Who doesn’t love ice cream? It’s one of those desserts that never gets old—always sweet, always satisfying. This Ninja Creami Banana Sweet Cream Ice Cream recipe is the perfect mix of creamy goodness and natural banana sweetness. The best part? You can whip it up right in your own kitchen with just a few easy steps. Think of it as the love child of banana ice cream and flavored coffee creamer. Ready to give it a try? Let’s dive in!

Quick Recipe Breakdown

Time Commitment

Hands-On Prep: 5 minutes
Freezing Time: 24 hours
Total Time: 1 day (yep, it’s mostly waiting!)

Servings

This recipe makes one pint—just enough for 2–4 servings, depending on how generous you’re feeling. Want more? Simply double or triple the ingredients and freeze in extra pint containers.

Difficulty Level

Super beginner-friendly. Don’t worry if you’re not a pro in the kitchen—this one’s made for everyone.

What You’ll Need

Tools

Ninja Creami Machine (key to that creamy texture)
Blender (makes mixing a breeze)
Pint Container (comes with the Ninja Creami)
Plan B Options: No blender? Use an immersion blender or a whisk instead.

Ingredients

2–3 ripe bananas, sliced into chunks (bonus points if they’re spotty and sweet!)
½ cup whole milk (or use almond, oat, or your favorite milk alternative)
½ cup sweet cream-flavored coffee creamer (it’s the secret to that rich flavor)
1 teaspoon vanilla bean paste (or regular vanilla extract if that’s what you have)
Optional: 1 tablespoon milk (in case you need to re-spin later)

Swaps and Tips

Dairy-Free? Sub in plant-based milk and creamer for a vegan version.
No Vanilla Bean Paste? Use vanilla extract—it’ll work just fine.
Get the Best Bananas: Look for bananas with brown spots. They’re the sweetest and make your ice cream extra creamy.

How to Make It

Step 1: Prep the Mixture

Start by peeling and slicing your ripe bananas into chunks. The sweeter they are, the better your ice cream will turn out, so be sure to use bananas with plenty of brown spots. Once prepped, throw the banana slices, milk, sweet cream coffee creamer, and vanilla bean paste into a blender. Blend the mix for just a few seconds—just until smooth. Over-blending can trap too much air in the mixture, which might affect the texture later.

Once everything is blended, pour the mixture into your Ninja Creami pint container, making sure it’s level to ensure even freezing. Finally, secure the lid tightly and place the container in the freezer. Let it freeze flat for 24 hours.

Step 2: Process into Ice Cream

After 24 hours, remove the pint container from the freezer and take off the lid. Place the frozen mixture into your Ninja Creami machine, lock it into place, and select the “Ice Cream” setting. Let the machine do its work, and once it’s done, check the texture. If the ice cream looks crumbly or dry (which can occasionally happen with banana-based recipes), simply add a splash of milk—about 1 tablespoon—and use the “Re-spin” function.

After this quick adjustment, the mixture should transform into a perfectly creamy ice cream. And that’s it—your homemade banana sweet cream ice cream is ready to enjoy!

Tips for the Best Results

Texture Fix: Don’t panic if it’s powdery at first—that’s normal for banana-based recipes. Just add a bit of milk and re-spin.
Be Patient: Each spin takes about 2–3 minutes. It’s worth the wait!
Don’t Overfill: Always stay below the max fill line to avoid freezing mishaps.

Make It Your Own

Vegan Version: Use almond milk or oat milk and a plant-based coffee creamer.
Change Up the Flavors: Swap the sweet cream creamer with hazelnut, vanilla, or even chocolate.
Spice It Up: Add a pinch of cinnamon, nutmeg, or even a dash of chili powder for some kick.
Fancy Toppings: Want to impress? Add caramel drizzle, crushed nuts, or chocolate shavings.

Serving and Storing

How to Serve: Dish it up in a chilled bowl or a waffle cone. Feeling fancy? Top it with whipped cream and banana slices.
Pair It With: Warm brownies, apple pie, or even a stack of pancakes. Trust me, it’s a winner.
Leftovers? Smooth out the top before sealing the container and freeze for up to two weeks.
Too Hard to Scoop? Let it sit at room temp for 5–10 minutes before digging in.

There you have it—a creamy, dreamy banana ice cream that’s as easy as it is delicious. Whether it’s for a summer treat or a cozy dessert night, this recipe is a guaranteed hit. Happy scooping!