No cream or eggs in this secretly-healthy banana ice cream! It’s made completely in the freezer and swirled with a luscious homemade caramel sauce.— Only 130 calories per serving!
I feel as though all of our Fridays are made. Maybe even all of the numerous months of summer remaining.
Ice cream can have that effect on a person’s outlook on life, I’ve come to realize.
Now, in other life-altering news…it is the triumphant and long-anticipated return of “nice cream!!”
That’s top-secret lingo for banana ice cream. Which you should probably know is the single most genius thing my brain can even comprehend. ??
It all started with this recipe I shared with y’all banana ice cream freaks about a year ago. You guys went completely nutso over that recipe and loudly proclaimed your eternal love for nice cream.
This is why we’re all the best of friends around here, guys. Our tastebuds and food feelings are seriously so in sync with each other.
If you’ve never made banana ice cream before, here’s a quick little “scoop” for you in bullet points. (ha!)
- There’s no ice cream maker involved. The whole shebang is made in the food processor and then simply thrown in the freezer. SHA-ZAM. That’s ice cream magic.
- It’s made pretty much solely of…you guessed it, you geniuses! Bananas. Heavy cream and egg yolks have been officially fired from my ice cream. —There’s no need for ’em! It’s so lusciously rich and creamy without it.
Guess what else happens to this ice cream. It starts with caramel and ends with SWIRL which is how I think all things that enter my belly should be from here on out. Agreed? Thanks.
Really. Somebody tell that caramel swirl to stop looking so dang gorgeous.
So BFFs can be honest with each other, right? Let’s roll with that. Only a TRUE friend would tell you that you need to do the following today and every day this weekend. Maybe even into the week if we’re feeling ambitious.
(a) Make this banana ice cream.
(b) Eat it straight out of the freezer container with a spoon to hide the evidence that anything even existed.
(c) Repeat steps A and B until satisfied with your ice cream experience.
This could take more than just a weekend, guys.
Just ‘sayin that so you know to get your ice cream game face ON.
Like so. —> ???
No-Churn Caramel Swirl Banana Ice Cream
- 3 tablespoons butter
- 3 tablespoons coconut sugar or brown sugar
- 1 tablespoon agave syrup
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- ICE CREAM:
- 4 large bananas cut into chunks and frozen
- 1/2 cup milk
- 1 tablespoon agave syrup
- 2 teaspoons vanilla extract
- Make the caramel: In a medium saucepan over medium heat, melt butter. Whisk in sugar and agave and bring caramel to a boil until a deep golden brown. Remove from heat and whisk in baking soda and salt. Cool slightly
- In a food processor, pulse frozen banana, milk, agave, and vanilla until smooth and creamy. Scrape into a loaf pan. Spoon caramel sauce over top and gently cut through ice cream with a knife to swirl. Freeze ice cream until solid, about 2 hours. Enjoy!
Make sure you try the recipe that started it all next!!
Gayle @ Pumpkin 'N Spice says
So this just might be my favorite flavor of ice cream that I’ve seen in a long time….LOVE THIS! And I love that it’s healthier too. Caramel and bananas go together so well, but pairing the two in ice cream is just perfect. Wishing I could devour a bowl (or three) for breakfast!
Ice cream for breakfast = WINNING. 😉
This looks amazing!! SO CREAMY!! We are expecting temps of 106 this weekend, I NEED this!
Eek!! Stay cool with multiple bowls of this ice cream Annie!!
Bethany @ Athletic Avocado says
That caramel swirl is the most gorgeous thing I’ve ever seen on nice cream! I’m already obsessed with nice cream, but this caramel swirl flavor is about to make me even more obsessed! ;)?
Aww thank you Bethany! Nothing beats a good caramel swirl right??
Rachel @ Bakerita says
Girl…you are doing summer RIGHT! I always make banana ice cream but just enough for me to devour ASAP because I didn’t know how it would freeze…but now I’m going to be making like a million different flavors to keep in my freezer! This one is first up, for sure. Swoon!
Oh girl, you for SURE need to try this ice cream! Your life will be complete. 😉
aimee @ like mother like daughter says
I still haven’t tried banana “ice cream” but this one looks delicious with the caramel swirl! I’m obsessed with no churn ice cream and this one looks amazing!
Thanks Aimee! No churn ice cream RULES!!
Thalia @ butter and brioche says
oh my god this ice-cream looks so so good. and caramel and banana is such a delicious combination! i adore that it’s no-churn too. so easy and perfect for summer Xx
Thank you Thaila!! This ice cream is right up your alley!
Girl!!! I love no churn ice creams and banana ones are always my favorite!! Love this caramel twist!! Totally trying this out!
No-churn ice creams RULE. Thanks Ami!!
Vincent Jefferson@top10bestfor.com says
You ice cream makes my mouth water. It seems delicious. Perfect for this hot summer. Love this.
Thank you Vincent!!
An ice cream that is healthy? Pass me the entire tub!!
Coming right up! 🙂
Help, I tried the recipe but think I had to add a tiny more milk than the recipe calls for in order to get the frozen bananas to blend (they were getting stuck in the blades) – then the mixture was pretty thin once I got the bananas blended. [I don’t have a food processor so had to use a blender which was difficult (and why I added a bit more milk)]. I also used coconut milk as I can’t have dairy.
May have to try again, the caramel was delicious 🙂
If you have any other tips for making sure the banana mixture stays creamy (and not liquid) let me know!
Hey Lori! Next time I would recommend cutting the bananas into smaller pieces and perhaps not freezing them until they’re completely frozen so they blend better in the blender.