Banana Walnut Ice Cream

Banana Walnut Ice Cream

franklint99 0

"This delicious and unique flavor ice cream is perfect for summer."


12 h 30 m servings 658 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 658 kcal
  • 33%
  • Fat:
  • 53.1 g
  • 82%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 343 mg
  • 114%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat 2 1/2 cups of the half-and-half in a large saucepan over medium heat until small bubbles begin to form around the edges. Remove from heat and set aside.
  2. Mix the egg yolks and sugar in a large bowl until smooth. While stirring, slowly pour the half-and-half into the egg mixture. Transfer the mixture to the saucepan and heat again over medium heat until bubbles begin to form around the edges. Remove from heat and return to the bowl. Stir in the heavy whipping cream.
  3. Puree the bananas and 3/4 cup half-and-half in a blender until smooth. Add puree to bowl and mix well. Cover and refrigerate until cold, 3 to 4 hours.
  4. Pour mixture into cylinder of ice cream freezer. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to the manufacturer's directions. Stir in the walnuts. Transfer to 1 quart containers and freeze overnight before serving.
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  1. 24 Ratings


Wonderfully creamy with a delightfully fresh banana taste--nothing beats ice cream with a cooked custard as its base. I scaled this down for my Cuisinart ice cream maker, using the ratio I like...

The recipe is another great way to use up ripe bananas that are sitting around in the kitchen. Beats making banana bread every time the bananas go too ripe. My family loved the recipe, but since...

The banana custard flavor of this ice cream is awesome, but I didn't like the consistency that I ended up with. I usually make my ice cream without eggs and it ends up smoother. This one seeme...