Creamy Banana Condensed Milk Ice Cream – Homemade Perfection

This incredibly rich and creamy banana ice cream combines the natural sweetness of ripe bananas with the luxurious texture of condensed milk and heavy cream. With just a few simple ingredients and no ice cream maker required, you’ll create a dessert that rivals premium store-bought varieties while delivering that perfect balance of banana flavor and velvety smoothness.

Ingredients

• 3 ripe bananas, peeled and sliced
• 100ml (⅓ cup + 1 tablespoon) sweetened condensed milk
• 350ml (1½ cups) whole milk
• 1 teaspoon vanilla extract
• 60g (½ cup) cornstarch
• 500ml (2 cups) heavy whipping cream
• 150ml (⅔ cup) sweetened condensed milk (for later use)

Instructions

Preparing the Banana Base

1. Place the sliced bananas in a blender or food processor and blend until completely smooth with no lumps remaining.
2. In a medium saucepan, combine the banana puree, 100ml condensed milk, whole milk, and vanilla extract. Whisk together until well combined.
3. In a small bowl, mix the cornstarch with 2-3 tablespoons of cold milk to create a slurry, ensuring no lumps remain.
4. Add the cornstarch slurry to the banana mixture and whisk thoroughly to incorporate evenly.

Cooking the Custard Base

5. Place the saucepan over medium heat and cook the mixture, stirring constantly with a whisk or wooden spoon.
6. Continue cooking for 8-10 minutes, stirring continuously, until the mixture thickens to a custard-like consistency that coats the back of a spoon.
7. Remove from heat and transfer the mixture to a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
8. Refrigerate the banana custard for at least 2 hours or until completely cooled.

Creating the Ice Cream

9. In a large mixing bowl, whip the heavy cream using an electric mixer until soft peaks form.
10. Gradually add the remaining 150ml of condensed milk while continuing to whip until stiff peaks form.
11. Gently fold the cooled banana custard into the whipped cream mixture using a spatula, being careful not to deflate the cream.
12. Mix until just combined and the mixture is smooth and uniform in color.

Freezing Process

13. Pour the ice cream mixture into a freezer-safe container with a tight-fitting lid.
14. Cover the surface with plastic wrap, then seal with the lid to prevent ice crystals from forming.
15. Freeze for at least 5 hours or overnight until completely set and scoopable.
16. Remove from freezer 5-10 minutes before serving to soften slightly for easier scooping.

Recipe Information

Prep Time: 30 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Freeze Time: 5 hours
Total Time: 7 hours 40 minutes
Servings: 6-8 generous scoops
Nutrition: Approximately 280 calories per serving, 4g protein, 28g carbohydrates, 18g fat

Why This Ice Cream Recipe is Superior

This homemade banana ice cream delivers exceptional results because it combines multiple techniques that create the perfect frozen dessert texture and flavor. The cooked custard base with cornstarch provides stability and prevents ice crystals from forming, while the condensed milk adds both sweetness and richness that store-bought versions often lack. Fresh bananas provide natural flavor and creaminess that artificial banana flavoring cannot replicate, plus beneficial potassium and natural sugars. The double addition of condensed milk at different stages creates layers of sweetness and helps maintain the smooth texture even when frozen. Heavy cream whipped to the proper consistency incorporates air that keeps the ice cream from becoming too dense, while the vanilla extract enhances the overall flavor profile. This no-churn method eliminates the need for expensive equipment while still producing professional-quality results. The combination of natural fruit, dairy proteins, and proper technique results in an ice cream that’s not only more economical than premium brands but also free from artificial preservatives, stabilizers, and excessive additives commonly found in commercial varieties.