Frozen Banana Cream

The “ice cream” substitute that has circled the web (probably due mostly to Pinterest!) is a staple in our house. If anything, this frozen treat is excellent after hard workouts due to the potassium in bananas. It is also a great way to use up ripe bananas, besides banana bread! The riper the banana. the sweeter the cream will taste. While it is OK plain, it really shines when you add in some nut or seed butter and a hit of cocoa powder. If you see bananas on sale, stock up! Buy 10 lbs, ripen them, slice and up and freeze on baking sheets, then transfer to bags, with 4 bananas each. Then, in 10 minutes you can have instant “ice cream” without dairy or any sugar (unless your nut butter is sweetened). No weird ingredients and kids love it!

Sunflower butter shines in this recipe. It has a natural sweetness that peanut butter doesn’t, it is light and delicate, it doesn’t over power the flavor.

Frozen Banana Cream


  • 4 large bananas, very ripe
  • ¼ cup sunflower or favorite nut/seed butter, preferably unsweetened
  • 1 Tbsp unsweetened cocoa powder


Peel and slice the bananas in thin coins. Freeze on a large baking sheet lined with parchment paper, for about 2 hour (or longer). For long-term storage, transfer to a large freezer bag and seal.

Add the frozen bananas to a food processor bowl, process on high. They will crumble into frozen bits and not do a lot for a couple of minutes. Scrape the sides as needed. Watch it, it will suddenly pull together and go smooth. As soon as it does that, stop and add the sunflower butter and cocoa. Process on high until smooth.

Serve immediately or pack into an airtight container and freeze. Let warm up on the counter for a few minutes before serving if frozen.

Serves 3 to 4.


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