Description
This No-Churn Banana Ice Cream is smooth, creamy, and naturally sweet from ripe bananas! Made with just a few simple ingredients, it’s an easy homemade treat—no ice cream maker needed!
Ingredients
- 3 ripe bananas, mashed
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (optional, for extra warmth)
- 2 cups heavy whipping cream, cold
Instructions
Mash the bananas: In a large bowl, mash the bananas until smooth. Stir in the sweetened condensed milk, vanilla extract, and cinnamon (if using).
Whip the cream: In a separate bowl, beat the cold heavy cream with an electric mixer until stiff peaks form (about 2-3 minutes).
Fold together: Gently fold the whipped cream into the banana mixture until fully combined and smooth.
Freeze: Pour the mixture into a 9×5-inch loaf pan or airtight container. Cover and freeze for at least 4-6 hours, or until firm.
Serve: Scoop and enjoy! Add toppings like chocolate chips, nuts, caramel drizzle, or extra banana slices.
Notes
For a chunkier texture: Stir in chopped nuts, chocolate chips, or crushed cookies before freezing.
Make it dairy-free: Use coconut cream instead of heavy cream and sweetened condensed coconut milk.
Storage: Keeps well in the freezer for up to 2 weeks. Let it sit at room temperature for a few minutes before scooping.