Our deep desire for ice cream is sometimes so intense that a craving will strike when we least expect it: After a workout, in the middle of dinner, lying in bed at two in the morning. You get the idea. Much as we love to pull out a carton of Rocky Road, there’s a new frozen dessert in town. Meet banana ice cream, or—dare we say—”nice” cream. It’s just frozen banana whipped up into a swirly, soft serve-textured treat. Even better, the recipe boasts only one ingredient, so there’s virtually no cleanup. We’ve gotten into the habit of keeping frozen bananas in the freezer at all times, just in case we get a hankering at a moment’s notice. Try it, you’ll see.

Banana Ice Cream: IngredientsShare on Pinterest

How to Make Banana Ice Cream

You’ll need:

6 ripe bananas

Freezer bags or plastic container

Food processor or high-power blender

Large plastic container (only needed for hard ice cream or storing leftovers)

Banana Ice Cream: CuttingShare on Pinterest

Slice the banana into one-inch pieces.

Banana Ice Cream: Break upShare on Pinterest

Scratch that; just use your hands—who wants to wash a knife?

Banana Ice Cream: Freezer bagShare on Pinterest

Place bananas in a freezer bag or plastic container with a lid. Freeze for at least a few hours (though 8+ is ideal).

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Remove bananas from the freezer to thaw for a few minutes. Place in a food processor or high-power blender and blend until smooth and creamy, stopping to scrape down the bowl occasionally.

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It’ll look like this at first… (ick).

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But just give it a few more minutes and eventually it’ll look like this!

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If you like your ice cream soft serve-texture, you’re done! Devour immediately solo, or with toppings galore (think chocolate chips, walnuts, berries, or a scoop of your favorite nut butter).

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If you prefer hard ice cream or want to save leftovers, scoop the mixture into a plastic container or loaf pan and cover. For hard ice cream, freeze for a few hours, or until firm. Leftovers will keep in the freezer for several months—but we doubt it’ll last that long.