Columbia Roast Banana Ice Cream

Mmmmhhh banana ice cream. Can anything be more satisfying yes healthy? Banana ice cream is the real deal. It is creamy, sweet, refreshing and everything else normal ice cream is — without the guilt. Adding on to the appeals of banana ice cream is its atrociously-simple recipe. In its bare-bones form, the recipe for banana ice cream calls for freezing a peeled banana then putting it into a blender. This recipe is so easy that it has been one of the top recipes on The Kitchn since its initial posting.

The simplicity of the recipe allows for tons of personal variations. You can add honey, peanut butter, or other exciting flavors to the mix. In this post I added a packet of Columbia Roast Starbucks VIA coffee (instant coffee mix).

So without much further ado, please enjoy these scrumptious pictures, since there isn’t much more you could gain from reading a blog post on making banana ice cream. After all, common sense dictates that banana ice cream is simply frozen banana tossed in a blender, right?First you will need some frozen bananas that are chopped up. You can choose not to chop them up, but I assure you that such course of action will cause problems for your blender. It won’t be so happy. [flickr]4372937216[/flickr]

Next you should put the frozen bananas into the blender and blend it. You can experiment with different speeds, but all the speeds get the same job done. [flickr]4372936428[/flickr]

During some part of the blending, add in some milk to let things flow easier. Milk also adds to the creaminess of the ice cream, depending on the type you used. I used fat-free. [flickr]4372187055[/flickr]

Your banana ice cream should look like this. [flickr]4372187417[/flickr]

Now you just keep blending and blending — isn’t this so easy — until the bananas are fully chopped up and have a creamy consistency. The ice cream should look a lot like mashed potatoes by now. [flickr]4372937750[/flickr]

Once the banana ice cream is ready-to-eat, or right before being ready to eat, you can add variations to the ice cream. Such as columbia roast insta-coffee mix! The columbia roast mix added a robust, coffee flavor to my ice cream, increasing the complexity of the flavors. [flickr][/flickr]

With the coffee mix added in, my ice cream looked like this. [flickr][/flickr]

Then after blending it some more, a geometrically-symmetric design began to appear! The banana ice cream had created a vortex into a world of sweet, creamy, decadent goodness. [flickr]4372936078[/flickr]

After I made the ice cream, I refroze it before serving. If you don’t refreeze the ice cream, you will have an ice cream with a soft-serve feel to it. [flickr]4372185275[/flickr]

I served my ice cream with a topping of blueberries, peanuts, and honey. If I had mint, I would had added mint. [flickr]4372185507[/flickr]


  • Banana
  • Instant Coffee packet like Starbucks VIA


  1. Slice up bananas into bottle cap-sized pieces and freeze for 3+ hours.
  2. Place frozen bananas in blender and blend until soft and creamy; add a couple table spoons of milk along the way to even things out.
  3. Pour in instant coffee packet (or peanut butter, honey, etc) and blend some more.
  4. Scoop the ice cream out and refreeze.
  5. Serve with toppings such as blueberries, honey, etc!

About Earl

Hi, my name is Earl. I am a student who loves to analyze food and eat healthy. My careful eye for food has caused me to become interested in the science behind food and cooking, and I write about my explorations into food on my website While I believe in sticking to whole, natural foods, I'm not afraid to work with avant-garde ingredients and equipment such as constant temperature water baths and sodium alginate. I also love photography, technology, and journalism.

20. February 2010 von Earl
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