How to Make Banana Ice Cream

Co-authored by wikiHow Staff

Bananas are a great snack. They can be transformed into a delightful dessert if you use them in ice cream. Whether you make the easy, non dairy, or full flavored kind, everyone will love your tasty banana ice cream.

Ingredients

One Ingredient Banana Ice Cream

4-5 ripe bananas

Non Dairy Banana Ice Cream

4 bananas
1/4 cup soy, almond, or coconut milk
1 teaspoon vanilla extract

Banana Ice Cream

4 cups half and half
2 1/2 cups sugar
dash of salt
4 eggs
4 cups heavy whipping cream
1 can (5 ounces) evaporated milk
1 tablespoon vanilla extract
2 cups (4-5) ripe bananas

Method 1

Method 1 of 3:

Making One Ingredient Banana Ice Cream

1
Peel the bananas. Make sure you have ripe bananas. They should have a few brown spots on the peels. Once you have the ripe bananas, peel them and set them aside.^{[1]
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2
Freeze the bananas. Take out 1-2 freezer safe plastic zipper bags. Place your bananas evenly in the bags. Freeze the bananas overnight.
- The bananas will be solid once they are frozen completely.
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3
Process the bananas. Once they are completely frozen, take the bananas out of the freezer and bags. Lay them on a cutting board. Using a sharp knife, cut the banana into small pieces. Throw the pieces into a food processor. Pulse the bananas for 45-60 seconds. The bananas should be smooth. Pour the mixture into a bowl and enjoy!
- Don't over pulse the banana mixture. If you pulse it for too long, the friction from the blades will start to melt the banana.^{[2]
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4
Add extra ingredients. Although this ice cream is fantastic on its own, you can add extra ingredients to this mixture and process the banana mixture for a few additional seconds to make an even more amazing dessert. Add a few drops of peppermint oil or extract and a handful of chocolate chips for mint chocolate chip ice cream. For cherry vanilla ice cream, add a few frozen cherries and a teaspoon of vanilla extract. Add a tablespoon or two cocoa powder and nuts for a chocolaty, nutty ice cream.
- The banana takes on other flavors really well. Once you add a few ingredients, the other flavors take over and the banana becomes a background flavor.^{[3]
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Method 2

Method 2 of 3:

Making Non Dairy Banana Ice Cream

1
Prepare the bananas. Peel the bananas. Take each banana and cut it into small, 1/2 inch sized pieces. Line a freezer safe pan with parchment paper. Place the slices side by side in a single layer on the parchment paper. Freeze for 2 hours.
- You can also use wax paper.^{[4]
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2
Process the bananas. Once the bananas have been frozen for 2 hours, put them in the food processor. Pulse the bananas for a few seconds. Check the consistency. They need to be a course crumb texture. Continue to pulse for a few seconds at a time until they reach this consistency.
- Make sure you use the chopping blade in your food processor.
3
Incorporate the other ingredients. Pour the vanilla and chosen milk into the processor. Process the ingredients together until they are smooth and the consistency of creamy soft serve ice cream.
- You may have to spatula off the sides of the processor to get the ingredients to fully mix together.
4
Freeze the ice cream. Pour the mixture into a freezer safe container. Use the spatula to scrap the sides of the bowl. Cover the container and freeze for 2-4 hours, then enjoy.
- The time in the freezer will depend on the consistency you want out of your ice cream. Check it after two hours to see if it is creamy and hard enough for you.^{[5]
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Method 3

Method 3 of 3:

Making Banana Ice Cream

1
Heat the mixture. In a heavy saucepan, heat the half and half to 175 degrees over low heat. Add in the sugar and salt while it cooks. Stir it until the sugar dissolves.^{[6]
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2
Start the custard. Break your eggs into a bowl. Beat the eggs well. Next, take a small amount of the hot mixture and pour it into the eggs. Whisk them together. Pour the egg mixture into the saucepan, whisking the mixture constantly. Cook the mixture over low heat until it reaches 160 degrees.
- It should coat the back of a metal spoon.
3
Finish the custard. Remove the pan from heat. Cool the pan down quickly by placing the pan in a large bowl of ice water. Stir the mixture while it rests in the bowl for 2 minutes. Stir in the whipping cream, vanilla, and milk. Put plastic wrap over the saucepan and place it in the refrigerator. Leave it in for several hours.
- You can also leave it in the fridge overnight.
4
Make the ice cream. Take the mixture out of the refrigerator. Mash the bananas with a fork. Stir the bananas into the custard mixture. Take the cylinder of an ice cream freezer and fill it 2/3 the way full with your mixture. Let the ice cream make to the freezer's specifications. Place the remaining mixture back in the fridge while you wait for the first batch to make. Once the ice cream is frozen, transfer it from the ice cream cylinder to a freezer safe container. Make the remaining mixture. Place the ice cream in the freezer for 2-4 hours before serving to get the desired consistency.
- This recipe makes 3 quarts of ice cream.^{[7]
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5
Make a variation. If you don't like custard or cannot have eggs, you may want to try a variation on this recipe. Blend 4 ripe bananas, 1 cup of sugar, 1 teaspoon of lime juice, 1 teaspoon of vanilla extract, and 2 cups of heavy whipping cream in a blender until smooth. Place the mixture in an ice cream freezer and make according to the directions. Serve and enjoy.
- This recipe makes 4 servings.
- You can put this mixture in a freezer safe bowl and freeze it if you don't have an ice cream freezer. Stir the mixture every few hours until it is the desired texture you want.
6
Finished.

Banana Ice Cream Shopping List and Recipe

Sample Banana Ice Cream Shopping List

Sample Banana Ice Cream Recipe

Community Q&A

Question

Can I substitute the food processor with a blender instead?

Community Answer

Yes. It will be about the same result.
Question

Do I need to have a blender or mixer?

Nathan Wu

Community Answer

Blenders and mixers are excellent tools for making any type of ice cream. However, a blender will do a better job of keeping the mixture contained.