I see those ripe bananas on your counter, and I raise you a scoop of Homemade Banana Ice Cream. Actually make that two scoops—no way are you going to want to stop at just one serving of this creamy, dreamy summer bliss!

Creamy homemade banana ice cream with ripe bananas and chocolate

What we have today is a real-deal, from-scratch, old-fashioned Banana Ice Cream recipe with milk, cream, eggs, and should you desire, bonus Banana Ice Cream flavors like peanut butter and/or chocolate chips.

I know that one-ingredient banana “nice cream” (the one that caused me to burn out my mini blender) is Pinterest famous, and I do still enjoy it from time to time when I need a healthy dessert fix. But—and I think we should all be honest about this for a moment—it’s not real Banana Ice Cream.

If you want luscious, creamy Banana Ice Cream the way your grandmother would have done it—with real cream, eggs, and a touch of sugar—THIS IS THAT RECIPE.

Real-deal ice cream is one of summer’s greatest joys. It’s actually surprisingly easy and fun to make ice cream from scratch!

To help you make the best Banana Ice Cream with success, at the bottom of the post just above the recipe, I’ve added a recipe video so you can see exactly how to make this rich, creamy Banana Ice Cream too.

A pan of frozen homemade banana ice cream

Why Make Banana Ice Cream from Scratch

If at this point you are wondering, Why would I make ice cream when I can just buy it, let’s flip that store-bought ice cream container around and look at the back.

That ingredient is list LONG, and I can barely pronounce most of it.

Now, compare that list to this simple Banana Ice Cream recipe. Milk. Cream. Banana. Eggs. Vanilla. That is pretty much it. In comparison, the first container of store-bought ice cream I checked at the grocery store contained well over 15.

Even if the store-bought ingredient list doesn’t bother you, then let me present another compelling reason to make Banana Ice Cream (or any ice cream!) from scratch: It is tremendously fun and deliciously rewarding.

The joy of watching custard you conjured from eggs and milk transform into a bowl of sweet, creamy summer bliss cannot be oversold.

And if it could be oversold, the phenomenal flavor, luscious texture, and blissed-out experience of eating homemade Banana Ice Cream cannot.

Homemade ice cream is easy to make, even for a novice cook, and its flavor is so superior to the mass-produced stuff, you’ll be gleefully ruined for life.

A scoop and container of creamy banana ice creem

Banana Ice Cream: From-Scratch Ingredient Lineup

As I mentioned, homemade ice cream is remarkable for its short, straightforward ingredient list. Choose each ingredient carefully, as its taste will shine.

  • Bananas. The riper, spottier, and uglier, the better. A deeply ripe banana will give you the best natural sweetness and banana flavor.

Wondering what to do with frozen bananas? You can use them to make Banana Ice Cream as well! Let the bananas thaw overnight, pat away excess moisture, then use in the recipe as directed.

  • Eggs. I like to use the cage-free eggs. The shells are sturdier, the yolks are more vibrantly colored, and the flavor is more pure.
  • Whole Milk + Heavy Cream. This is not the place to count Banana Ice Cream calories. If you try to swap skim (or any other milk), the ice cream will be more icy than soft.

Conversely, I don’t think you need entirely heavy cream, as this Banana Ice Cream is already quite rich. The ratio of 1 cup milk to 2 cups heavy cream is the right one for us.

  • Rum. Or vodka for a more neutral flavor. Because homemade ice cream is made without additives, it freezes harder than mass-produced ice cream. Because alcohol doesn’t freeze, a splash keeps the ice cream softer.

If you prefer not to include alcohol, you can omit it and set the ice cream out 15 minutes prior to serving to give it additional time to soften.

  • Sugar. Just 2/3 cup makes this ice cream taste like a treat, without stealing the spotlight from the banana’s natural fruity sweetness.

Ripe bananas, eggs, and chocolate for making banana ice cream

How to Make Banana Ice Cream

The video shows this in more detail (and the recipe explains in very specific detail), but here’s a quick overview!

  • Make the egg, milk, cream, and sugar custard base. This is the starting point to any flavor of homemade ice cream. Once you’ve mastered custard, you are ready to take on the homemade ice cream world.
  • You want to cook the custard until it easily coats the back of a spatula or wooden spoon. It will look like this:

A saucepan of ice cream custard

Now, the ripe bananas arrive on scene.

  • In a blender (any old blender; you don’t need a high-powered blender such as a Vitamix here), blend the bananas with half of the custard.

Bananas and ice cream custard in a Vitamix blender

The bananas make the ice cream naturally sweet, gloriously creamy, and give it fresh banana flavor too.

From here, all that remains is a bit of patience.

  • Chill. Before the custard is ready for the ice cream maker, you want to leave it in the refrigerator for several hours to get nice and chilly.
  • Freeze in Your Ice Cream Maker. Resist the urge to eat the entire blender of custard with a spoon and pour it into your ice cream maker instead.

A bowl of homemade Banana Ice Cream

Optional Banana Ice Cream Flavors

As written, this recipe makes an outstanding Banana Ice Cream. It is simple and sublime. If you’d like to gussy it up, here are a few ideas to get you started:

  • Banana Ice Cream with Chocolate Chips. My go-to! Toward the end of the ice cream maker’s cycle, slowly add 2/3 cup dark chocolate chips or chunks. I like to chop up a good-quality dark chocolate bar. We’re making ice cream from scratch. No skimping!
  • Peanut Butter Banana Ice Cream. Toward the end of the ice cream maker’s cycle, slowly add 3 tablespoons creamy peanut butter.
  • Chunky Monkey Banana Ice Cream. Combine both of the above! Toward the end of the ice cream maker’s cycle, slowly add 3 tablespoons creamy peanut butter and ½ cup chopped dark chocolate or chocolate chips.
  • Ultimate Reeses Banana Ice Cream. Another way to peanut butter! Toward the end of the ice cream maker’s cycle, slowly add ½ cup chopped peanut butter cup candies.
  • Banana Walnut Chocolate Chunk Ice Cream. Toward the end of the ice cream maker’s cycle, slowly add ½ cup chopped toasted walnuts (or pecans) and ½ cup chopped dark chocolate.

As you can see, this velvety Banana Ice Cream recipe is ripe with dreamy dessert possibility!

Recommended Tools to Make Banana Ice Cream

 

Too many ripe bananas? Turn them into Homemade Banana Ice Cream! REAL, old fashioned ice cream that anyone can make! @wellplated

Homemade Banana Ice Cream

5 from 20 votes
Homemade Banana Ice Cream. TO DIE FOR. Rich, creamy, and studded with big chunks of dark chocolate. Simple, from-scratch recipe that anyone can make!

Prep: 5 mins
Cook: 20 mins
Total: 9 hrs

Servings: 1 quarts

Ingredients
  

  • 2 cups heavy cream
  • 5 large egg yolks save the whites for another use
  • 1 cup whole milk yes, it must be WHOLE milk!
  • 2/3 cup sugar
  • 1/4 teaspoon kosher salt
  • 3 large very ripe bananas (or 4 medium) the more brown, the better
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon dark rum or vodka*
  • 4 ounces bittersweet chocolate roughly chopped (about 2/3 cup)

Instructions
 

  • Prep your work station: Create an ice bath by placing a moderate amount of ice and water in a large bowl. Set an empty, medium bowl in the larger one on top of the ice. Pour the heavy cream into the medium bowl and set a strainer on top. In a separate bowl, whisk the egg yolks until well combined.
  • In a medium saucepan over medium heat, stir together the milk, sugar, and salt until small bubbles form along the edges and the sugar has dissolved. Do not let boil.
  • Gradually pour some of the milk into the bowl with the egg yolks, whisking constantly as you pour (I like to use a ladle for this). Once you've poured in some of the milk, return the saucepan to the stove over low heat. Slowly pour the yolks into the saucepan, stirring constantly. This process is called tempering and will keep the eggs from scrambling.
  • Continue cooking the egg-milk mixture (also called custard) over low heat, stirring constantly and scraping the bottom of the saucepan with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of the spatula. Strain the custard into the bowl with the heavy cream.
  • Place half of the custard into a blender or food processor with the bananas. Puree until smooth, then pour it back into the bowl with the rest of the custard. Stir in the vanilla extract and rum. Cover, pressing a piece of plastic wrap against the surface, then chill thoroughly in the refrigerator for at least 4 hours or, if time allows, overnight.
  • Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions, adding the chocolate during the last 5 minutes of churning. Transfer the ice cream to an airtight container and freeze 3 hours or overnight. Let stand at room temperature 10 minutes before serving.

Notes

*The addition of hard alcohol helps keep the ice cream softer and creamier. If you like the flavor of rum, it's delicious in this recipe. If not, vodka is a flavorless addition that will still keep the ice cream creamy. If you prefer not to use alcohol, it can be omitted completely, though the ice cream will freezer slightly harder.

Nutrition

Serving: 0.5cupCalories: 247kcalCarbohydrates: 22gProtein: 3gFat: 19gSaturated Fat: 11gCholesterol: 114mgSodium: 237mgFiber: 1gSugar: 17g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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79 Comments

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  1. Excellent! I don’t care for regular chocolate chips in ice cream, because they get as hard as pea gravel when frozen. So I melted some bittersweet chocolate chips and mixed in some rum simple syrup left over from another recipe (just eyeballed it). I spread out the mixture, refrigerated it until it was firm, and then cut it into small pieces. These “adjusted” chocolate chips stayed softer in the frozen ice cream, and my dental work survived the eating experience. So, thanks for the tip about alcohol keeping ice cream softer. The rum in the syrup also enhanced the rum flavor of the ice cream.5 stars

  2. 1. Is it ok to use the entire egg instead of just the yolk? What is the effect on the final ice cream? On other recipies I found, they use the entire egg…..

    2. What is the purpose of the ice bath for the bowl of heavy cream? What will happen if there is no ice bath, but just strain & mix the custard into the heavy cream? I’m based in Manila. The warm weather here melts the bowl of ice quickly in just seconds. …

    My first time to do something like this in the kitchen :) Usually, it’s my wife in the kitchen. Am using K-tel Quick Chill Ice Cream maker (with built in coolant). I love Ben & Jerry’s Chunky Monkey which is not available locally…… So am trying out your recipe.

    Thanks for sharing……

    1. Hi Don! I’ve found that using egg yolks gives the custard a richer flavor and better consistency. Also, the ice bath is important so egg bits don’t start to form. I hope this is helpful and that you enjoy the recipe if you try it!

  3. I’m so excited to try this recipe! I was curious, can you use this custard recipe and make other custards/ice-creams with it? 

    1. Hi Karin! I haven’t tried this myself, but other readers have reported success with it. If you decide to play around with it, I’d love to hear how it goes!

  4. Made this recipe for the first time two nights ago. This was a gift for my daughter in law who loves ice cream, and especially pistachio or banana. Pistachio was more steps, and I am allergic to nuts and since I had to eat a bunch while I was making it, I went with the banana. I added chocolate chunks that I made by chopping up a Giardelli chocolate bar. This is such a delicious recipe and makes more than I thought it would. Had to churn/freeze three batches in my ice cream machine for the double batch.
    The recipient messaged me right after she had eaten some, saying it was outstanding. Thank you for this recipe!!
    (Note it did take me maybe 15 minutes of constant stirring to thicken the custard, not the 5 minutes projected.)5 stars

    1. Hi Mark! You could try experimenting with full-fat coconut milk, though I’ve never tried it this way. I’m sorry I can’t give you specific directions! I developed the recipe to be made with classic dairy ingredients, so that’s how it is written.

  5. I’ve made this once before and it is the best.   Getting ready to do it again and the banana is delicious, I was just curious if  This custard base will work with other fruit or does it have to have the bananas?

    1. I’m so happy that you’ve enjoyed the recipe, Joe! While I haven’t tried it with other fruits, another reader has reported success with it. If you decide to try it, I’d love to hear how it goes!

    1. Hi Ana! I’m not sure if I understand your question (?). You need to use 2 bowls so that the custard doesn’t mix into the ice water—you just want to cool it down quickly. I hope that helps!

  6. Possibly a silly question but I’m on the hunt for a banana ice cream recipe for my daughter who has had me in the hunt. I found this & all seemed perfect until I read about the vodka or rum…

    If kids are eating, I obviously have to leave this out… yes? Is there something else I can use so it doesn’t set rock hard?

    Or do I make it with & not let her have any… 😬😬😬😱😂😂

    1. Hi Melissa! You can leave it out if you aren’t comfortable with any amount of alcohol; just know the ice cream will freeze much harder, so you’ll want to allow time for it to rest at room temp before serving so it’s scoopable. I hope you all love it!

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