Banana Based Ice Cream 

by Christina Meyer-Jax, Tastemaker in Residence


2-3 overripe, frozen bananas
2-4 tbsp milk of choice (dairy or dairy alternative)
dash of salt
small dash vanilla extract (optional)


  1. Start with bananas that are turning too ripe (brown). 
  2. Peel and cut into large pieces, then freeze in an airtight bag or container. 
  3. Once frozen it's time to make the ice cream by throwing the ingredients listed above into a blender or food processor and blend until you achieve a soft-serve texture. You can serve immediately, or transfer to a container and freeze an additional 30 minutes, then scoop and enjoy.

Optional variations - Use the base recipe above with these additions or substitutions:

  1. Strawberry Banana Flavor- use only 2 frozen bananas and add in ½ cup frozen strawberries
  2. Peanut Butter & Chocolate- add 2-3 tbsp of peanut butter (or other nut butter) and 3 tbsp of cocoa powder
  3. Pina Colada- use ¼ cup coconut milk as your milk in the base recipe and add ½ frozen pineapple