Homemade Banana Ice Cream
How to make homemade banana ice cream, my favorite frozen dessert recipe ever. Easy to make, it's chock full of creamy fresh banana flavor!
Print
Pin
Servings: 20
Calories: 227kcal
Equipment
- Stand Mixer or Blender
Ingredients
Ice Cream:
- 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*
Freezing Supplies:
- 16 cups ice crushed
- 3 cups rock salt*
Instructions
- Cream (or mix) the eggs and the sugar together.
- Add in the vanilla extract.
- Mix in the sweetened condensed milk and evaporated milk.
- Then add in a good-sized dash, or teaspoon, of salt.
- Peel and mash the bananas; then mix them into the liquid ice cream mixture.
- Pour the mixture into the metal canister of the ice cream maker.
- Then finish topping off the canister with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes.
- Put the lid on, and place the canister down into the bucket of your ice cream maker. Then attach the motor, clamp it on, and plug the ice cream maker in to get the motor running.
- Gradually, pour crushed ice around the canister. Tip: You can add up to a gallon of water if needed, as well. We sometimes do this because our motor will seize up. Adding a bit of water will help it keep turning.
- Alternately with the ice, add 2-3 cups of rock salt, making sure to top it off with rock salt.
- Let the motor run until it stops, which signals that the ice cream is completely frozen. Once the ice cream is frozen, the motor on your ice cream maker will stop churning; and you need to unplug it immediately.
- 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 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 help insulate it and keep it cold.
Video
Notes
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
*You can use Half & Half in place of the whole milk if you want an even creamier texture to your ice cream.
*You can find rock salt at the grocery store and online. But I recommend looking for the bigger bulk bag at your local hardware or feed store, because it will be much more affordable.
Does It Matter Which Canned Milk I Use?
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.
Dan and I always just use 2 cans of whatever type of sweetened condensed milk and evaporated milk we have on hand, usually Aldi's brand. And it works just fine. So I recommend just using 2 cans of whatever brand you have on hand, unless you want to try Mom and Grandma's tried and true method with Eagle Brand and Milnot.
How to Store Leftover Banana Ice Cream
We always have a lot of leftover ice cream when we make it homemade, so we purchased some of these freezer containers to hold all the leftovers. They're big enough to hold 2-3+ servings of ice cream. Then we just stick it down in the freezer. If you have an upright, I'd place it on the shelves, rather than the door, so it doesn't melt or have a higher risk of freezer burn. Homemade ice cream usually keeps for up to about a month in the freezer.
Nutrition
Serving: 1g | Calories: 227kcal | Carbohydrates: 31g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 227mg | Potassium: 393mg | Fiber: 1g | Sugar: 28g | Vitamin A: 349IU | Vitamin C: 3mg | Calcium: 245mg | Iron: 0.4mg
Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #aomrecipes!