Banana Ice Cream
All the cozy flavors of banana bread churned into a rich, creamy ice cream — and you only need 3 ingredients! Swapping brown sugar for white is the secret trick that delivers those warm, caramelized, baked banana notes without any extra effort. Made easily in a 2-quart Cuisinart ice cream maker.
Servings: 2 quarts
Ingredients
- 3-4 medium bananas ripe
- 2 cups heavy cream
- 1/2 cup brown sugar packed
Optional Toppings
- nuts
- whipped Cream
- sliced bananas
Instructions
Mash the bananas:
- Peel the ripe bananas and mash them in a large mixing bowl until completely smooth. Very ripe, spotted bananas work best for the richest flavor and natural sweetness.
Mix the ice cream base:
- Whisk the brown sugar into the mashed bananas until fully dissolved. Pour in the heavy cream and whisk until the mixture is smooth and well combined. (or add to a blender).
Chill the mixture:
- Cover the bowl and refrigerate the mixture until very cold, at least 2 hours or overnight. Chilling the base helps create a creamier texture when churned.
Churn the ice cream:
- Pour the chilled mixture into the frozen bowl of your Cuisinart ice cream maker. Churn according to the manufacturer’s instructions, about 20–25 minutes, or until the ice cream reaches a thick soft-serve consistency.
Freeze until firm:
- Transfer the ice cream to a freezer-safe container. Press plastic wrap or parchment paper directly onto the surface to help prevent ice crystals. Freeze until firm before scooping and serving.
- Enjoy!
Notes
- Use spotted ripe bananas for the best flavor and natural sweetness.
- Make sure your Cuisinart bowl is fully frozen (at least 24 hours) before churning.
- For an extra banana bread flavor, fold in crushed walnuts or a swirl of cinnamon sugar after churning or even a little vanilla!
- Keeps well in the freezer for up to 2 weeks. Let sit 5 minutes before scooping.