Banana Ice Cream

  • Serves 2
  • Preparation Time: 5 minutes


  • 2 frozen bananas
  • ¼ cup nondairy milk
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon

This banana-based ice cream is so easy to make and the number-one reason why I always have frozen bananas in my freezer. Anytime the craving for rich and creamy ice cream hits, make this instead! P.S. I love (love!) topping this ice cream off with chocolate balsamic vinegar. (I’m not crazy, I swear!)

From Happy Herbivore Light & Lean


Place all ingredients together in a food processor and allow the motor to run until the mixture is smooth and creamy. Stop and break up large clumps with a spatula as needed.

Chef’s Note:

I like to add 1–2 tablespoons unsweetened cocoa for a chocolate version.


Lindsay S. Nixon

Lindsay S. Nixon is the author of Happy Herbivore AbroadThe Happy Herbivore Cookbook, and Everyday Happy Herbivore. She creates quick-n-easy, no-fuss, low-fat recipes using wholesome everyday ingredients. Visit for recipes and updates from Lindsay.

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