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

3 ripe bananas, peeled and sliced
1 cup heavy cream
1 cup whole milk
1/2 cup granulated sugar
1 tsp vanilla extract
1/2 cup chopped mixed walnuts and pecans
1 tbsp maple syrup for extra sweetness
Pinch of salt

Instructions

Prepare the Bananas

  • Slice the bananas and freeze them on a baking sheet lined with parchment paper for 1-2 hours, or until firm.

Blend the Base

  • 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.

Add the Nuts

  • Fold the chopped nuts into the banana mixture.
  • Reserve a small amount of nuts for garnish, if desired.

Churn the Ice Cream

  • Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes).

Freeze and Serve

  • Transfer the churned ice cream to a lidded container and freeze for an additional 2-4 hours, or until firm.
  • Scoop into bowls, garnish with 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.