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Instant banana ice cream

This is the quickest and simplest ice cream ever. Both bananas and yoghurt are good sources of the mineral potassium, which can help us maintain a healthy blood pressure.

Instant banana ice cream

Preparation time: about 5 minutes
Serves: 2

2 frozen bananas (allow one banana per person)
400ml natural yoghurt or soya yoghurt


  • Allow the bananas to thaw for 5 minutes at room temperature, then put them in a liquidiser, blender or jug if you are using a stick blender.
  • Pour the yoghurt over the top and blitz until smooth-ish (there will be the odd lump, but this is part of the pleasure).
  • Indulge immediately.

Bananas freeze wonderfully well. Simply peel them, then pop them in a freezer bag and into the freezer. You need to allow them to thaw for 5 minutes before using, but once they’re ready you can add them to smoothies, turn them into ice cream or bake with them – whatever your favourite banana recipe demands.


  • Super, thank you. I love the raspberries addition.

    Jane on

  • Brilliant, tasted great for me just like that, but I added In a spoon of cocoa for my daughter and she loved it with some raspberries on top.

    Amanda on

  • Sounds delicious, and a great way to use up those " nearly too ripe" bananas.

    Jacqueline on

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