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Homemade Banana Ice Cream Recipe

Homemade Banana Ice Cream scooped into a bowl with creamy banana texture
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This Homemade Banana Ice Cream is a creamy, old-fashioned churned dessert with ripe banana flavor, vanilla warmth, and a soft homemade texture.

Ingredients

Scale
  • 6 large eggs
  • 3/4 cup cane sugar
  • 4 teaspoons vanilla extract
  • 14 ounces sweetened condensed milk
  • 24 ounces evaporated milk
  • 1 teaspoon sea salt
  • 4 bananas
  • 6 cups whole milk
  • 16 cups crushed ice
  • 3 cups rock salt

Instructions

  1. Beat the eggs with the cane sugar until the mixture looks smooth and evenly blended.
  2. Pour in the vanilla extract and stir it through the base.
  3. Add the sweetened condensed milk and evaporated milk, then mix until the liquids come together.
  4. Sprinkle in the sea salt and blend again.
  5. Peel the bananas, mash them well, and fold them into the ice cream mixture.
  6. Transfer the banana mixture to the metal canister of a 4-quart ice cream maker.
  7. Pour in the whole milk, filling the canister about 3/4 full so the ice cream has space to expand while freezing.
  8. Secure the lid, set the canister inside the ice cream maker bucket, attach the motor, clamp it in place, and plug in the machine.
  9. Add the crushed ice slowly around the canister. If the motor begins to strain, add up to 1 gallon of water to help the ice move more freely.
  10. Layer the rock salt with the ice, finishing with a layer of salt on top.
  11. Let the machine churn until the motor stops, then unplug it right away.
  12. Brush away any loose ice or salt from the lid and top edge of the canister.
  13. Remove the lid and paddle, then scoop and serve the ice cream while it is fresh and creamy.
  14. If serving later, remove the motor, keep the canister covered, add more ice over the top, and drape towels over the bucket to help hold in the cold.

Notes

  • This recipe uses eggs, so anyone concerned about raw or undercooked eggs should use appropriate food-safety care.
  • Half-and-half can replace the whole milk for a richer, silkier batch.
  • Rock salt is often sold at grocery stores, hardware stores, feed stores, and online.
  • For the canned milk, use 14 ounces sweetened condensed milk and 24 ounces evaporated milk as listed.
  • Store leftovers in lidded freezer-safe containers. Keep them on a freezer shelf instead of the door for steadier temperature.
  • Homemade ice cream is usually best within about 1 month.

Nutrition

Keywords: Homemade Banana Ice Cream, banana ice cream, old-fashioned ice cream, churned ice cream, homemade frozen dessert

Find it online: https://thekitchenfinesse.com/2026/07/01/homemade-banana-ice-cream/