Banana Cream Ice Cream
This Banana Cream Ice Cream recipe blends the natural sweetness of ripe bananas with the richness of heavy cream and whole milk to create a smooth, creamy dessert. It’s easy to make, with minimal ingredients, and can be churned using an ice cream maker or made without one. Whether you’re making it for a special occasion or enjoying it as a daily treat, this homemade banana cream ice cream is sure to satisfy your cravings.
Equipment
- Ice Cream Maker (electric or manual): 1 (for churning)
- Blender or Food Processor: 1 (for pureeing the bananas)
- Mixing Bowls: 2 (for combining ingredients)
- Whisk: 1 (for mixing the cream base)
- Freezer-Safe Container (1) – for freezing the ice cream
- Spatula or Spoon: 1 (for scraping the mixture into the container)
Ingredients
- 3 –4 ripe bananas peeled and sliced
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar or sweetener of choice
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the Bananas
- Peel and slice the ripe bananas into chunks. Blend the banana slices in a blender or food processor until smooth and creamy.
Step 2: Mix the Cream Base
- In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is fully dissolved.
Step 3: Combine the Bananas and Cream Base
- Add the banana puree to the cream mixture and stir until smooth and well combined.
Step 4: Chill the Mixture
- Cover the mixture and place it in the refrigerator for at least 2 hours or overnight to chill. This step helps improve texture and makes the churning process easier.
Step 5: Churn the Ice Cream
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes, until the mixture reaches soft-serve consistency.
- No Ice Cream Maker?
- If you don't have an ice cream maker, pour the mixture into a freezer-safe container and freeze for 1 hour. Stir every 30 minutes to break up any ice crystals for 2–3 hours until the ice cream reaches your desired consistency.
Step 6: Freeze Until Firm
- Transfer the churned ice cream into an airtight container. Cover and freeze for at least 4 hours or until firm enough to scoop.
Step 7: Serve and Enjoy
- Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly. Scoop and enjoy!
Notes
- Banana Ripeness: For the best flavor and texture, use ripe bananas with brown spots on the peel. Overripe bananas provide natural sweetness and creaminess.
- Chill Time: The longer the mixture chills in the fridge, the smoother the ice cream will be. If you’re short on time, even a 2-hour chill will help.
- Texture Tips: To keep your ice cream creamy, make sure to stir the mixture every 30 minutes if using the no-churn method to prevent ice crystals from forming.
- Add-ins: Feel free to mix in chocolate chips, crushed nuts, or a swirl of caramel during the last few minutes of churning for extra flavor and texture.
- Storage: Store homemade ice cream in an airtight container for up to 1–2 weeks for the best quality.