Go Back

Creamy, naturally sweet banana ice cream made with just bananas and milk in the slow cooker.
Print Pin
Course: Dessert
Cuisine: American
Keyword: 2-Ingredient Slow Cooker Banana Ice Cream
Calories: 180kcal

Equipment

  • Slow Cooker
  • Immersion blender or countertop blender Optional but recommended for smooth texture

Ingredients

  • 4 ripe bananas, peeled, sliced, and frozen
  • 0.5-0.75 cup milk (dairy or plant-based)

Instructions

  • Slice ripe bananas and freeze for at least 4 hours or until completely solid.
  • Place frozen banana slices in the slow cooker.
  • Pour milk over the bananas.
  • Cook on LOW for 2 to 2.5 hours until bananas soften and become creamy.
  • Mash or blend until smooth. Serve immediately or freeze briefly for firmer texture.

Notes

Use very ripe bananas for the sweetest flavor. Adjust milk quantity for thicker or softer texture. Blend thoroughly for ultra-smooth consistency.

Nutrition

Calories: 180kcal | Carbohydrates: 40g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 5mg | Sodium: 30mg | Potassium: 450mg | Fiber: 4g | Sugar: 22g | Vitamin A: 2IU | Vitamin C: 15mg | Calcium: 8mg | Iron: 2mg