You read that title right. In fact, it might take you less than five minutes to make this ice cream. We first introduced this quick and healthy banana ice cream recipe in Chunky Monkey form last summer. But, for the last few months, instead of loading it with walnuts and peanut butter, I’ve simply swirled in some of the popular Biscoff spread. It’s divine. My neighbors think so, my in-laws think so, my husband thinks so, and my toddler thinks so. 😉
So, why does this ice cream only take five minutes? Because all you need to do is throw frozen banana slices into your blender or food processor, then puree until smooth. The consistency is like ice cream, everyone is fooled, and you have a nutritious dessert. You could eat it naked (I mean with clothes on and without the Biscoff, sheesh!) but why not throw in some of that yummy delicious cookie spread to sweeten things up? And, hey, it’ll appeal to your dairy-free and vegan friends, too. Impressive.
- Frozen banana slices* from 3 medium bananas
- A few tablespoons Biscoff spread (creamy or chunky)
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Toss the frozen banana slices into a blender or food processor and puree until smooth. Add the Biscoff spread, to taste, and pulse until evenly swirled in. Alternatively, you can just stir in the Biscoff spread with a spoon. Serve immediately.
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*Recipe Note: To freeze the bananas, cut into 1-inch slices, then freeze in a single layer on a parchment or wax paper lined baking sheet for 2 hours. Transfer to a freezer bag and store until ready to use. This method keeps the banana slices from sticking together, which helps to puree more evenly.
Karen @ The Food Charlatan says
May 2, 2012 at 1:03 AMThese look absolutely divine. I love tricky desserts. (And by tricky, I mean desserts that trick you into thinking that they are the real deal.) Long live Biscoff!!
Blog is the New Black says
May 2, 2012 at 4:36 AMWhen I saw “5 minutes” and “ice cream” together, I died a little.
Katrina @ Warm Vanilla Sugar says
May 2, 2012 at 6:21 AMWhat a fun, easy dessert!! Yum!
Mary Jane says
May 2, 2012 at 7:29 AMThanks for this recipe! What a super simple idea – my favorite kind! My daughter’s best friend, as well as my niece, have milk allergies. Now, we can serve a delicious “ice cream” dessert without the fear of a reaction or making one kid eat a separate treat while everyone else enjoys “the real deal.” Thanks again!
Suzanne Perazzini says
May 3, 2012 at 2:50 AMMy mother has made this icecream for decades – it is so simple and kids love it. They find it hard to believe it is nothing but bananas. I’m not sure what that spread is as we don’t have it here in New Zealand but it looks like caramel amd I love caramel more than chocolate.
Nikki says
May 3, 2012 at 3:53 PMHi Suzanne, The Biscoff spread is actually a cookie butter. It doesn’t take like caramel. It’s shortbread type cookies processed into a creamy spread. Delicious!
Gail says
May 3, 2012 at 7:58 AMHave you seen the Yonanas machine? The banana purée comes out JUST like soft serve. We’ve been loving this thing, and trust me, I am hard pressed to add another ‘gadget’ to my kitchen. This is well worth the space it takes up. We’ve been doing fruit combos, but seeing the biscoff combo…I just about DIED! Can’t wait to try it!
Nikki says
May 3, 2012 at 3:52 PMHi Gail. I just saw something about Yonanas the other day but didn’t look into it. Sounds like a very FUN machine! 🙂