Creamy Banana Ice Cream (No Churn)
This is the easiest ice cream you will ever make, and somehow one of the creamiest. Four simple ingredients, a couple of trips to the freezer, and no ice cream maker required. It is the perfect way to rescue those spotty bananas sitting on the counter.
🛒 Ingredients
20 servings
- 5 very ripe bananas
- 200 ml heavy cream (or 1 can of table cream)
- 250 ml whole milk
- 1 tablespoon sugar
- 1 teaspoon vanilla extract (optional)
🛍️ Recommended tools
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Directions
- 1
Peel the bananas and mash them with a fork until you get a smooth purée.
- 2
Transfer the purée to an airtight container and freeze for 2 hours.
- 3
Take it out of the freezer and stir in the milk, cream and sugar.
- 4
Blend everything for 5 minutes until the mixture is smooth and fluffy.
- 5
Return to the freezer for at least 6 hours, or until it reaches a firm ice-cream texture.
- 6
Let it soften for 5 minutes before scooping and serving.
💡 Chef's Tip
The riper your bananas, the sweeter and creamier the result — you can even cut back on the sugar. For an even lighter texture, blend the ice cream again after 3 hours of freezing. Keep it in an airtight container for up to 2 weeks.
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