The Kitchn's One-Ingredient Ice Cream

By • August 22, 2012 • 37 Comments



Author Notes: Making one-ingredient ice cream couldn't be simpler. It comes out like the frozen bananas you ate at the boardwalk as a kid, except (thanks to the high pectin content) it whips up like Marshmallow Fluff. Vegan and raw foodists have long known this trick, but a few years ago, The Kitchn published a photo tutorial and one-ingredient ice cream went mainstream. Bloggers spread the gospel and suddenly it wasn't just a workaround for ice cream, but an exciting dessert in its own right, regardless of its pure reputation.Genius Recipes

Serves 4-6

  • 1 bunch bananas
  1. Peel your bananas.
  2. Cut them into small pieces.
  3. Freeze for just 1-2 hours on a plate or tray. (Or leave them in the freezer indefinitely -- just let them thaw a little before making the ice cream.)
  4. Blend, blend, blend in the food processor -- scraping down the bowl when they stick.
  5. Enjoy the magic moment when they turn into ice cream! Try mixing in other fruits, nut butters, or chocolate.
  6. Freeze any leftovers and process again when ready to serve.

Comments (37) Questions (1)

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28 days ago RoseTex10

Can't beat this! Sooooo good. Thanks

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about 1 month ago tulip549

Oh my goodness, you guys are SO innovative. I am never going back to regular ice cream again- this is DELICIOUS! And so healthy!

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about 1 month ago sevenfaces

This + salted macadamias = simple dessert heaven!!

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about 1 month ago Scribbles

Thanks for the reminder about this super simple and so delicious dessert!

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2 months ago Rosa

Oh, I do this all the time with bananas! The ice cream gets even deeper (sweeter) in taste when you use overripe bananas (I only freeze them once speckled). It doesn't sound appealing, but it's worth it.
I've always been a banana lover, but ever since I discovered this recipe I've only eaten them in the form of ice cream, ha!

I use my blender as well, but first I definitely have to let my frozen bananas thaw for 20 to 30 minutes. Otherwise it's so hard that the blender gets stuck.

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2 months ago joannajw

I was given some fudge which I don't really like (too sweet) so I put a chunk of it in here. Very yummy but I've got a lot more fudge to go through!

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3 months ago MaureenOnTheCape

Outrageously easy and so delicious. Thank you!

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4 months ago Eydie Desser

Love that ice cream spoon. Where did you get it?

Miglore

4 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

It's from Amanda's vintage spoon collection -- the shape is similar to this (sadly currently out of stock) vintage butter spade in our online shop: http://food52.com/provisions...

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over 1 year ago Jesse Raben

This works- wife said to me- ok promise there is nothing else in here?

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over 1 year ago Aliwaks

Read this made it 5 min later (had some frozen bananas) added dash of salt & some vanilla, the salt kind of have it some more dimension, stirred in a few dark chocolate chips for good measure. Yum! May heat some peanut butter later to make it over the top. Also thinking it would be amazing with a drizzle of maple syrup & a few toasted walnuts

Stringio

over 1 year ago Nanny R Molina

Can I just use a blender? I also have a NutraBullet.. this smaller blender is very powerful and fast..

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over 1 year ago Rachel McGuire

This sounds soo good. I'm going to try it when I get home tonight!

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over 1 year ago Laura Abbasi

Made it. Loved it. Can't wait to make it again!

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almost 2 years ago dbrowning

sooo good. no need to add anything although melted peanut butter on top and/or drizzle of honey - very good!

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almost 2 years ago Gill Watson

Tried it and blogged it with pictures. Truly a miracle but as Alain B commented, it goes through a very scary grainy stage. http://gillwatsonlifebites...

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almost 2 years ago mlledaffodil

thanks to mrs. beeton for her experience with ripe vs. superripe bananas. to gustus who doesn't want to reprocess leftover "ice cream" -- what if you tried adding a dash of alcohol? because alcohol doesn't freeze, this is a common solution for keeping philadelphia-style (eggless) ice cream soft -- it works. Maybe banana rum?


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almost 2 years ago AlainB

Great ice cream! My daughter loves banana ice cream, so she was begging me to make this all week-end. I finally threw some cut-up bananas in the freezer, waited a few hours, then threw them in my food processor. Well, it was chunking around and didn't look right, so I ran to the iPad to check the recipe, I thought I did something wrong. Looked simple enough, so I went back to the food processor (which I left running) and voila! Ice cream! I missed the turning point, but I have more bananas in the freezer already!

Isabella_beeton

almost 2 years ago MrsBeeton

I've discovered that you can really vary this terrific treat with the ripeness of the bananas. A ripe banana will be unmistakably banana-ish. Which is fine, if you really love banana. But a not-so-ripe banana is a great launching ground for other flavors, as the banana flavor is quite a bit less apparent, and the other ingredients can shine: chocolate (we melted down some great chocolate and added it when it had come to room temp), or fruit, or . . . anything. YUM--different every time.

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almost 2 years ago gustus

Is there something you can add to eliminate the need to process the leftovers again?

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almost 2 years ago mlledaffodil

I keep blackened bananas in the freezer to add to my dad's ice cream protein shakes (how to hide the nasty liquid supplement? ice cream + frozen banana + protein drink + cocoa powder + emulsion blender = super thick shake). But your photos here show yellow bananas -- preferable? has anyone experimented with degrees of ripeness? I am curious if 1) the pectin breaks down with age; 2) the extra sugar freezes less; 3) the color of the overripe is too unappealing?