I have a confession. Ice cream is my weakness. But I’m not talking about the store-bought tubs loaded with sugar and who-knows-what preservatives. I mean the kind that’s creamy, naturally sweet, and made with just a few wholesome ingredients.
This pistachio banana ice cream is my go-to when I want something indulgent but still healthy. It’s packed with good fats, natural sweetness, and a nutty richness that makes you feel like you’re eating something way fancier than it actually is.
The best part?
No fancy machines or churning—just a blender and a little patience while it firms up in the freezer.
Pro Tips for Maximum Flavor
- Roast the pistachios for 5 minutes at 350°F before blending. It enhances their nutty flavor.
- Let the frozen bananas sit for a few minutes before blending—they process easier and turn creamy faster.
- Add a few drops of almond extract if you love that classic pistachio ice cream flavor.
- For an extra treat, melt some dark chocolate and drizzle it over your ice cream before serving.
Variations & Substitutions
- Nut-free? Swap pistachios for sunflower seeds or simply omit them.
- More protein? Blend in a scoop of vanilla protein powder.
- Chocolatey twist? Stir in mini dark chocolate chips before freezing.
- Creamier texture? Use frozen avocado chunks along with the bananas.
Serving Suggestions
- Serve in a bowl with fresh berries and a drizzle of honey.
- Spoon into gluten-free cones for a classic ice cream experience.
- Layer in a parfait with coconut yogurt and granola for a healthy dessert.
- Sandwich between two gluten-free cookies for a homemade ice cream sandwich.

Creamy Pistachio Banana Ice Cream
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A rich and creamy dairy-free ice cream made with bananas, pistachios, and a touch of vanilla. Naturally sweet, healthy, and ridiculously easy!
Ingredients
- 3 large ripe bananas (the riper, the better!)
- ½ cup unsalted pistachios, shelled
- ¼ cup full-fat coconut milk (or any plant-based milk)
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 1–2 tbsp maple syrup (optional, depending on your sweetness preference)
- ¼ tsp ground cinnamon (optional, but gives a warm depth of flavor)
- Chopped pistachios (for topping)
Instructions
- Prep the Bananas
Peel and slice the bananas into small chunks. Spread them on a parchment-lined baking sheet and freeze for at least 4 hours or until solid. - Blend Until Creamy
Toss the frozen banana chunks into a high-powered blender or food processor. Add the pistachios, coconut milk, vanilla, salt, and cinnamon. Blend until smooth, stopping to scrape down the sides as needed. If the mixture is too thick, add a splash more milk to keep things moving. - Taste & Adjust
Give it a taste—if you want it sweeter, drizzle in some maple syrup and blend again. - Freeze for Scoopable Texture
You can eat it straight from the blender as soft serve, but if you want that classic ice cream texture, transfer it to a lidded container and freeze for another 2–3 hours. - Serve & Enjoy
Scoop into bowls, sprinkle with chopped pistachios, and dig in!
Notes
No ice cream maker needed! Blend and freeze for the perfect scoopable texture.
- Prep Time: 5 minutes
- Cook Time: 0 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: ~210
- Sugar: ~14g (from bananas)
- Sodium: ~50mg
- Fat: ~10g
- Saturated Fat: ~4g
- Unsaturated Fat: ~6g
- Trans Fat: 0g
- Carbohydrates: ~30g
- Fiber: ~4g
- Protein: ~4g
- Cholesterol: 0mg