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The Ice Cream Banana—also known as the “Blue Java”—is the internet-famous banana that occasionally makes the rounds as the mythical “blue banana that tastes like vanilla ice cream.”
However, as someone who has personally grown Ice Cream Bananas for over four years, I want to set realistic expectations before we go any further:
- Yes – the banana has a slight bluish-green tint when unripe (it’s definitely not deep blue).
- No – the banana does not taste like ice cream at all.
So, if either of those reasons was why you were considering growing Ice Cream Bananas, I’m sorry!
That said, if you still want to learn more about growing Ice Cream Bananas, this grow guide will cover everything you need to know! 😊
Table of Contents
- Ice Cream Banana Tree Characteristics & Fruit Production
- Ice Cream Banana Flavor Profile
- Ice Cream Banana Disease Resistance
- Ice Cream Banana Tree For Sale (Where To Find)
- Conclusion
Ice Cream Banana Tree Characteristics & Fruit Production
Ice Cream Bananas are medium-sized banana trees that usually average between 10 – 15 feet tall. As a result, Ice Cream would not do well long-term in containers and would NOT be considered a “condo” banana.
From my experience, when Ice Cream Banana trees are smaller (around the 10-foot mark), they can tolerate mild to moderate winds. However, it’s still best to avoid planting them in areas with frequent or extreme winds, as their large leaves are prone to shredding in strong gusts.
That said, I want to point out that the only time one of my Ice Cream Bananas was blown over by the wind was when it had a hefty rack of bananas and was already leaning heavily in one direction.
The Ice Cream is a Musa acuminata x balbisiana hybrid belonging to the New Mannan Subgroup and features a triploid (ABB) genome structure. Other triploid (ABB) banana cultivars include, but are not limited to:
Fun Fact #1: The Ice Cream Banana was long classified under the Bluggoe Subgroup, but genetic analysis has since reclassified it into the Ney Mannan Subgroup.
Why does banana chromosomal count even matter? Glad you asked! 😜
In layman’s terms, the sweetness and softness of a banana’s texture increase with a higher concentration of ‘A’ chromosomes inherited from Musa acuminata. Conversely, a greater proportion of ‘B’ chromosomes from Musa balbisiana enhances the banana’s resilience, improving its cold tolerance and resistance to diseases.
What I find particularly interesting is that, based on the fruit’s lower concentration of ‘A’ chromosomes, you wouldn’t expect the Ice Cream Banana to have such a soft texture. Yet, in reality, it’s one of the softest (though not the sweetest) bananas I’ve ever tasted, but more on that shortly.
By the same token, the additional ‘B’ chromosomes give the Ice Cream Banana greater tolerance to environmental stressors, including drought and mild wind conditions.
However, I have found that the Ice Cream Bananas I’m growing have only fair to poor cold tolerance. That said, if you are looking for something that is a lot more cold hardy, I recommend checking out the Orinoco.
Finally, when grown under optimal conditions, Ice Cream’s fruit production consistently ranges from average to good. My racks have never weighed less than 50 pounds!
And while Ice Cream isn’t grown commercially, I believe its yield is sufficient for home gardeners, especially since it serves both ornamental and edible purposes.
Fun Fact #2: Finding a true Ice Cream Banana can be surprisingly tricky. Many nurseries claiming to sell Ice Cream Bananas are actually offering Dwarf Nam Wahs labeled as Ice Creams. However, there’s a foolproof trick to tell them apart: check the ‘hand’ (the bunch) of bananas. If the fingers have visible knuckles, it’s a real Ice Cream Banana; if the knuckles are fused together, then more likely than not you’re looking at a Dwarf Nam Wah.
Ice Cream Banana Flavor Profile
The Ice Cream Banana makes a unique impression right from the start.
When unripe, its skin has a bluish-green hue, giving the fruit an ornamental, almost surreal look in the landscape.
However, as I mentioned earlier, this ‘blue’ appearance is often exaggerated online. Interestingly, the effect actually comes from a white, iridescent dustiness on the skin, which fades as the fruit matures.
One can expect the Ice Cream Banana to reach its peak flavor when the peel turns golden yellow with a few browning or black spots. Eating the fruit when it’s still bright yellow—or worse, with any green—will mean missing out on the unique flavors that this banana has to offer.
Note: Ice Cream Bananas definitely require more time to ripen compared to a store-bought Cavendish though not as long as something like a Manzano.
Inside, you’ll find a pure, snow-white flesh that’s soft, light, and fluffy—dense enough to hold together yet airy like custard. The texture is smooth and creamy, almost reminiscent of whipped cream, which is likely the inspiration behind its “ice cream” name.
Because of this softness, Ice Cream Bananas do bruise easily, so handle them with care!
In terms of flavor, the Ice Cream Banana isn’t the sugary treat that its name might suggest.
The flavor is more suited to those who enjoy a tart flavor component rather than the classic sweetness often associated with Cavendish Bananas. Even when fully ripened, the fruit retains a noticeable tart edge, almost like biting into a tart strawberry.
The banana’s lower sugar content also brings its subacid component to the forefront, giving each bite a mild, berry-like undertone. That said, when the peel is very brown, the banana will be much sweeter which definitely helps to balance the acidity.
However—and probably most importantly—there’s no hint of vanilla, as the name might imply!
Relative to other bananas that I have sampled, the Ice Cream is nowhere near as complex as the Goldfinger, nor does it have the rich, dense texture of a Nam Wah.
Furthermore, the Nam Wah definitely outshines the Ice Cream in sweetness, and as a result, I have found that more people tend to prefer the Nam Wah over the Ice Cream.
Overall, while I’d rate the Ice Cream Banana’s flavor as average to good, it may not be for those who prefer a Cavendish-like sweetness. While I often reach for a Cavendish when I want that classic banana sweetness, Ice Cream can still be a refreshing option when nothing else is available.
At the end of the day, the Ice Cream Banana is definitely an acquired taste—you either love it or hate it.
Ice Cream Banana Disease Resistance
Due to its triploid (ABB) genome structure, the Ice Cream Banana exhibits moderate susceptibility to diseases.
More specifically, the Ice Cream Banana can be affected by both Panama Disease and Black Sigatoka, which pose challenges for many banana cultivars.
While not as vulnerable as other varieties, like Gros Michel, it still requires careful management and benefits from being planted in disease-free or well-monitored soils to reduce the risk of infection.
Ice Cream Banana Tree For Sale (Where To Find)
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For more information, please check out our Tropical Fruit Trees For Sale Page.
Conclusion
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Thank you for reading! 🙂
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