Banana bread ice cream combines all the sweet, comforting flavors we love into a summertime treat. Soft chunks of fresh banana bread are folded into this ice cream for a rich and decadent treat that won’t weigh you down. It’s simple to make and ready in just 10 minutes!
This banana bread ice cream is all about leaning into that cozy, nostalgic banana bread flavor. I start with frozen bananas as the base, so the banana taste really shines, then blend them with almond butter for richness, vanilla for balance, and a touch of warm spice to give it that unmistakable banana bread vibe. The result is a thick, creamy ice cream that tastes like the best parts of banana bread—sweet, fragrant, and comforting.
Once the banana ice cream base is completely smooth, I stir in generous chunks of banana bread and a handful of chocolate chips. Those soft, cake-like pieces folded into the creamy base make every scoop feel extra special. It’s an easy recipe made entirely in a high-speed blender or food processor, and it comes together in minutes—simple, decadent, and impossible to resist.
How long does this ice cream last in the freezer? It will stay fresh in an air-tight, freezer-proof dish for up to a month.
Can I use any nut butter? Yes! Any creamy, natural nut butter will work well here.
How do I make it sweeter? If you prefer sweeter ice cream, you can add a couple of medjool dates or a drizzle of maple syrup.
Banana Bread Ice Cream Recipe
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Ingredients
- ▢ 3 large bananas (frozen)
- ▢ 2 tablespoons almond butter
- ▢ 2 teaspoons vanilla
- ▢ 1 teaspoon pumpkin pie spice (see notes)
- ▢ 1 slice banana bread cut into pieces (optional)
- ▢ ¼ cup chocolate chips (optional)
Instructions
- Add the bananas, almond butter, vanilla, and pumpkin pie spice to your high-powered blender or food processor. If you’re using a food processor, add 2 tablespoons of milk. 3 large bananas, 2 teaspoons vanilla, 1 teaspoon pumpkin pie spice, 2 tablespoons almond butter
- Blend on high until totally smooth, stopping to scrape the sides a few times. If you’re using a blender, you’ll want to use the tamper to push the bananas down.
- Transfer your soft ice cream to a freezer-proof container and, if using, stir in the banana bread pieces and chocolate chips. Either serve right away as soft-serve ice cream (the best!) or freeze for later. 1 slice banana bread cut into pieces, ¼ cup chocolate chips
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Banana Bread Ice Cream Recipe
Ingredients
- 3 large bananas , frozen
- 2 tablespoons almond butter
- 2 teaspoons vanilla
- 1 teaspoon pumpkin pie spice , see notes
- 1 slice banana bread cut into pieces , optional
- ¼ cup chocolate chips , optional
Instructions
- Add the bananas, almond butter, vanilla, and pumpkin pie spice to your high-powered blender or food processor. If you’re using a food processor, add 2 tablespoons of milk. 3 large bananas, 2 teaspoons vanilla, 1 teaspoon pumpkin pie spice, 2 tablespoons almond butter
- Blend on high until totally smooth, stopping to scrape the sides a few times. If you’re using a blender, you’ll want to use the tamper to push the bananas down.
- Transfer your soft ice cream to a freezer-proof container and, if using, stir in the banana bread pieces and chocolate chips. Either serve right away as soft-serve ice cream (the best!) or freeze for later. 1 slice banana bread cut into pieces, ¼ cup chocolate chips
