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

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)

Preparing the Banana Base
Place 3 ripe bananas (peeled and sliced) in a blender or food processor. Blend until smooth and creamy.

Mixing the Ice Cream Base
Add 1 cup heavy cream, 1 cup whole milk, ½ cup granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt to the banana puree. Blend until fully combined and smooth. For extra sweetness, add the optional 1 tablespoon maple syrup and blend again.

Chilling the Mixture
Pour the mixture into a bowl and refrigerate for at least 2–3 hours (or until well chilled). This helps improve texture during churning.

Churning the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until it reaches a soft-serve consistency.

Adding the Nuts
Fold in ½ cup chopped walnuts and pecans, reserving a small amount for garnish.

Freezing
Transfer the ice cream to a container and freeze for 2–4 hours until firm.

Serving
Scoop into bowls and top with the reserved nuts. Serve cold for a creamy, naturally sweet banana ice cream with a crunchy nut finish.