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10-Minute Banana and Maple Ice Cream

by Adam Byatt from How To Eat In

This super easy ice cream recipe only takes 10 minutes to make. The delicious dessert combines over ripe bananas, milk and maple syrup for a no churn ice cream.

From the book


This is probably my favourite recipe in the book. If your fruit bowl, like mine, generally yields a good head of over-ripe bananas, this is a great way to use them up. In just a few minutes you get a yummy bowl of sweetness and can tell everyone that you know how to make homemade ice cream without an ice-cream maker.

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5 over-ripe bananas
100ml milk
About 50ml maple syrup

Essential kit

You will need: a food processor.


Peel the bananas, and place them in a plastic container in the freezer. Leave for several hours – they must be totally frozen.

Put the frozen bananas into a food processor and pour in the milk. Blend on full power for 2-3 minutes (it may resist a little at first, but persevere), then scrape down the inside of the bowl and add a good slug of maple syrup.

Continue blending for another 2 minutes, until the fibres in the bananas break down and form the most incredible ice cream.

My advice is to place the bowl in the middle of the table and provide spoons for folk to dive in. Serve amongst friends on a Saturday night in front of the telly or at a kids’ party.


Use double cream instead of milk for a richer version.

Instead of the maple syrup, use rum, raisins or cinnamon.

Because there is no actual sugar in this ice cream, it will freeze solid if stored in the freezer, and it will become almost impossible to scoop. The good news, however, is that this is instant ice cream and you don’t have to wait before you can eat it.


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