Homemade Banana Ice Cream is naturally smooth, creamy and an easy frozen dessert to make that’s irresistibly silky.
Fresh fruit ice cream like Strawberry Ice Cream and Peach Ice Cream are so refreshing yet still indulgent in the summer. This creamy Frozen Treat is just as decadent and filled with amazing banana flavor.
Sabrina’s Banana Ice Cream Recipe
It could not be easier to make this rich and creamy Banana Ice Cream. This isn’t your average healthy, carb friendly recipe though. This is an indulgent treat that is perfect to enjoy on a hot day. While I made this in an ice cream maker, it is just as easy to make with a hand mixer and a super cold metal bowl. Don’t worry, there’s instructions at the bottom of this post. Serve with a warm Chocolate Brownie (or Peanut Butter Brownie), topped with Chocolate Ganache for an even more decadent dessert.
Recipe Card
Ingredients
- 4 bananas , very very ripe
- 2 cups half-and-half
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- 1 cup sugar
Instructions
- Add the bananas to a food processor and process until very smooth, about 1 minute.
- Whisk the banana puree, half and half, heavy cream, vanilla extract and sugar together in a large bowl.
- Add mixture to your ice cream maker and churn until firm. Freeze for at least 3 hours to harden before serving.
- Note: For an even more intense flavor of banana, sauté the banana slices in a pan with a bit of butter until caramelized, then add to the mixture.
Nutrition
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Chef’s Note
Ripe bananas don’t have to become banana bread every time. I love their natural sweetness, and creamy texture, which makes them ideal for a rich and delicious treat such as ice cream. Wait until bananas are overripe for the ideal flavor and texture in this ice cream recipe.
Table of contents
Can this be made ahead of time?
Since it has to stay in the freezer to set before eating, this is a fantastic recipe to make ahead of time. You can make it 1 day or 1 month in advance!
How to Store
- Serve: Transfer to an airtight container like a metal bread pan or metal bowl with a lid, or wrap bowl with plastic wrap. Freeze ice cream for at least 3 hours before serving.
- Freeze: It’s best to store in the back of the freezer where it is coldest. Leftover ice cream will stay good for 2-3 months, but it’s best within the first month of making. Wrap the container with plastic wrap before adding the lid to prevent ice crystals from forming on the ice cream.
No-Churn Method
- Prep and Equipment: You need a large metal mixing bowl and an electric hand mixer. Freeze the bowl overnight.
- Puree the bananas until smooth. If you are using caramelized bananas, cool completely before using this method.
- Combine the pureed bananas with the half and half, cream, sugar, and vanilla in the prepared frozen bowl and freeze for 30 minutes.
- Remove the bowl and beat on high speed for 2-3 minutes with the electric mixer then return to the freezer.
- Repeat this mixing and freezing process with the ice cream mixture every 30 minutes, until it begins to firm. It should take about 4-5 times. Beat one last time, then add any mix-ins (if using) then return the ice cream to the freezer for at least 4 hours or until firm.
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