Homemade No-Churn Banana Ice Cream

Homemade No-Churn Banana Ice Cream

This recipe yields a rich, creamy, and naturally sweet banana ice cream without the need for an ice cream maker. The key is ripe bananas and whipped cream for that airy texture.

Yields: Approximately 1 quart (4 servings) Prep time: 20 minutes Chill time: 6-8 hours (or overnight)

Ingredients:

• 2 large (or 3 medium) ripe bananas, peeled and very ripe (look for brown spots on the peel)
• 1 can (14 ounces / 397g) full-fat sweetened condensed milk
• 2 cups (480ml) cold heavy cream (or heavy whipping cream)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt (enhances flavor)
• Optional add-ins:
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup chocolate chips (mini or regular)
  • 1/4 cup caramel sauce (swirled in)
  • 1/2 teaspoon cinnamon or nutmeg for spiced banana ice cream

Equipment:

• Large mixing bowl
• Electric mixer (stand mixer with whisk attachment or hand mixer)
• Spatula
• Loaf pan (9×5 inch / 23×13 cm) or an airtight freezer-safe container

Instructions:

1. Prepare the Bananas:
   • In your large mixing bowl, mash the ripe bananas thoroughly with a fork until almost smooth. A few small lumps are fine and can add to the texture. Alternatively, you can use a potato masher or even blend them briefly in a food processor for a super smooth puree.
   • Stir in the sweetened condensed milk, vanilla extract, and salt into the mashed bananas. Mix until well combined. This will be your banana base.
2. Whip the Heavy Cream:
   • In a separate, clean large mixing bowl (or the bowl of your stand mixer), pour in the cold heavy cream.
   • Using an electric mixer with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form. This means when you lift the whisk, the cream holds its shape firmly. Be careful not to overbeat, or it will turn into butter.
3. Combine the Mixtures:
   • Add about one-third of the whipped cream to the banana-condensed milk mixture. Gently fold it in with a spatula to lighten the base. This step helps to make it easier to incorporate the rest of the whipped cream without deflating it too much.
   • Add the remaining whipped cream to the banana mixture. Gently fold it in using a spatula until no white streaks of cream remain. Be gentle to maintain as much air as possible in the mixture, which is crucial for a creamy, scoopable ice cream.
   • If using optional add-ins: Fold them in now.
4. Transfer to Container:
   • Pour the ice cream mixture into your loaf pan or freezer-safe container.
   • Smooth the top with a spatula.
5. Freeze:
   • Cover the container tightly with plastic wrap or a lid.
   • Place the container in the freezer for at least 6-8 hours, or preferably overnight, until firm.

Serving Suggestions:

• Allow the ice cream to sit at room temperature for 5-10 minutes before scooping for easier serving.
• Serve in bowls, on cones, or as a topping for desserts like pie or cake.
• Garnish with extra banana slices, a drizzle of chocolate sauce, or a sprinkle of chopped nuts.

Tips for Success:

• Use Very Ripe Bananas: This is crucial for natural sweetness and intense banana flavor. The more brown spots, the better!
• Don’t Over-mix: When folding in the whipped cream, be gentle to keep the mixture light and airy.
• Chill Your Bowl and Whisk: For faster and firmer whipped cream, you can chill your mixing bowl and whisk attachment in the freezer for 10-15 minutes before whipping the cream.
• Store Properly: Keep the ice cream covered tightly in the freezer to prevent ice crystals from forming.
• Experiment with Flavors: Feel free to adjust the amount of vanilla or try other extracts like a hint of rum extract for a banana foster-like flavor.

Enjoy your homemade banana ice cream!