Use ripe, spotty bananas for best flavor/sweetness
Peel and slice into 1/2-inch slices instead of large chunks, which can be more difficult to blend
Freeze in a single layer to prevent large clumps (parchment paper on a baking sheet is our favorite way to prevent sticking to the pan!)
If you’re having trouble blending, let the banana thaw for a few minutes. This will allow it to soften and become easier to blend. Alternatively, you could add 1 Tbsp (15 ml) at a time of dairy-free milk to encourage blending. But be careful with this method as it’s the fastest way to get runny banana ice cream.
For true “ice cream” texture vs. soft serve, simply spread into a Tupperware or loaf pan and freeze for 2-3 hours. Then scoop with an ice cream scoop! If too firm, let thaw 15-30 minutes to soften.
Food processor of frozen banana chunks for making Banana Ice Cream
Food Processor vs. High-Speed Blender
Using either a food processor or a blender will work for making banana ice cream.

In the process of conducting our blender review, we came upon the challenge of banana ice cream (also called “nice cream”), which can be tricky if you don’t know what you’re doing! Think chunky ice cream, runny ice cream, blender fatigue, and everything in between.

We learned a lot in the process, which we’ve distilled here in this ULTIMATE Guide to Banana Ice Cream, plus 10 easy and delicious flavors to try!

Chopping bananas to make Banana Ice Cream
What is Nice Cream?
Banana ice cream, also referred to as “nice cream,” is a super simple, plant-based version of ice cream made with a base of just 1 ingredient: bananas!

It’s typically made in either a blender or food processor depending on the equipment available and your priorities (total time, hands-on time, quantity, etc.). We share the pros and cons of each method below!

Plate of sliced banana chunks for adding to the freezer for Banana Nice Cream

For best texture, we prefer a blender, but for an easier-to-master method, a food processor is the way to go!

Partially chopped frozen bananas for making Banana Nice Cream in a food processor
Food Processor
Generally takes a bit longer (5 minutes vs 2-3 minutes in a blender).
Requires occasional babysitting. Otherwise, relatively hands-off.
Not quite as smooth — can be a bit more difficult to fully blend and ensure there is no chunkiness.
Spoon with a scoop of Banana Ice Cream in a food processor
Blender
Fast! High-speed blenders (especially a Vitamix) with a tamper can make banana nice cream in 2-3 minutes, or depending on the motor power and skill, even 1 minute!
Requires babysitting and using the tamper the whole time.
Can be aggravating to the motor, and can sometimes require stopping for breaks.
Can make larger quantities.
Frozen banana chunks in a blender for making Banana Ice Cream
We’ve had success with both the Vitamix 5200

More Noodle Salad Recipes
Blissed-Out Thai Salad with Peanut Tempeh
Thai Noodle Bowls with Almond Butter Tofu
Vegan Macaroni Salad
Roasted Broccoli Pasta Salad with Hemp Pesto
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!

Platter and bowl of Rainbow Peanut Noodle Salad made with fresh veggies
Raw Rainbow Veggie Noodle Salad with Peanut Dressing
A light and refreshing rainbow veggie noodle salad with a savory-sweet peanut dressing. Just 30 minutes required for this vibrant, plant-based side or meal.
Using wooden tongs to pick up fresh vegetable noodle salad
5 from 19 votes
PREP TIME
30 minutes
TOTAL TIME
30 minutes
Servings
2
(Salads)
CourseEntrée or Side
CuisineGluten-Free, Thai-Inspired, Vegan
Freezer FriendlyNo
Does it keep?3-4 Days
Ingredients
US Customary – Metric
SAUCE
3 Tbsp peanut butter or cashew butter (to keep this dish truly raw, use raw cashew butter)
3 Tbsp lime juice
3-4 cloves garlic
1/2 – 1 tsp red pepper flake (adjust to preferred heat level)
5 Tbsp coconut aminos (or tamari, but start with lesser amount as its saltier)
2 tsp sesame oil (optional)
1 Tbsp maple syrup or raw honey, plus more to taste
SALAD
2 medium carrots, ribboned with a vegetable peeler
1 medium cucumber, very thinly sliced with a vegetable peeler or mandolin
1 cup (packed) red cabbage, very thinly sliced with a knife or mandolin
1 large red bell pepper, very thinly sliced with a knife or mandolin
2 cups chopped curly or lacinato kale
1 cup snap or snow peas
1 ripe mango, cubed

2 Tbsp raw sunflower seeds or sesame seeds
1 batch Marinated Peanut Tempeh or Almond Butter Tofu (optional)
Instructions
Begin by preparing sauce. Add nut butter of choice to a small blender along with lime juice, garlic, red pepper flake, coconut aminos (or tamari, reduced amount), sesame oil, and maple syrup. Blend until creamy and smooth. Taste and adjust flavor as needed, adding more red pepper flake for heat, maple syrup for sweetness, lime juice for acidity, coconut aminos for saltiness / depth of flavor, garlic for zing, or nut butter for nuttiness / creamy texture. Set aside.
Next, prepare veggies. We prefer a vegetable peeler to make “carrot noodles,” a mandolin with a very fine-tooth blade to make angel hair-width cucumber noodles, a mandolin for the cabbage and red bell pepper, and a knife to slice the kale. Also cube mango (see instructions here!). Add all veggie noodles and cubed mango to a large serving dish.
Optional: Steam snap peas by adding to a steamer basket inserted into a saucepan with 1/2 inch of water. Bring to a low boil, cover, and steam for 1-2 minutes. Remove from heat and add to serving platter. Otherwise, serve raw.
Add the dressing (reserving a little extra for serving) and toss to combine. Garnish with fresh cilantro and seeds of choice (we prefer sunflower or sesame seeds). Enjoy as is, or serve with our Marinated Peanut Tempeh or Almond Butter Tofu.
Store leftovers covered in the refrigerator up to 3-4 days. Not freezer friendly.
Video

Notes
*Nutrition information is a rough estimate calculated with sunflower seeds and 1/2 cup cilantro and without optional ingredients.