Banana is one of the commercial hortiucultural crop in tropical areas. It is Highly nutritious and the flour prepared from banana include high sugar content. Suitable to process banana based instant ice cream. Gives good texture, solubility, thickness, sweetness and high energy content. During the storage an increasing trend in moisture, acidity and reducing sugar and a decreasing trend in pH, total sugar and protein were observed. Whereas the quality and sensory characteristics of the banana based ice cream was highly acceptable by the consumer.