Banana Ice Cream Recipe
Enjoy the fresh flavor of bananas frosted in cream! This Banana Ice Cream recipe uses no eggs…only bananas which give the ice cream terrific texture and flavor.
This Banana Ice Cream recipe is so easy and quick to make since you won’t need to cook an egg custard. You can make it in the morning and serve it that afternoon.
And the texture? Oh my, what a dense and creamy ice cream with the distinct flavor of fresh bananas. This recipe is now one of my favorites! Served in a waffle cone, the flavor of the bananas mixing with the buttery sweet cookie flavor of a good waffle cone is a heavenly match!
In preparing the bananas, I mash them with a fork since I enjoy bits of fruit in my ice cream. If you prefer a perfectly smooth Banana Ice Cream, put the bananas in a blender, liquify, then pour through a strainer to remove any remaining unwanted pieces.
- 3 cups half & half cream
- 1-1/4 cups sugar
- 2 whole bananas
- 1 cup whipping cream
- 1/2 tsp vanilla extract
- For this recipe you'll need half & half, bananas, sugar, whipping cream and vanilla extract.
- Using a fork, mash the bananas in a small bowl and set aside for the moment.
- In a large bowl, combine the half & half and sugar. Stir until all of the sugar is dissolved.
- Add the mashed bananas to the half & half mixture. Stir it together.
- Pour the whipping cream into the banana cream mixture and mix thoroughly. Stir in the vanilla extract and chill the mixture for an hour or more.
- Removed the chilled mixture from the refrigerator and carefully ladle or pour the mixture into your ice cream maker and follow manufacturer's instructions. NOTE: If you've kept bits of banana in your mix and you're using a canister maker consider ladling the mixture. The bits can interfere with the pouring and end up all over your counter.
- When ready you should have nothing less than soft serve banana ice cream.
- With a spatula, pour the ice cream into a freezer container. Freeze about 6 - 8 hours.
- When solidly frozen, serve and enjoy!
