Homemade Banana Ice Cream

Why You’ll Love Homemade Banana Ice Cream Recipe

• Combines the flavor of banana pudding with the creaminess of ice cream

• Uses simple, wholesome ingredients

• Customizable with add-ins like walnuts or graham crackers

• Perfect for using up overripe bananas

• No artificial flavorings—just real fruit and dairy

• Smooth, velvety texture thanks to a custard base

• Fun and easy to make with or without an ice cream maker

• Great for both kids and adults

• Ideal make-ahead dessert for gatherings or hot days

• Naturally gluten-free (without graham crackers)

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2/3 cup sugar
2 eggs
1 tbsp plus 1 tsp cornstarch
1/8 tsp salt
1 cup milk
2 large ripe bananas
1 1/4 cup cream
1 tsp vanilla
Optional add-ins: 1/2 cup toasted walnut pieces
Optional add-ins: crumbled graham crackers

Directions

1. In a mixing bowl, beat the sugar into the eggs until light and fluffy.

2. Beat in the cornstarch until well combined.

3. Gradually add the salt and milk, mixing thoroughly.

4. Pour the mixture into a saucepan and cook over low heat, stirring constantly, until it thickens slightly. Do not boil.

5. Remove from heat and allow it to cool to room temperature.

6. Once cooled, stir in the mashed bananas, cream, and vanilla.

7. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.

8. When the ice cream is almost done, mix in the optional walnut pieces and crumbled graham crackers if using.

9. Transfer the churned ice cream to a freezer-safe container and freeze until firm.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 15 minutes
Cooking time: 10 minutes
Churning time: 20–30 minutes
Freezing time: 2–4 hours (until firm)

Variations

• Chocolate banana ice cream: Add 2 tablespoons of cocoa powder to the custard mixture.

• Peanut butter swirl: Drizzle in melted peanut butter during the last few minutes of churning.

• Vegan version: Use coconut milk and a plant-based cream substitute; replace eggs with a cornstarch-thickened mixture.

• No-churn version: Skip the eggs and custard step, and instead blend bananas, cream, vanilla, and sugar, then freeze and stir every 30 minutes until firm.

• Nut-free: Simply omit the walnuts or replace them with sunflower seeds or granola.

Storage/Reheating

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals from forming, press a piece of plastic wrap or parchment paper directly against the surface before sealing the lid.

To serve, let the ice cream sit at room temperature for 5–10 minutes to soften before scooping. Do not microwave or heat to re-soften.

FAQs

What makes this banana ice cream so creamy?

The combination of eggs, cream, and cornstarch creates a custard base that churns into a rich, velvety texture.

Can I make this recipe without an ice cream maker?

Yes. You can freeze the mixture in a container, stirring every 30 minutes for a few hours until the consistency becomes smooth and creamy.

Why should I use ripe bananas?

Overripe bananas are naturally sweeter and have a stronger banana flavor, which enhances the taste of the ice cream.

Is this ice cream gluten-free?

Yes, as long as you skip the optional graham cracker topping or use gluten-free graham crackers.

Can I reduce the sugar?

You can reduce the sugar slightly, but it may affect the texture and softness of the ice cream after freezing.

How long does homemade ice cream last?

For best quality, consume within 1 to 2 weeks. After that, the texture may become icier.

Can I use plant-based milk?

Yes, though the texture may be slightly less creamy. Full-fat coconut milk is a great alternative.

What’s the best way to mash bananas for this recipe?

Use a fork or potato masher to mash the bananas until smooth. You can also puree them in a blender for a silkier texture.

Can I add other mix-ins?

Definitely! Chocolate chips, crushed cookies, or swirls of caramel or peanut butter work well in this ice cream.

Why does the mixture need to cool before churning?

Cooling the custard prevents the cream from curdling and helps the mixture churn into a smoother texture.

Conclusion

Homemade Banana Ice Cream is a comforting and flavorful dessert that brings together the best of banana pudding and creamy frozen treats. With simple ingredients and a few easy steps, you can whip up a delicious batch perfect for any occasion. Whether you enjoy it plain or with crunchy add-ins, this ice cream is sure to become a favorite in your homemade dessert collection.