Hey Posse! Okay, real talk — what if I told you that you could eat ICE CREAM every single day this summer and it would actually be GOOD for you? Because banana yogurt ice cream is the frozen dessert you’ve been sleeping on, and today I’m showing you exactly how to make it.
What You Need (Just 3 Ingredients)
Seriously. Three ingredients.
- 4 ripe bananas (spotted = PERFECT — the riper, the sweeter and creamier your result)
- ¾ cup plain Greek yogurt (full-fat gives you the creamiest texture; want it dairy-free? Forager Project plant-based yogurt works beautifully)
- 2 tablespoons honey or maple syrup (this isn’t just sweetener — it actually prevents ice crystals from forming, keeping your dessert scoopable)
One thing I want you to know: DO NOT skip the ripe banana step. Under-ripe bananas taste starchy and flat. Spotted bananas are your best friends here.
How to Make It (Ready in Under 10 Minutes)
Prep time: 10 minutes | Freeze time: 2–4 hours | Total active time: Under 10 minutes
Step 1: Peel and slice your bananas into coins, then freeze them for at least 2 hours (overnight works great too).
Step 2: Pull the frozen banana slices out and let them sit for about 3 minutes. This small step saves your blender — trust me on this one.
Step 3: Toss the frozen banana slices, Greek yogurt, and honey into a food processor or high-speed blender (Vitamix handles this beautifully). Blend until completely smooth, scraping down the sides as needed.
Step 4: Eat it immediately as soft-serve, OR transfer to a loaf pan, smooth the top, and freeze for another 2 hours for a scoopable texture.
Pro tip: If you’re freezing it overnight, let it sit on the counter for 10–15 minutes before scooping. It firms up FAST.
Calories & Nutrition Per Serving
This recipe makes 4 servings. Here’s what you’re getting per serving, according to Diethood’s January 2025 nutritional breakdown:
- Calories: ~179 kcal
- Carbohydrates: 43g
- Protein: 4g (use Greek yogurt to push this closer to 14g!)
- Fat: 1g
- Fiber: 3g
- Potassium: 548mg
Compare that to a standard scoop of traditional ice cream at 270+ calories and 14g of fat. Yeah. The math hits differently.
What I’d Do Differently Than Most Recipes Say
Skip the extra honey if your bananas are VERY ripe. you genuinely don’t need it. Those spotty bananas bring serious natural sweetness on their own, and cutting 2 tablespoons of honey saves you about 120 extra calories per batch. Small tweak, big difference.
Photo by Nicola Barts on Pexels