About this recipe
This 4-ingredient banana and açaí ice cream is the kind of recipe that makes you think: why haven’t I been making this every summer? It’s creamy, refreshing, and naturally sweet thanks to frozen bananas and açaí pulp. No dairy, no refined sugar, no complicated steps—just a food processor and 5 minutes of your time.
I like to serve it in bowls with fruit and granola on top, but honestly? You can even eat it straight out of the food processor like soft serve. And yes—it’s so healthy you can serve it for breakfast without guilt.
Why you will love this recipe
- Just 4 ingredients and 5 minutes.
- Vegan, dairy-free, and naturally sweetened.
- Doubles as dessert and breakfast.
- Kid-friendly—call it a sundae with toppings and they’ll love it.
- Antioxidant-rich thanks to the açaí + banana combo.
- Totally customizable with nut butters, berries, and crunchy toppings.
What is açaí?
Açaí (pronounced ah-sigh-EE) is the fruit of the açaí palm, native to the Amazon rainforest. It looks a bit like a grape—deep purple skin, thin pulp, and a large seed inside. What makes it so loved is its nutritional power: fiber, omega fatty acids, and high levels of antioxidants.
That’s why you’ll find it in smoothie bowls, protein powders, and even skincare products. For this recipe, we’ll keep it simple and delicious—frozen pulp blended with bananas into the easiest vegan ice cream ever.
Where to buy açaí
You’ll usually find frozen açaí pulp in the freezer section of well-stocked grocery stores. I often buy the Sambazon brand, but any unsweetened frozen pulp works.
Frozen pulp – Best for this recipe because it blends into a creamy texture.
Açaí powder – Easier to store and more budget-friendly. If you use powder, you’ll need a splash of almond or coconut milk to help it blend.
Cost tip – Frozen pulp costs a bit more, but it gives the silkiest texture. Powder is cheaper per serving if you plan to make it often..
açai Benefits
Açai berries offer numerous benefits and are considered an excellent source for various uses. They can be found in skincare products, vitamins, and protein powders.
Açai berries are rich in fiber and have super-powerful antioxidants. This ice cream is not only super healthy but also very easy to make.
Ingredient notes
- Bananas – Use very ripe bananas before freezing. The riper, the sweeter and creamier your ice cream will be.
- Frozen açaí pulp – Look for unsweetened packets. If using powder, blend with a splash of plant milk.
- Sweetener – Maple syrup adds caramel notes, but agave, honey, or coconut sugar also work.
- Vanilla extract (optional)
✨give it a twist
- Add a tablespoon or two of almond butter
- Add another berry, like blackberries, strawberries, or blueberries, frozen or fresh.
- Top with homemade granola or toasted nuts.
Common problems (and fixes)
- My ice cream is icy. Use ripe bananas and don’t add too much liquid. Re-blend if needed.
- It’s too soft. Freeze 30–60 minutes before scooping.
- I only have açaí powder. Add 1–2 teaspoons powder + a splash of milk instead of frozen pulp.
- It’s too sweet. Skip the maple syrup—ripe bananas usually add plenty of sweetness.
Banana and açai ice cream
Equipment
Ingredients
- 2 frozen bananas
- 4 oz frozen açai
- 1½ tablespoons maple syrup
- ½ teaspoon vanilla extact
Instructions
- Put all the ingredients in the bowl of a food processor and let it run until creamy and delicious.
Notes
- Slice bananas before freezing—whole bananas are tough on blenders.
- For soft-serve, serve right away. For firmer scoops, freeze 30–60 minutes.
- If it gets too hard in the freezer, let sit at room temp for 10 minutes or re-blend for creaminess.
- A weak food processor? Add a splash of almond or oat milk to help it blend smoothly.
- Double the recipe—store leftovers in a covered freezer container for up to 1 week.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
- Latest Posts
I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨