Frozen Banana Nut Ice Cream with Pecans

Banana Nut Ice Cream is the easiest frozen dessert you’ll ever make. You don’t even need an ice cream machine! If you’ve ever wondered how to make 2 ingredient ice cream without heavy cream, I’m here to spill the secret!

Banana Nut Ice Cream

Looking for a dairy free, sugar free homemade dessert recipe? This one is the winner!

Even better, this no churn banana nut ice cream is ready in just a few minutes — and with only TWO ingredients.

Creamy, smooth, and naturally sweet, you can feel good about having a bowl for dessert, a snack, or even breakfast!

Now that summer is here, I’ve been getting all of my homemade ice cream recipes ready. Be sure to try my chocolate peanut butter version of this banana ice cream next!

Ingredient Notes and Substitutions

• Bananas – You’ll need 6 whole bananas to make dairy free banana ice cream, and the riper they are, the sweeter your frozen treat will be!
  
  Wait until the peels are covered with brown spots. The sweet spot is lots of freckles but not large patches — or a completely black peel.
  
  This fruit is also the secret to making 2 ingredient ice cream without heavy cream!
  
  Bananas are very high in pectin, which means they get super creamy and smooth when frozen and blended.
  
• Pecans – I like to start with whole, raw pecans and then toast them myself. I also usually chop them after they’ve cooled, but you can toast chopped pecans too.
  
  Just be sure they are unsalted when making this recipe! You can also swap in walnuts, peanuts, or another type of nut.
  
  Or, skip the nuts and make a simple, one ingredient banana nice cream.

Tips and Tricks to Make 2 Ingredient Ice Cream Without Heavy Cream

• Slice bananas before freezing for easier blending.

If I’m in a hurry, I’ll just break them into chunks before tossing them in the freezer bag.

You can also slice each banana into thick coins, then arrange them in a single layer on a parchment-lined baking sheet.

Freeze until firm (about an hour), then transfer to a baggie or container.

Avoid slicing them too thin or they’ll soften and melt in the blender before they’ve had time to turn into creamy banana nut ice cream.

• Toast the pecans.

This really brings out their nutty flavor and is worth the extra few minutes! Spread whole or chopped pecans in a single layer on a baking sheet and bake at 350°F for a few minutes.

Watch them carefully so they don’t burn, especially if you chopped them first.

You can also toss the nuts into a dry skillet on the stove. Toast over medium heat, stirring frequently, until they start to darken and become fragrant.

And be sure to cool the toasted pecans completely before adding them to your dairy free banana ice cream!

• Scrape down the sides as you blend.

Frozen bananas get a bit crumbly when blended at first. Then, they’ll get creamy closest to the blades while the crumbly bits move up the sides.

Stop and scrape all of that down as needed for the smoothest, creamiest consistency.

Prep Ahead

• Freeze bananas
• Chop pecans

Kitchen Tools You Will Need

• Blender or Food Processor – I have also seen nice cream made with a potato masher, but that is a whole lot of work! I would prefer to eat the frozen banana dipped in chocolate rather than mash it by hand.
• Metal Bread Pan – Most people already have this on hand, so there’s no need to buy a special container.
• Ice Cream Scoop – I have six scoops in my kitchen, but this is my go-to!

Flavor Variations and Toppings

The joy of this recipe is that it needs only two simple ingredients to make it. But you can always add more to it!

Mix in a handful of chopped strawberries, a dash of cinnamon, or some cocoa powder.

Even a spoonful of Nutella or peanut butter would be yummy — and make the texture even smoother.

There are so many toppings to choose from too. Some of my favorites for banana nut ice cream include:

• Magic shell
• Whipped cream
• Caramel sauce
• Strawberry syrup
• Hot fudge

Storing Homemade Banana Pecan Ice Cream

This treat will stay good in the freezer for up to a week. Store in an airtight container.

While it doesn’t really go bad, the consistency might be off after that first week.

Thankfully, it’s easy enough to make this 2 ingredient ice cream without heavy cream, so you can just whip up a new batch!

If you take banana pecan ice cream out to serve and it starts to get soft, just put it back in the freezer again. Refreezing won’t affect the flavor or consistency.

Dairy Free Banana Ice Cream FAQ

Enjoy!
With love, from our simple kitchen to yours.

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Originally published June 2011, updated and republished March 2025

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