Ninja Creami Banana Ice Cream a creamy, dreamy banana ice cream made with just a few wholesome ingredients and no added sugar. I love how simple it is—just frozen bananas, a splash of almond milk, and a touch of vanilla—and the Ninja Creami does all the work to create a soft, scoopable texture. It's low-carb, dairy-free, and perfect when I want a healthier dessert or snack without sacrificing flavor or texture.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 medium ripe bananas
½ cup unsweetened almond milk
¼ teaspoon pure vanilla extract
Pinch of salt
Optional: 1–2 teaspoon peanut butter or almond butter
Optional: sugar-free chocolate chips or chopped nuts for topping
Directions
I slice the bananas into small chunks and freeze them in an airtight container for at least 8 hours or overnight.
Once frozen solid, I transfer the banana pieces into a Ninja Creami pint container.
I add the almond milk, vanilla extract, and a pinch of salt. If I want it extra creamy, I also mix in some peanut butter or almond butter.
I place the container into the Ninja Creami and run the “Lite Ice Cream” or “Smoothie Bowl” cycle.
After the first spin, I check the texture. If it looks crumbly, I add 1–2 tablespoons of almond milk and respin until it’s smooth and creamy.
I serve it right away or top it with sugar-free chocolate chips or chopped nuts for extra crunch.
I store any leftovers in the freezer and give it another spin before serving again.
Servings and timing
Prep Time: 5 minutes (plus 8 hours freezing time)
Cook Time: 0 minutes
Total Time: 8 hours 5 minutes
Servings: 2 servings
Calories per serving: 110 kcal
Variations
I like to switch it up depending on my mood:
For a chocolate twist, I add a teaspoon of unsweetened cocoa powder before spinning.
A pinch of cinnamon or nutmeg gives it a warm, spiced flavor.
Swirling in almond butter or peanut butter adds richness.
I sometimes stir in chopped nuts or sugar-free dark chocolate after spinning for crunch.
Storage/Reheating
I always store any leftover ice cream in the same Ninja Creami pint container with the lid on. When I’m ready to eat it again, I simply run it through the "Re-Spin" cycle to bring back that creamy texture. If it’s too hard, adding a splash of almond milk before respinning helps smooth it out.
FAQs
How ripe should the bananas be?
I prefer using bananas with a few brown spots—they're naturally sweeter and make the best ice cream texture without needing added sugar.
Can I use a different plant-based milk?
Yes, I’ve tried it with oat milk and cashew milk. Both work great, but almond milk keeps it light and low-carb.
What if I don’t have a Ninja Creami?
This recipe is designed for the Ninja Creami, but I can try blending the frozen bananas with the other ingredients in a high-speed blender or food processor. The texture won’t be exactly the same, but it’s still tasty.
Can I make this ahead of time?
Yes, I freeze the prepared base in the Ninja Creami pint and spin it when I’m ready to eat. If I spin it ahead of time, I just make sure to re-spin it before serving after it's been in the freezer.
Is this recipe keto-friendly?
It’s naturally low in carbs thanks to the bananas and unsweetened almond milk, but bananas do have some natural sugar. It fits better with a low-carb or whole food diet than a strict keto plan.
Conclusion
This Ninja Creami banana ice cream is my go-to treat when I want something creamy, cold, and healthy. It’s easy to prep ahead, totally customizable, and feels indulgent even though it’s made with real, nourishing ingredients. Whether I’m topping it with peanut butter, chocolate chips, or just enjoying it plain, it always hits the spot.
📖 Recipe:
Ninja Creami Banana Ice Cream
- Total Time: 8 hours 5 minutes
- Yield: 2 servings
- Diet: Vegan
Description
A creamy, dairy-free banana ice cream made in the Ninja Creami using just bananas, almond milk, and vanilla. Naturally sweet and vegan-friendly, it's a healthy treat that feels indulgent.
Ingredients
2 medium ripe bananas
½ cup unsweetened almond milk
¼ tsp pure vanilla extract
Pinch of salt
Optional: 1–2 teaspoon peanut butter or almond butter
Optional: sugar-free chocolate chips or chopped nuts for topping
Instructions
- Slice the bananas into small chunks and freeze them in an airtight container for at least 8 hours or overnight.
- Transfer the frozen banana pieces into a Ninja Creami pint container.
- Add the almond milk, vanilla extract, and a pinch of salt. Optionally, mix in peanut butter or almond butter for extra creaminess.
- Place the container into the Ninja Creami and run the “Lite Ice Cream” or “Smoothie Bowl” cycle.
- Check the texture after the first spin. If crumbly, add 1–2 tablespoons of almond milk and respin until smooth and creamy.
- Serve immediately or top with sugar-free chocolate chips or chopped nuts.
- Store leftovers in the freezer and respin before serving again.
Notes
Use bananas with brown spots for optimal sweetness and texture.
Almond milk keeps the recipe low-carb, but oat or cashew milk can be used as alternatives.
For added flavor, try mixing in cocoa powder, cinnamon, or nutmeg before spinning.
Re-spin frozen leftovers for the best creamy consistency.
- Prep Time: 5 minutes (plus 8 hours freezing time)
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blended
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 14g
- Sodium: 60mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
