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No-Churn Banana Ice Cream

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: No-Churn, Frozen
  • Cuisine: American

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

Units Scale
  • 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.