Banana Boat Ice Cream

Banana Boat Ice Cream is a great way to enjoy fresh, ripe bananas! This no-churn recipe features peanuts, sprinkles, and syrup just like a classic banana split.

Prep Time15

Freeze Time6

Servings: -6

Calories: 978kcal

Author: Karin and Ken

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.

Nutrition