Bananas: the most fickle fruit of all. First they’re too green to eat, and then suddenly, overnight, too brown. I always seem to miss the right time to eat them, and consequently always have two or three bananas in my freezer, waiting to become something, sometime…never. BUT I recently discovered a life changing recipe that uses these left over, lonely ‘naners!

So, without further ado, let me introduce you to your new best friend: frozen banana ice cream. Technically it’s more of a sorbet, but who cares what it’s called?! It’s smooth, delicious, easy to make, and healthy!

The best part about this (okay, there are so many best parts) is the variations you can create: peanut butter, chocolate, mint, Nutella, honey, coconut… Experiment and find your favourite flavour! Here are a few of mine (each makes 2-3 scoops):

Plain Banana

2-3 over-ripe frozen bananas
1/8 teaspoon vanilla extract (optional)

Prep: Removing the peels from frozen bananas can be pretty frustrating, so if you’ve got time, take the peels off before you place them in the freezer.

Blend frozen bananas using a hand blender or food processor until chunky. Add vanilla and continue blending until smooth. Viola! 100 percent natural, dairy-free, very yummy ‘ice cream’! Refreeze if the blending process has softened and/or melted it too much. Serve and enjoy! (The same steps can be followed for the other recipes!)

Pina Colada

2-3 over-ripe frozen bananas
1/8 teaspoon coconut flavouring (or 1/2 teaspoon coconut butter)
2/3 cup frozen pineapple
1-2 tablespoons dried unsweetened coconut


2-3 over-ripe frozen bananas
2 tablespoons peanut butter (chunky would be nice, no?)
2/3 cup frozen strawberries

Ci-Ci-Ci-Cinnamon Lips

2-3 over-ripe frozen bananas
1/8 vanilla extract (optional)
1/4 teaspoon ground cinnamon

Nut Bar

2-3 over-ripe frozen bananas
1 tablespoon unsweetened coco powder
Chopped nuts of choice (less than a handful)

Original recipe adapted from The Kitchn.