These creamy and delicious banana ice cream recipes are easy to make and perfect for an afternoon treat. The preparation time and ingredients are minimal, which makes this the ideal dessert to prepare whenever you and your loved ones are craving something sweet.
Table of Content
What could be better than ice cream to celebrate summer? Especially, when making ice cream is as simple as two ingredients and needs no special equipment.
I think no-churn is not a very common term in all parts of the world. No-churn simply means that you don’t need an ice cream maker. It’s referring to the paddle in an ice cream maker that turns (churn) the ice cream mixture from a liquid state to a creamy ice cream consistency.
Why make homemade ice cream
- This classic banana ice cream needs just 2 ingredients that you probably already have on hand. The rest are optional to create the variations.
- Also, it takes just five minutes to whip and about 4 hours to freeze.
- And, it makes smooth and creamy ice cream with no ice crystals and no one will believe that it was not made using an ice cream maker.
- In addition, it has a long shelf-life. So, I make a few different flavors and keep them in the freezer.
- And unlike traditional ice cream, this one has no eggs, which means it's eggless - one dessert for everyone.
Ingredients and substitutes
- Banana - I used the large ripe firm frozen bananas, which I freeze at the end of the season. The softer the ripe bananas the sweeter they usually are.
- Whipping cream - The higher the fat, the creamier your ice cream becomes. I use 38% fat content in my whipping cream.
- Banana - I used the regular ripe firm bananas today. The season is almost getting over here. You can also use ripe soft bananas. These have the maximum flavor and taste. And while the soft texture isn't so pleasant to eat, they do make excellent ice cream.
- Optional ingredients
- Caramel - I used homemade caramel but you can also use Butterscotch Sauce. Of course, this makes the ice cream slightly sweeter and perfect for those with a sweet tooth.
- Cherry filling - I used homemade cherry filling. Banana and cherries are a great combination, so when cherries are in season you must try a cherry banana ice cream.
- Chocolate - You can throw in some chocolate chips or chopped chocolate into the ice cream. You can also fold some melted cooled chocolate into the banana mixture.
Banana Sorbet
- Pulse the frozen bananas in a blender until smooth and creamy. Serve immediately.
Pro tip - I like to use frozen bananas and I don't mind a few bits of banana left behind.
Classic banana Ice cream
- Mash - Pulse the bananas in a blender until smooth and creamy.
Pro tip - I like to use frozen bananas even for my ice cream but you can use room temperature bananas too. I don't mind a few bits of banana left behind so I leave it lumpy. - Whip cream - In the bowl of a stand mixer with the whisk attachment, whip the heavy cream until almost stiff peaks.
- Combine - Fold the mashed bananas into the whipped cream with a rubber spatula until well combined.
- Classic banana ice cream - Pour the mixture into an ice cream container.
Caramel banana ice cream
- Fold the cooled caramel sauce into the banana mixture and combine well.
Pro tip - Once frozen, serve with additional caramel sauce so save some.
Chocolate banana ice cream
- Add the chopped chocolate to the banana mixture and fold it in until well combined.
Cherry banana ice cream
- Fold the cherry filling into the banana mixture until well combined.
- Freeze - Pour the mixture into an ice cream container and freeze for 4 hours preferably overnight.
Tips for success
- Whip the cream separately, then fold the rest of the mixture into the banana. This makes the end result more soft and creamy in texture.
- If you use less fat, the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
- You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
More ice cream recipes
Frequently asked questions
What does no-churn mean?
I think no-churn is not a very common term in all parts of the world. No-churn simply means that you don't need an ice cream maker. It's referring to the paddle in an ice cream maker that turns (churns) the ice cream mixture from a liquid state to a creamy ice cream consistency.
Can I make this healthier?
Using high-fat whipped cream is what makes this ice cream creamy without any ice crystals. Using low-fat products will result in ice crystals.
Printable Recipe
Banana Ice Cream
Print Pin Rate Share by Email Share on FB Save GrowCalories: 219kcal
Adjust Servings Here: 4 servings
Description
These creamy and delicious banana ice cream recipes are easy to make and perfect for an afternoon treat. The preparation time and ingredients are minimal, which makes this the ideal dessert to prepare whenever you and your loved ones are craving something sweet.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Banana Sorbet
- 4 large Frozen bananas
Banana ice cream
- 4 large (450 g) Banana
- ½ cup (240 ml) Double cream (38% fat)
Caramel banana ice cream
- ½ cup (240 ml) Caramel sauce (homemade or store-bought)
Chocolate Banana ice cream
- 4 oz (115 g) Chopped chocolate (dark, semi-sweet or bittersweet)
Cherry ice cream
- ½ cup (120 ml) Cherry filling (or other fruit filling)
Instructions
Banana Sorbet
- Pulse the frozen bananas in a blender until smooth and creamy. Serve immediately.Pro tip - I like to use frozen bananas and I don't mind a few bits of banana left behind.
Ice cream
- Mash - Pulse the bananas in a blender until smooth and creamy.Pro tip - I like to use frozen bananas even for my ice cream, but you can use room temperature bananas too. I don't mind a few bits of banana left behind so I leave it lumpy.
- Whip cream - In the bowl of a stand mixer with the whisk attachment, whip the heavy cream until almost stiff peaks.
- Combine - Fold the mashed bananas into the whipped cream with a rubber spatula until well combined.
- Classic banana ice cream - Pour the mixture into an ice cream container.
- Caramel ice cream - Fold in the cooled caramel sauce into the banana mixture and combine well. Pro tip - Once frozen, serve with additional caramel sauce so save some.
- Chocolate banana ice cream - Add the chopped chocolate to the banana mixture and fold it in until well combined.
- Cherry banana ice cream - Fold the cherry filling into the banana mixture until well combined.
- Freeze - Pour the mixture into an ice cream container and freeze for 4 hours preferably overnight.
Recipe Notes & Tips
- Whip the cream separately, then fold the rest of the mixture into the banana. This makes the end result more soft and creamy in texture.
- If you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
- You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
Nutrition Information
Calories: 219- kcalCarbohydrates: 34- gProtein: 3- gFat: 9- gSaturated Fat: 6- gCholesterol: 34- mgSodium: 105- mgPotassium: 207- mgFiber: 1- gSugar: 13- gVitamin A: 445- IUVitamin C: 4.3- mgCalcium: 75- mgIron: 0.2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Vicky
I love all the varieties you can make with bananas and cream as the base. This is so easy to make with kids and perfect for hot days.
Maria B Rugolo
Another winner of a no-churn ice cream recipe! This makes #3. I used bananas that I had previously frozen and thawed them in a sieve to drain any excess water. I also made the homemade caramel sauce recipe linked in this recipe and what an outstanding caramel sauce it is! I have so much success with your recipes that I didn't hesitate to double the recipe for the caramel sauce and I am so glad I did! Not only are these no-churn ice cream recipes simple, they are amazingly delicious especially for so little effort. Thank you Veena for another winning recipe!
Veena Azmanov
Thank you, Maria
bhaavi
Hi veena, Thx for sharing this cool recipe. I tried it today for August challenge and it came out yummy n creamy except it started melting very fast. I had used plastic box and wrapped in ziplock box. But on tastewise it was 10 on 10. I ll be soon posting pics of my icecream.
thanks again!
Veena Azmanov
Thank you, Bhaavi
Mackenzie @ Food Above Gold
I love the tip about storing the ice cream tip inside of a zip lock bag! My ice cream tub works really well, but not 100%. I'll have to give that a try!
Veena Azmanov
Thanks Mackenzie - hope it helps
valmg @ From Val's Kitchen
This looks fantastic! My Mom absolutely loves bananas, this is a recipe I can totally envision her taking a try making.
Veena Azmanov
Thanks Val- I'm sure she will love it.