If you’ve got ripe bananas and five minutes, you’ve got homemade banana ice cream! This no churn banana ice cream is unbelievably easy and turns out so rich, smooth, and creamy, it tastes like something straight out of an ice cream shop! No churning, no eggs, no machine. Just a few pantry staples and your freezer!
Give my peach ice cream and mango ice cream a try too! Both are no churn as well!
We’re big banana lovers over here, but even if you’re not, this no churn banana ice cream might win you over. It’s just the right amount of banana, not overpowering, not too mild. The sweetened condensed milk adds that soft, scoopable texture that we all love, and the whipped cream makes it extra fluffy and light. No icy chunks, just creamy goodness in every bite!
The best part? You can make it your own! Sometimes we swirl in peanut butter or Nutella, add crushed cookies or chocolate chips, or keep it classic and let that banana flavor shine. And since it’s no churn ice cream, it’s way less work than traditional ice cream recipes. Just mix, freeze, and scoop.
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What Kind of Bananas are Best for Ice Cream?
The riper, the better! You want bananas that are soft, spotty, and smell like bananas, the ones you’d usually use for banana bread. These super-ripe bananas are naturally sweet and mash easily, making them perfect for ice cream. Underripe bananas can taste bland or chalky, so save those for snacking and use the brown ones here.
If you're like me, you'll buy a bunch of bananas, think your family will eat them, and then let them sit on the counter until they are spotty. Those are the best bananas to use!
Ingredients to Make Banana Ice Cream (No Churn)
To make this no churn banana ice cream, you only need four simple ingredients!
- Heavy whipping cream. Keep it very cold.
- Sweetened condensed milk. Grab a can or two from the grocery store. It's a great pantry staple to have because it goes in so many delicious desserts.
- Vanilla extract. This brings out the banana flavor and gives the base that classic ice cream flavor
- Mashed ripe bananas. You'll want about 3 overripe bananas.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How to Make No Churn Banana Ice Cream (Step-by-Step)
Step 1
Stir together the sweetened condensed milk, vanilla extract, and mashed bananas until well combined.
Step 2
Add the vanilla extract and mix well. In a large mixing bowl, whip the cold heavy cream using a hand mixer or stand mixer until stiff peaks form. This gives the ice cream that light, airy texture without a machine.
Step 3
Gently fold the whipped cream into the banana mixture using a spatula. Go slowly! You don’t want to deflate the whipped cream too much.
Step 4
Pour the mixture into a 9x5-inch loaf pan or freezer-safe container. Smooth the top, cover tightly with plastic wrap or a lid, and freeze for at least 6 hours, or until firm. Let the banana ice cream sit at room temperature for 5–10 minutes before scooping.
Tips and Tricks for the Creamiest Banana Ice Cream
- Use cold cream. Cold cream whips faster and holds its shape better. Keep your heavy cream in the refrigerator until the very last moment.
- Don’t skip the fold. Gently folding the whipped cream in keeps the ice cream light and airy.
- Add a pinch of salt. Just a tiny bit can help balance the sweetness.
- Freeze overnight. For best texture, let it freeze at least 6–8 hours.
- Add mix ins! Mix in chocolate chips, peanut butter, or even swirl in a little caramel before freezing. The possibilities are endless for what you can add into this banana ice cream! Try adding a swirl of strawberry jam or mixing in diced strawberries or pineapple for a tropical twist too!
Storage Instructions
Store your homemade banana ice cream in an airtight, freezer-safe container. A loaf pan covered tightly with plastic wrap and foil works great, or use a reusable ice cream tub. It’ll stay good for about 2 weeks, but it’s best enjoyed within the first few days of making it. Make sure it is covered so ice crystals do not form on top of the ice cream.
To serve, let it sit out at room temp for 5–10 minutes to soften just a bit before scooping.
Frequently Asked Questions
Yes! You can swap the heavy cream for full-fat coconut cream and use a dairy-free sweetened condensed milk alternative.
Yes, just use a larger container or two loaf pans and make sure your mixing bowl is big enough for all the whipped cream!
Yes! Whipping the cream is what makes the texture light and scoopable without an ice cream maker.
No Churn Banana Ice Cream
Equipment
- Mixing Bowls
- Measuring Cups
- Loaf pan
Ingredients
- 2 cups Heavy Cream
- 1 can Sweetened Condensed Milk 14 oz
- 1 teaspoon Vanilla Extract
- 1 ½ cups Mashed Bananas About 3 overripe bananas
Instructions
- Whip cream to stiff peaks. You can do this in the bowl of a stand mixer or with a hand mixer and a large bowl.
- In a bowl, mix the sweetened condensed milk, vanilla, and mashed bananas.
- Fold whipped cream into the banana mixture. Freeze 4–6 hours until set.
Notes
- The bananas you use should be brown and spotty. Those are the sweetest types of bananas and will give this ice cream the best flavor.
- You can easily double or triple this recipe. Just make sure you have a big enough container to freeze in.
- Don't forget to top this banana ice cream with homemade whipped cream!
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