Prep Time: 5 minutes
- Freeze Time: 4-6 hours (or overnight)
- Total Time: 4 hours 5 minutes (mostly hands-off)
- Yields: 2 generous servings
- Course: Dessert, Snack
- Cuisine: American
- Diet: Gluten-Free, Vegetarian, can be made Vegan/Dairy-Free*
Time & Intensity Breakdown
- Hands-On Effort: Low – This is a simple “dump and blend” recipe.
- Technical Skill: Beginner – No advanced cooking techniques required.
- Clean-Up: Easy – Only a blender and a container need washing.
- Overall Intensity: 1/5 – An incredibly easy recipe perfect for first-timers.
Equipment You’ll Need
- A high-speed blender or food processor
- A 1 lb (450g) loaf pan or a shallow freezer-safe container
- Spatula
Ingredients
- 1 large, very ripe frozen banana (approx. 120g), sliced before freezing
- scoop (30-35g) Vanilla Whey Protein Powder (see notes for vegan option)
- ½ cup (120g) Plain Greek Yogurt (for extra creaminess and protein)*
- ¼ cup (60ml) Milk of choice (Unsweetened Almond, Oat, or Dairy milk work best)
- 1 teaspoon Pure Vanilla Extract
- 1-2 teaspoons Maple Syrup or Honey (optional, for added sweetness)
- A tiny pinch of Salt (enhances all the flavors)
Dairy-Free/Vegan Option: Use a plant-based vanilla protein powder, swap Greek yogurt for dairy-free coconut or soy yogurt, and use your preferred plant-based milk.
Step-by-Step Instructions
Step 1: The Prep Work (The Night Before or in Advance)
The key to a creamy, scoopable texture is using a frozen banana. Peel a very ripe banana (the riper, the sweeter), slice it into 1-inch chunks, and place them in a single layer on a parchment-lined plate or tray. Freeze for at least 4 hours, or ideally overnight.
Step 2: Blend to Perfection (5 Minutes)
- Combine Ingredients: Add the frozen banana slices, vanilla protein powder, Greek yogurt, milk, vanilla extract, and the tiny pinch of salt to your blender.
- Start Blending: Begin blending on low speed to break down the frozen banana. Use the tamper that comes with your blender to push the ingredients toward the blades. If you don’t have a tamper, stop and scrape down the sides with a spatula.
- Blend Until Smooth: Gradually increase the speed to high. Blend until the mixture is completely smooth, thick, and has a texture similar to soft-serve ice cream. This may take 1-3 minutes depending on your blender’s power. If it’s too thick to blend, add one more tablespoon of milk at a time.
Step 3: Freeze to Set (4-6 Hours)
- Transfer: Pour the smooth ice cream mixture into your loaf pan or freezer-safe container.
- Smooth the Top: Use a spatula to spread the mixture evenly.
- Freeze: Cover the container tightly with a lid or plastic wrap. Place it in the freezer for at least 4-6 hours, or until firm.
Step 4: Serve & Enjoy!
- When ready to serve, remove the ice cream from the freezer and let it sit on the counter for 5-10 minutes to soften for easy scooping.
- Scoop into a bowl and enjoy immediately with your favorite toppings!
Chef’s Notes & Pro Tips for Success
- The Banana is Key: Using a very ripe, frozen banana is non-negotiable. It provides the natural sweetness and creamy base.
- Avoid Iciness: The fat from the Greek yogurt and the protein powder helps prevent large ice crystals from forming, but for the best texture, consume within 1-2 weeks.
- Flavor Variations: Get creative! After blending, you can mix in:
-
- Chocolate Chip: 2 tbsp of dark chocolate chips.
- Cookie Dough: 1 tbsp of cashew butter and a handful of sugar-free chocolate chips.
- Berry Swirl: Swirl in 2 tbsp of sugar-free raspberry or strawberry jam.
- No High-Speed Blender? A food processor will work, though the texture might be slightly less smooth. Let the frozen banana chunks sit out for 5-10 minutes to soften slightly before processing.
Nutrition Information (Approximate)
This is an estimate and can vary based on the specific brands of ingredients you use.
- Serving Size: ½ of the recipe
- Calories: 215
- Total Fat: 3g
- Saturated Fat: 1.5g
- Cholesterol: 35mg
- Sodium: 120mg
- Total Carbohydrates: 22g
- Dietary Fiber: 2g
- Sugars: 14g (mostly natural from the banana)
- Protein: 25g
