Banana Fudge Ice Cream

Two ingredient no churn Banana Fudge Ice Cream is a vegan banana ice cream made without cream or eggs then swirled with hot fudge sauce. No ice cream maker needed!

Bananas are such a mysterious superfruit.

I remember in the Honey I Shrunk The Kid movies, the one kid had some kind of health issue and didn’t have his medicine. They had him eat a banana because it was high in potassium (which he lacked).

Then in college, my roommate had a UTI, and her doctor highly recommended eating bananas to help with it.

And now, bananas allow you to make ice cream without the cream part. Crazy, right?

But it’s true, and I have proof! Check out my Banana Fudge Ice Cream. It’s a vegan banana ice cream made without cream or eggs.

In fact, all you need are frozen bananas.

You see, when you chop them up in your food processor, they turn creamy like ice cream. I’m not sure of the exact science behind it other than it works.

The best part is it tastes like pure banana. No cream to overpower its flavor.

And since bananas pair really well with chocolate, I swirled in my homemade hot fudge sauce.

You can also turn it into peanut butter banana ice cream.

Or you can leave it as plain banana ice cream.

Whatever you choose, this Banana Fudge Ice Cream will be the easiest ice cream you’ve ever made.

Ingredients For Banana Fudge Ice Cream

This banana ice cream recipe (no eggs) only requires two easy ingredients:

• Bananas: Make sure your bananas are on the brown side because of the sweetness; any sign of green may not produce best results.
• Hot fudge sauce: Not all hot fudge sauce recipes are dairy free so if you’re looking for truly vegan, you can buy a jar of dairy free or make vegan hot fudge sauce from Simply Whisked.

Looking for something a bit healthier? Make my banana mango smoothie with frozen bananas instead.

How To Make Homemade Banana Fudge Ice Cream

The trick to this creamless banana ice cream is pureeing frozen banana slices, so this recipe does take a little bit of planning ahead.

Usually when I get home from the store, I’ll slice up my bananas, stick them in freeze-proof containers, then freeze immediately.

That way, I’m ready to go for future banana ice cream making.

Once frozen, add them to your food processor and process for a few minutes. The mixture should turn creamy.

However, if it’s still a little crumbly after processing, just smash the pieces together to smooth it out.

Layer your ice cream into a freeze-proof container along with the fudge sauce. Freeze for at least an hour before serving.

Enjoyed this recipe? Check out my other Small Batch Ice Cream Recipes you can make.

More Banana Recipes

Loved this banana ice cream? Check out these other banana recipes:

• Small Batch Banana Muffins
• Small Batch Chocolate Banana Muffins
• Mini Banana Bread
• Banana Chocolate Chip Cake

Originally published July 18, 2013