This best Banana Boat Ice Cream is one of my all-time favorite no-churn recipes. It’s bursting with sweet banana flavor and has a delightful crunch from the peanuts. Finished with chocolate and strawberry syrup, it’s a treat you can’t go wrong with! It’s perfect for a summer cookout or an easy dessert that the whole family will love.
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The secret to this recipe’s sweetness is using perfectly ripe bananas. The rainbow sprinkles not only add a pop of color, but also remind me of a classic banana sundae. This ice cream has everything you love about a traditional banana boat, but all mixed together for a fun and flavorful treat.
If you like no-churn ice cream recipes, you will love lemon blueberry ice cream and my Fruity Pebbles ice cream.
Why You’ll Love This Banana Ice Cream Sundae
- No churning required: This easy ice cream recipe skips the need for churning or eggs, making it hassle-free!
- It’s budget-friendly: Made with simple, inexpensive ingredients, it’s a delicious treat that won’t break the bank.
- It takes just a few minutes to prep: With just 15 minutes of prep needed, you can have your ice cream ready to pop into the freezer in no time.
Ingredients
These are all of the components needed to make the best banana-flavored ice cream. They are everyday ingredients that are easy to find at almost any grocery store!
- Heavy cream: Whipped heavy cream is essential for creating a light and fluffy texture for your ice cream.
- Sweetened condensed milk: Not only does this sweeten the ice cream perfectly, but it also prevents it from becoming hard and icy. It’s key for a no-churn recipe.
- Bananas: I like to wait until the banana peels are brown and the bananas are soft. This ensures they are easy to mash and at peak ripeness and sweetness.
- Rainbow sprinkles: A classic banana boat is topped with rainbow sprinkles, so it’s only fitting that we mix it into the ice cream.
- Peanuts: Chopped peanuts have the right amount of crunch to balance the textures. I use unsalted here.
- Syrup: I drizzle both chocolate and strawberry syrup on top before I freeze the ice cream. Then, I swirl them in for presentation!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Extra fruit: Include diced pineapple or freshly chopped strawberries in your ice cream base for even more fruity flavors.
- Nut-free: Omit the chopped peanuts if you have a nut allergy or if you don’t like them, and try chocolate chips instead.
- Dairy-free: Make this ice cream using coconut cream and sweetened condensed coconut milk to make a dairy-free version.
How to Make Banana Boat Ice Cream
Here are the instructions on how to make this banana boat dessert. It’s easy and requires just a few steps.
Step 1: Whip the cream. Pour the heavy cream into a large mixing bowl. Whip it with an electric mixer for 3 minutes or until stiff peaks form.
Step 2: Add the bananas, condensed milk, and mix-ins. Add the mashed bananas, sweetened condensed milk, sprinkles, and peanuts to the whipped cream. Mix the ingredients at low speed until they are combined.
Step 3: Transfer and add syrup. Pour the ice cream mixture into the loaf pan. Spread it evenly. Then, drizzle the chocolate and strawberry syrups on top. Swirl them into the ice cream with a knife.
Step 4: Freeze and serve. Cover and freeze the ice cream for a minimum of 6 hours or until firm. Scoop and enjoy!
Recipe Tips
- Storage directions: Store this ice cream tightly covered with plastic wrap in the freezer for up to 2 months.
- Don’t overmix it: Mix the ice cream just until the ingredients are combined. Overworking the heavy cream can make the texture dense rather than light and creamy.
- Cover it tightly: Ensure it is covered tightly to prevent ice crystals from forming by allowing the plastic wrap to touch the surface of the ice cream.
- Let it sit: If you find that the ice cream is too hard to scoop, let it sit at room temperature for 5-10 minutes before serving.
If you love homemade ice cream recipes like this on, you may also enjoy this Banana Split Ice Cream, Chocolate Strawberry Ice Cream, Peanut Butter Brownie Ice Cream, Red Velvet Ice Cream or this Dr. Pepper Ice Cream!
Serving Suggestions
- Try a drizzle of Fresh Pineapple Syrup on top of the banana sundae ice cream to add some tropical flair.
- Another great topping is Chocolate-Covered Graham Crackers. Crush some crackers and add them on top for texture.
- Make a delicious ice cream sandwich using Dark Chocolate Cookies with Sea Salt.
- A scoop of banana ice cream would perfectly complement Crock Pot Chocolate Lava Cake or a slice of Chocolate Chip Cookie Cake.
Recipe FAQs
I fully mash them, but you can leave a few small chunks if you prefer. I like the flavor of the sweet banana throughout.
Of course! Try caramel syrup instead of strawberry or just use one flavor. I use chocolate and strawberry because it reminds me the most of classic banana boats.
Unfortunately, the storage container doesn’t change the shelf life. I highly recommend that you don’t keep any homemade ice cream longer than two months.
More Delicious Banana Recipes
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Banana Boat Ice Cream
Ingredients
- 2 cups heavy cream
- 1 14-ounce can sweetened condensed milk
- 2 ripe bananas mashed
- ¼ cup rainbow sprinkles
- ¼ cup chopped peanuts
- ¼ cup chocolate syrup
- ¼ cup strawberry syrup
Instructions
- Use an electric hand mixer to whip the heavy cream in a large bowl for about 3 minutes, or until stiff peaks begin to develop.
- Once the whipped cream forms stiff peaks, add the sprinkles, peanuts, and mashed bananas. Reduce the speed of your hand mixer to low and gently mix the ingredients together until homogenous.
- Pour the ice cream mixture into a 9x5 inch loaf pan and drizzle the two syrups on top. Use a knife to swirl the syrups into the ice cream.
- Cover the ice cream with plastic wrap and freeze it for 6 hours, or until firm in the center.
- Scoop, serve, and enjoy!
Notes
- Store this ice cream tightly covered with plastic wrap in the freezer for up to 2 months. Make sure it is covered tightly with the wrap tight to the top of the ice cream so ice crystals don't form on the top.
- Mix the ice cream just until the ingredients are combined. Overworking the heavy cream can make the texture dense rather than light and creamy.
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