No-Churn Banana Ice Cream is a creamy, naturally sweet frozen treat that requires no ice cream maker! Made with just a few simple ingredients, this homemade banana ice cream is the perfect way to use ripe bananas and enjoy a refreshing dessert.
Why You’ll Love This Recipe
- No Ice Cream Maker Needed: Just mix and freeze—super easy!
- Naturally Sweet & Creamy: Bananas add natural sweetness and a smooth texture.
- Customizable Flavors: Add mix-ins like chocolate chips, peanut butter, or nuts.
- Perfect for Summer: A refreshing and healthier alternative to store-bought ice cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 large ripe bananas, mashed
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
Directions
1. Prepare the Banana Mixture
- In a bowl, mash the ripe bananas until smooth.
- Stir in the sweetened condensed milk and vanilla extract.
2. Whip the Cream
- In a separate bowl, beat the heavy cream with an electric mixer until stiff peaks form.
3. Combine & Freeze
- Gently fold the whipped cream into the banana mixture until fully combined.
- Pour the mixture into a 9×5-inch loaf pan or freezer-safe container.
- Cover with plastic wrap and freeze for 4-6 hours, or until firm.
4. Serve & Enjoy
- Let the ice cream sit at room temperature for a few minutes before scooping.
- Serve as-is or with toppings like chocolate sauce, nuts, or fresh fruit!
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Freeze Time: 4-6 hours
- Total Time: 4 hours 10 minutes
Variations
- Chocolate Banana Ice Cream: Add ¼ cup cocoa powder or chocolate chips.
- Peanut Butter Banana: Swirl in ½ cup peanut butter before freezing.
- Nutty Banana Ice Cream: Mix in chopped walnuts or pecans.
- Caramel Banana Swirl: Drizzle caramel sauce over the mixture before freezing.
- Dairy-Free Version: Use coconut cream and sweetened condensed coconut milk.
Storage/Reheating
- Freezing: Store in an airtight container for up to 2 months.
- Softening: Let sit at room temperature for 5 minutes before scooping.
FAQs
Can I make this without sweetened condensed milk?
Yes! Substitute with ½ cup honey or maple syrup for a naturally sweetened version.
How do I prevent ice crystals?
Make sure to cover tightly with plastic wrap and store in an airtight container.
Can I use frozen bananas?
Yes! Blend frozen bananas for a soft-serve consistency before freezing fully.
Can I add mix-ins?
Absolutely! Fold in chocolate chips, caramel, or nuts before freezing.
Can I use a blender instead of whipping the cream?
No, whipping the cream separately ensures a light, fluffy texture.
Conclusion
No-Churn Banana Ice Cream is a simple, creamy, and delicious homemade dessert that anyone can make. With just a few ingredients and no special equipment, this banana-packed treat is perfect for summer or any time you’re craving ice cream. Try it today and customize it with your favorite flavors!
No-Churn Banana Ice Cream
- Prep Time: 10 minutes
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Description
This no-churn banana ice cream is rich, creamy, and naturally sweetened with ripe bananas. With just a few ingredients, you can make a delicious homemade treat without an ice cream machine! Perfect for a quick dessert or a healthy snack.
Ingredients
- :
- 3 large ripe bananas, sliced and frozen
- 1 cup heavy whipping cream (or coconut cream for dairy-free)
- 1/2 cup sweetened condensed milk (or honey for a natural sweetener)
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional mix-ins:
- 1/2 cup chocolate chips
- 1/2 cup chopped nuts
- 1 tbsp peanut butter or Nutella
Instructions
- :
- Freeze the bananas:
- Peel and slice the bananas into ½-inch rounds.
- Place them in a sealed bag or container and freeze for at least 4 hours (or overnight).
- Blend the ice cream base:
- In a food processor or blender, combine the frozen bananas, sweetened condensed milk, vanilla extract, and salt.
- Blend until smooth and creamy, scraping down the sides as needed.
- Whip the cream:
- In a separate bowl, beat the heavy cream using a hand mixer until stiff peaks form.
- Combine & freeze:
- Gently fold the banana mixture into the whipped cream until fully combined.
- Stir in any mix-ins like chocolate chips, nuts, or peanut butter.
- Transfer to a loaf pan or airtight container.
- Freeze & serve:
- Cover and freeze for at least 4 hours or until firm.
- Let it sit at room temperature for 5 minutes before scooping.
Notes
- :
- For soft-serve texture: Serve immediately after blending instead of freezing.
- For extra flavor: Add ½ tsp cinnamon or a splash of rum extract.
- Make it vegan: Use coconut cream and replace sweetened condensed milk with maple syrup or blended dates.
Nutrition
- Calories: 220
- Sugar: 18g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
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