Banana Ice Cream Recipe

This banana ice cream recipe is a perennial favorite, churning up a rich, sweet ice cream banana aficionados just love. It’s also super easy and fast to make.

You can use this recipe a backdrop for any number of add-ins – make your own Chunky Monkey by stirring in walnuts and chocolate chips. Throw in some peanuts or raisins. Or raise the bar by tossing in a shot of rum. This is an ice cream with which to have fun!

The splash of lemon brings a little brightness to the banana taste. The recipe also calls for less sugar than most ice cream recipes, given bananas’ natural sweetness when they are ripe. And since bananas are so smooth and rich, we use milk, instead of cream, and leave out the eggs, so the result is a bit lighter and not cloying.

If you love roasted bananas as much as we do, or want a really unusual tropical desert, try the Roasted Banana Ice Cream in David Lebovitz's The Perfect Scoop, possibly the one ice cream cookbook we recommend the most highly.


4 ripe bananas, peeled
1/3 cup sugar
2 cups milk
Pinch of salt
2 tsps lemon juice

Banana Ice Cream Recipe

  1. Place all ingredients in a blender or food processor.

  2. Puree.

  3. Chill the mixture.

  4. Churn in your ice cream maker.

There – what could be simpler?

To add chocolate chips, nuts or other fun stuff, stir them in when you transfer the churned ice cream to a container. Rum or other liquor can be added to the blender. Not that alcohol will keep ice cream from freezing very hard.

Or, you could just slather it with hot chocolate fudge, like in the photo, kick up your feet and enjoy!

Photo credit: by hlkjgk under a CC by SA 2.0 license.

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