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Banana Ice Cream
Tuesday, June 30, 2026
This egg-free banana ice cream is a simpler take on classic homemade ice cream. Instead of a custard base, it relies on ripe bananas for natural sweetness and texture, combined with cream for richness. It’s an easy way to make ice cream at home without eggs, while still achieving a smooth and creamy result.
Preparation time: 20 minCooking time: 8 hr
Ingredients:
Portions: 8
- 500 ml heavy cream
- 400 ml whole milk
- 120 g sugar (adjust to taste)
- 3 ripe bananas (very ripe for best flavor)
- 1 tsp lemon juice
- Pinch of salt
How to:
- Peel and mash the bananas, or blend them with lemon juice until completely smooth.
- In a saucepan, gently heat milk and sugar until the sugar is fully dissolved (do not boil).
- Remove from heat and let cool slightly.
- Stir the banana purée into the milk mixture until fully combined.
- Whip the cream lightly until soft peaks form.
- Fold the whipped cream into the banana mixture until smooth and airy.
- Cover and chill the mixture for at least 4 hours, preferably overnight.
- Pour into an ice cream maker and churn until thick and creamy.
- Transfer to a container and freeze for 2–4 hours to set before serving.
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