Banana Nice Cream (Creami) [The Monkey Business Remix]

Naturally sweet, creamy banana ice cream that’s ready in minutes. This is the healthiest ice cream that still tastes like pure indulgence.

Makes

Serves 4

Total Time

15 min (14 min prep)

Ingredients

Base Ingredients:
4 ripe bananas (400g), frozen and sliced
1/2 cup (120ml) unsweetened almond milk
1/4 cup (48g) allulose (derived from sugar beets preferred)
2 tbsp (30ml) almond butter
1 tsp (5ml) vanilla extract
Pinch of salt

Optional Add-ins:
1/4 cup (40g) mini dark chocolate chips
1 tbsp (8g) cacao powder for chocolate version

Make it Good For The Gut (Optional)

Replace 2 tablespoons almond milk with plain kefir for probiotics and extra creaminess. Add 1 tablespoon ground flaxseed for omega-3s and fiber. Include 1 teaspoon inulin powder (from chicory root) as a prebiotic to feed beneficial gut bacteria. Try coconut yogurt (2 tablespoons) instead of almond butter for dairy-free probiotics.

Remix Options

Milk Swaps: Use full-fat coconut milk (1/3 cup) for ultra-creaminess or cashew milk for neutral flavor. Nut Butter Alternatives: Try peanut butter, sunflower seed butter, or tahini for different flavor profiles. Sweetener Options: Replace allulose with pure maple syrup (3 tablespoons) or monk fruit sweetener (2 tablespoons). Chocolate Version: Add 2 tablespoons cacao powder and extra 1/4 cup milk for rich chocolate flavor. Tropical Twist: Include 1/4 cup coconut flakes and 2 tablespoons lime juice for island vibes. Protein Boost: Blend in 1 scoop vanilla protein powder and increase liquid by 2-3 tablespoons.

Good To Know

Banana Prep: Slice bananas before freezing for easier blending – frozen whole bananas can strain your equipment. Creami Method: For Ninja Creami users, freeze the mixture 24 hours before processing on ice cream setting, then re-spin if needed for smoother texture. Consistency Control: Add liquid gradually – too much makes it soupy, too little makes it icy. Storage Tips: Keeps in freezer up to 1 month in airtight container; let soften 5-10 minutes before scooping. Texture Secrets: Allulose prevents ice crystals better than regular sugar, creating that perfect creamy mouthfeel. Equipment Notes: High-speed blender or food processor works, but Creami produces the smoothest, most ice cream-like texture.

steps

Prep:

Add frozen banana slices to food processor or high-speed blender. Let sit 2-3 minutes to slightly soften for easier blending.

Combine:

Add almond milk, allulose, almond butter, vanilla extract, and salt to the frozen bananas.

Blend:

Process until completely smooth and creamy, stopping to scrape sides every 30 seconds. This takes 3-5 minutes depending on your equipment.

Creami Option:

For Ninja Creami, pour mixture into pint container and freeze 24 hours, then process on “ice cream” setting. Re-spin if needed for smoother texture.

Fold:

Gently fold in chocolate chips or any desired mix-ins using a spoon to avoid breaking them up.

Serve:

Serve immediately for soft-serve texture, or transfer to freezer-safe container and freeze 2 hours for firmer scoops. Store covered up to 1 month.