While conducting our Blender Review, we encountered the tricky challenge of banana ice cream, also known as “nice cream.” You can make chunky or runny ice cream, as well as a variety of other ice cream.

This ULTIMATE Banana Ice Cream Guide includes ten delicious and easy flavors that you can try!

What is Nice Cream?

The banana ice cream, or “nice cream,” has just one ingredient, which is bananas.

Depending on your equipment and priorities (total amount of time, hands-on, quantity, etc.), you can make it in a food processor or blender. Below, we share the pros and cons of each method!

Success Tips

  • For the best taste/sweetness, use bananas that are ripe and spotty.
  • Instead of large chunks that can be difficult to blend, peel and slice into half-inch pieces.
  • Freeze the mixture in one layer. This will prevent clumps. (Parchment paper on an oven sheet is our preferred way to avoid sticking!)
  • Let the banana defrost for several minutes if you are having difficulty blending. It will soften, making it easier to blend. You can also add 1 Tbsp (15ml) of dairy-free liquid milk at a given time to help coordinate. This method is the fastest way to make runny banana ice cream.
  • To get a true “ice-cream” texture instead of soft serve, spread into a Tupperware pan or loaf pan. Freeze for 2 to 3 hours. Scoop with an ice cream scoop! If the ice cream is too hard, let it thaw for 15-30 minutes.

High-Speed Blender vs. High-Speed Blender

Making banana ice cream can be done using either a mixer or a processor.

A food processor will give you the best results and is easier to master.

Food Processor

  • generally takes longer (3-5 minutes as opposed to 2-3 minutes in the blender).
  • Babysitting is required occasionally. It is relatively non-hands-on.
  • It is not as smooth. It can be more difficult to blend the color and make sure there are no chunks.


  • Fast! High-speed blenders, especially a Vitramix with a tamper, can make nice banana cream in just 2-3 minutes or, depending on motor power and ability, as little as 1 minute.
  • This requires to be babysat, and the tamper must be used at all times.
  • Stops for breaks can be necessary.
  • Can make larger quantities.


There are many flavors you can add to banana ice cream! You can add most flavors by adding to the “nice cream” after.

  1. Vanilla (1 tsp vanilla extract)
  2. Green Dream (12 tsp of spirulina and 1-2 tsp of Matcha)
  3. Chocolate (2 tbsp cacao powder or cocoa)
  4. Chocolate Nut butter (2 tbsp cacao butter plus 2 tbsp nut butter)
  5. Peanut Butter (2-4 Tbsp of peanut butter or any other nut butter)
  6. Chocolate Tahini
  7. Cookie Dough

Add the bananas and the fruit together for the following flavors:

  1. Strawberry (1 Cup frozen strawberries)
  2. Berry (1 cup frozen mixed berries)
  3. Sea Salt Caramel (4-6 pitted dates + a healthy pinch of sea salt)


You’ll be surprised at the number of toppings available. It’s the same here.

Here are some of our favorites:

  • Fresh fruit slices (kiwifruit, bananas, or berries, for example)
  • Cacao nibs
  • Nut butter
  • Coconut shreds


  • 2 1/2 cups frozen bananas, sliced (2 medium bananas per recipe — adjust the amount if you are adjusting the serving size // riper bananas are sweeter).
  • 1 tsp of maple syrup ( optional ) or any other sweetener you prefer


  • Vanilla (base recipe + 1 tsp vanilla extract)
  • Strawberry (base Recipe + 1 cup frozen strawberries, organic if possible)
  • Berry (base Recipe + 1 cup frozen mixed Berries)
  • Green Dream (base Recipe + 1 tsp Spirulina and 1-2 tsp Matcha)
  • Chocolate (base recipe plus 2 tbsp cacao powder or cocoa)
  • Chocolate Nut Butter (2 Tbsp cacao + 2 Tbsp of nut butter + base recipe)
  • Peanut Butter (base recipe + 2-3 Tbsp of peanut butter or any other nut butter)
  • Chocolate Tahini
  • Sea Salt Caramel (4 dates soaked + a healthy pinch of sea salt)
  • Cookie Dough


  • Fresh fruit slices (kiwifruit, bananas, or berries, for example)
  • Cacao nibs
  • Nut Butter
  • Coconut shreds
  • Seed Cycling Mixes


Freeze Bananas:

  • Start with bananas that are ripe, spotted, and spotted. Peel bananas and cut them into 1/2-inch slices to make blending easier (large chunks can tax the motor). Add to a baking sheet lined with parchment paper and freeze until frozen (3-4 hours or overnight).


  • Add frozen bananas to a processor with an “S-blade.” Blend for 4-5 mins or until smooth, fluffy and blended. Stopping to stir or scrape the sides is necessary. The texture will be soft. For tips on freezing, see “FREEZING” below.


  • The Vitamix 520 is our top recommendation for its power and control. Kitchenaid’s KSB8270FP is also a good option. The Vitamix dial should be set to the lowest setting. Make sure the switch is on “Variable,” not “High.” The motor cannot be jumped from 0-100 so quickly.
  • After the blender has started, switch to high speed quickly and use the tamper/stuffer to press and stir the bananas. This should soon turn the ice cream into a soft-serve texture. Stop and pause if the motor is struggling. To protect the engine, switch back to “Variable” or low speed and then to “High.”


  • It’s easy to add flavor to ice cream! Add the amounts recommended for each flavor, except strawberry, berry, or Salted Caramel. Blend until smooth and creamy, scraping the sides as necessary. For the best texture, add the berries or strawberries at the start with the bananas that have not been blended.


  • You now have banana ice cream with a soft-serve texture. Spread the ice cream into a Tupperware container or a loaf pan lined with parchment paper and freeze it for 2 to 3 hours. Scoop with an ice cream scoop! If the ice cream is too hard, let it thaw for 15-30 minutes.


  • Fresh is best. Please refer to the instructions for freezing above. If well-covered, frozen banana ice cream should last up to a month. However, we recommend using it within the first seven days.

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