Homemade Banana Ice Cream

5 from 1 vote

Homemade Banana Ice Cream

Homemade Banana Ice Cream is a simple no-churn recipe that turns ripe bananas into a sweet dessert. All you need is a few simple items and an electric mixer.

Prep Time15

Chill Time6

Total Time6 15

Servings:

Calories: 369kcal

Author: Karin and Ken

Ingredients

2 cup heavy whipping cream
1 teaspoon vanilla extract
1 can sweetened condensed milk
2 ripe bananas
½ cup peanuts
½ cup semi-chocolate chips
¼ cups rainbow sprinkles

Instructions

Combine your heavy cream and vanilla in a large mixing bowl. Use an electric hand mixer to beat the cream into stiff peaks. Depending on the strength of your hand mixer, this should take 3-5 minutes.
Once your cream begins to reach stiff peaks, add the bananas, peanuts, chocolate chips, and sprinkles. Use your mixer to mix the ingredients into the whipped cream until homogenous.
Pour your ice cream mixture into a 9x5 inch loaf pan and cover it with plastic wrap. Transfer your ice cream to the freezer and let it chill for 6 hours, or until it is completely set.
Scoop your ice cream, serve, and enjoy!

Notes

Store the banana ice cream in the loaf pan tightly covered with plastic wrap in the freezer for up to 2 months.
Try any plastic container with an airtight lid to store your ice cream if you don’t have a loaf pan.
Leave your ice cream out at room temperature for 5 minutes to make it easier to scoop.

Nutrition