Old-Fashioned Homemade Banana Ice Cream

Homemade banana ice cream was always a special treat growing up in my family. We made ice cream for any type of get together in the summertime, and church ice cream socials in our little country church were a big event back then.

I remember my dad and my grandpa making ice cream at the same time, competing to see whose ice cream was better. Grandpa had the old hand crank ice cream maker, and somehow I always got stuck turning that crank. “Goofball, get to work!” Grandpa would say.

While I loved every flavor, including strawberry, vanilla, and cookies and cream ice cream, there was something special about my dad’s homemade banana ice cream. While my recipe may differ just a bit from Dad’s, it’s pretty similar if not the same. Amounts can sometimes differ; but I’d written this recipe down awhile ago after talking with my mom, and it tastes just like Dad’s homemade ice cream. My boys give it a thumbs up too; that’s when I really know it’s good.

How to Make Homemade Banana Ice Cream

Homemade banana ice cream is a pretty simple mixture. Most of the ingredients you probably already have on hand.

The first step is to cream the eggs and the sugar together. Next add in the vanilla. Then mix in your sweetened condensed milk and evaporated milk.

Now here’s one instance when my mom and dad have always used a brand name product, or they used to anyway; it’s been awhile since we’ve made this all together at their place. Mom (and Grandma) always insisted on Eagle Brand and Milnot. In fact, when I wrote this recipe down, I was told that if you’re using Milnot evaporated milk, only use 2 cans; if you’re using a generic brand, use 3 cans. So, that’s what we did.

Next you’ll add in a good-sized dash of salt. Peel and smash the bananas, also adding and mixing those in.

Pour the mixture into the metal canister of your ice cream freezer. Finish topping it off with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes.

Freeze Your Homemade Ice Cream

Put the lid on, and place the canister down into the bucket of your ice cream maker.

Crush a big bag of ice (we used a 16 pound bag), gradually pouring ice around the canister. You can add a gallon of water if needed, as well. Add 2-3 cups of rock salt as you add the ice, making sure to top it off with rock salt.

Let the motor run until it stops. Once the ice cream is frozen, the motor on your ice cream maker will stop churning. You want to unplug it immediately. This should signal that the ice cream is completely frozen.

Wipe any excess ice or rock salt off the lid and out from around the top of the canister. Then remove the lid and the churning paddle, and serve immediately. If you’re not ready to serve it up just yet, you can always leave the lid on (removing the motor), top it off with ice, and place a towel or two over it to kind of insulate it and keep it cold.

Below you’ll find a printable recipe. I hope you enjoy!

More homemade ice cream recipes and frozen treats you may enjoy:

• Vanilla Ice Cream
• Strawberry Ice Cream
• Chocolate Cookies and Cream Ice Cream
• Strawberry Kiwi FroYo Pops
• Red, White, and Blue Freezer Pops
• Mandarin Peach Frozen Fruit Pops

Print the Recipe for Old-Fashioned Homemade Banana Ice Cream

4.22 from 14 votes

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Old-Fashioned Homemade Banana Ice Cream

Course Dessert

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4 quarts

Author Mel Lockcuff

Ingredients

• 6 eggs
• 3/4 cup sugar
• 4 teaspoons vanilla extract
• 1 can Eagle Brand Sweetened Condensed Milk
• 2-3 cans evaporated milk 2 cans if Milnot, 3 cans if other brand
• Dash of salt
• 4 bananas
• Whole milk
• Large bag of ice we used a 16 pound bag
• 2-3 cups Rock salt

Instructions

1. Cream the eggs and the sugar together.
2. Add in the vanilla.
3. Mix in the sweetened condensed milk and evaporated milk.
4. Then add in a good-sized dash of salt.
5. Peel and smash the bananas, also adding and mixing those in.
6. Pour the mixture into the metal canister of your ice cream maker. Finish topping it off with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes.
7. Put the lid on, and place the canister down into the bucket of your ice cream maker.
8. Crush a big bag of ice, gradually pouring ice around the canister. You can add a gallon of water if needed, as well.
9. Add 2-3 cups of rock salt as you add the ice, making sure to top it off with rock salt.
10. Let the motor run until it stops.
11. Once the ice cream is frozen, the motor on your ice cream maker will stop churning. Unplug it immediately. This should signal that the ice cream is completely frozen.
12. Wipe any excess ice or rock salt off the lid and out from around the top of the canister; then remove the lid and the churning paddle, and serve immediately. If you're not ready to serve it up just yet, you can always leave the lid on (removing the motor), top it off with ice, and place a towel or two over it to kind of insulate it and keep it cold.
13. Enjoy!

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