min for scoopable. Swirl in peanut butter, cocoa, or berries at the end.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.