Banana Ice Cream recipe
This homemade banana ice cream is a simple and delicious treat that’s perfect for summer. Made with ripe bananas, heavy cream, milk, sugar, and vanilla extract, this recipe delivers a creamy and naturally sweet dessert. Freezing ripe banana slices and blending them with cream and milk creates a rich, smooth texture. You can use an ice cream maker for a light and airy consistency, or freeze the mixture directly if you don’t have one. Customize your ice cream with optional add-ins like chocolate chips or nuts. Enjoy a healthier and delightful frozen dessert with this easy-to-follow recipe!
Equipment
- Blender or Food Processor: For blending the frozen bananas with the other ingredients
- Baking Sheet: To freeze the banana slices in a single layer
- Freezer-Safe Container: If you don't have an ice cream maker, for freezing the banana ice cream mixture.
- Ice Cream Maker (optional): For churning the ice cream and achieving a smooth, airy texture.
- Spatula: To scrape down the sides of the blender or food processor and to mix in any add-ins
Ingredients
- 4 ripe bananas
- 1 tablespoon lemon juice (optional, to prevent browning)
- 1 cup heavy cream
- 1/2 cup milk (whole milk is best, but any milk will work)
- 1/2 cup sugar (adjust to taste)
- 1 teaspoon vanilla extract
Notes
- Banana Ripeness: For the best flavor and sweetness, use overripe bananas. They should have plenty of brown spots, which means they are sweeter and more flavorful.
- Texture Tips: If you prefer a smoother texture, make sure the banana slices are fully frozen before blending. If the mixture is too thick, you can add a little more milk to help it blend smoothly.
- Sweetness Level: Adjust the amount of sugar according to your taste and the ripeness of your bananas. You can also use alternative sweeteners like honey or maple syrup if preferred.
- No Ice Cream Maker: If you don’t have an ice cream maker, you can still make this recipe. Just pour the mixture into a freezer-safe container and freeze. Remember to stir the mixture every 30 minutes for the first 2-3 hours to prevent ice crystals and achieve a creamy texture.
- Customizations: Feel free to add mix-ins like chocolate chips, nuts, or fruit chunks during the last few minutes of churning if using an ice cream maker, or fold them in before freezing if you're not using a churner.
- Storage: Store any leftover ice cream in an airtight container in the freezer. It will be firmer after freezing, so let it sit at room temperature for a few minutes to soften before serving.