Can I make banana ice cream without an ice cream maker?

Yes, if you don’t have an ice cream maker, you can still make banana ice cream. Simply pour the mixture into a shallow container, cover it, and place it in the freezer. Every 30 minutes, stir the mixture with a fork to break up any ice crystals until it reaches the desired consistency. This method will give you a more textured ice cream, but it’s still delicious!

Can I use frozen bananas in this homemade banana ice cream recipe?

While fresh bananas are recommended for the best flavor and texture, you can use frozen bananas if that’s what you have on hand. Just make sure to blend the frozen bananas thoroughly with the other ingredients, and the result will still be a creamy, banana-packed treat.

How long can homemade banana ice cream be stored in the freezer?

Homemade banana ice cream typically keeps well in the freezer for up to one month. To store it properly, transfer it to an airtight container and place it in the freezer. Just remember to allow the ice cream to soften slightly before scooping for the best texture.

Can I add other flavors or mix-ins to the banana ice cream?

Absolutely! Homemade banana ice cream is a great base for a variety of mix-ins. You can add chocolate chips, peanut butter, crushed cookies, or even swirl in caramel or berry preserves. Just fold the extras into the ice cream mixture before freezing, and enjoy a personalized dessert tailored to your taste.

Homemade Banana Ice Cream: Best Recipe Ever

Name: Homemade Banana Ice Cream
Prep time: 20 min
Cook time: PT-486763H7M52S
Total time: 1 h
Cuisine: American
Ingredients: Large Eggs: 6 eggs; Cane Sugar: 3/4 cup; Vanilla Extract: 4 teaspoons; Sweetened Condensed Milk: 14 ounces; Evaporated Milk: 24 ounces; Sea Salt: 1 teaspoon; Bananas: 4 ripe bananas; Whole Milk: 6 cups; Crushed Ice: 16 cups; Rock Salt: 3 cups

Description

Homemade banana ice cream is a simple, creamy, and delicious frozen dessert that combines the rich flavor of ripe bananas with a smooth texture. This easy recipe requires just a few ingredients and an ice cream maker, making it the perfect summer treat for banana lovers.

Ingredients

Large Eggs: 6 eggs
Cane Sugar: 3/4 cup
Vanilla Extract: 4 teaspoons
Sweetened Condensed Milk: 14 ounces
Evaporated Milk: 24 ounces
Sea Salt: 1 teaspoon
Bananas: 4 ripe bananas
Whole Milk: 6 cups
Crushed Ice: 16 cups
Rock Salt: 3 cups

Cook Mode Prevent your screen from going dark

Instructions

Cream the eggs and sugar together until smooth.
Add vanilla extract and mix well.
Stir in sweetened condensed milk and evaporated milk.
Add a teaspoon of sea salt and mix again.
Peel and mash the bananas, then stir them into the mixture.
Pour the mixture into the ice cream maker’s canister and fill with whole milk, leaving room for expansion.
Place the canister into the ice cream maker and secure the lid.
Gradually add crushed ice around the canister and top with rock salt.
Turn on the ice cream maker and let it run until the ice cream is fully frozen and the motor stops.
Serve immediately or store in a freezer container for later use.

Notes

For a smoother texture, you can temper the eggs to reduce the risk of foodborne illness.
If you don’t have an ice cream maker, freeze the mixture in a shallow container, stirring every 30 minutes until it reaches your desired consistency.
For a dairy-free version, substitute milk with almond or oat milk and use a plant-based sweetened condensed milk.
Use overripe bananas for the sweetest and most flavorful ice cream.

Prep Time: 20 minutes
Cook Time: None (freezing time in ice cream maker)
Category: Dessert
Method: Freezing
Cuisine: American

Nutrition

Serving Size: 1 scoop (approximately 1/2 cup)
Calories: 227 kcal
Sugar: 28g
Sodium: 227mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0.01g
Carbohydrates: 31g
Fiber: 1g
Protein: 8g
Cholesterol: 81mg