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Chocolate sauce is being poured onto a bowl of banana ice cream.
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No Churn Banana Ice Cream

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 it came straight from your favorite ice cream shop.
Prep Time6 hours 5 minutes
Cook Time0 minutes
0 minutes
Total Time6 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: No churn banana ice cream
Servings: 8 Servings
Calories: 400kcal
Author: Lynn Polito

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!

Nutrition

Calories: 400kcal | Carbohydrates: 38g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 79mg | Potassium: 392mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1034IU | Vitamin C: 5mg | Calcium: 182mg | Iron: 0.3mg