Banana Nut Ice Cream
This creamy homemade banana ice cream blends ripe bananas, cream, and crunchy walnuts and pecans for a rich, nutty treat with a hint of maple sweetness.
This homemade banana ice cream is a rich and creamy dessert made with ripe bananas, heavy cream, whole milk, and a touch of vanilla for a smooth and flavorful base. The natural sweetness of the bananas is enhanced with a bit of sugar and maple syrup, while a pinch of salt balances the flavors. Chopped walnuts and pecans add a satisfying crunch and nutty depth, making each bite a delightful mix of textures. After churning to a soft-serve consistency, the ice cream is frozen until firm, then served with a sprinkle of reserved nuts for a perfect finishing touch.
Servings
4-6
Prep Time
10 minutes
+ 1-2 hours freeze bananas
Churn Time
20-30 minutes
+ 2-4 hours freezer
Total Time
4-6 hours
Ingredients
Fresh
3 ripe bananas, peeled and sliced
Packaged
1 cup heavy cream
1 cup whole milk
½ cup granulated sugar
Seasoning
1 teaspoon vanilla extract
Pinch of salt
Finishing
½ cup chopped mixed walnuts and pecans (reserve a spoonful for garnish)
1 tablespoon maple syrup (optional, for extra sweetness)
Instructions
Prepare the Bananas
Peel and slice 3 ripe bananas. Arrange them on a parchment-lined baking sheet and freeze for 1–2 hours, or until firm.
Blend the Base
In a blender or food processor, combine the frozen banana slices, 1 cup heavy cream, 1 cup whole milk, ½ cup granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt. Blend until smooth and creamy. Taste, and if you prefer more sweetness, add 1 tablespoon maple syrup.
Churn the Ice Cream
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–30 minutes, until it reaches a soft-serve consistency.
Add the Nuts
Fold in ½ cup chopped walnuts and pecans, reserving a spoonful to sprinkle on top before serving.
Freeze and Serve
Transfer the churned ice cream into a lidded container and freeze for 2–4 hours, or until firm. Scoop into bowls, top with the reserved nuts, and enjoy!
Slice the bananas and freeze them on a baking sheet lined with parchment paper for 1-2 hours, or until firm.
In a blender or food processor, combine the frozen banana slices, heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt.
Blend until smooth and creamy. Taste and adjust the sweetness by adding more sugar or honey if needed.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes).
Fold the chopped nuts into the banana mixture. Reserve a small amount of nuts for garnish, if desired.
Transfer the churned ice cream to a lidded container and freeze for an additional 2-4 hours, or until firm.
