Best Banana/Banana Nut Ice Cream Ever!

3 Reviews Add a Pic
  • Prep

    10 m
  • Ready In

    4 h 10 m
groovy senorita
Recipe by  groovy senorita

“Perfect consistency and super sweet from fresh bananas.”

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Adjust Servings

Original recipe yields 4 quarts



  1. Place bananas in a food processor; puree until smooth.
  2. Stir sweetened condensed milk with pudding mix in a large bowl. Stir in banana puree, whole milk, heavy whipping cream, and light whipping cream until smooth. Chill pudding mixture in freezer for 1 hour, scraping down sides and stir after 30 minutes.
  3. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Gently stir in almonds. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

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Reviews (3)

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Sarah Jo

Sarah Jo

I changed up the ingredients in this recipe to lower the calories and make it a little lighter so that I could indulge without a lot of guilt. I used fat free sweetened condensed milk, sugar free CHEESECAKE pudding and a mix of fat free evaporated milk and fat free half-n-half. The almonds are optional, I did not add them as my husband does not like almonds. I do NOT have a ice cream freezer, I combined the ingredients and poured it into a freezer friendly container. After it firmed up, I scooped it out and ran it through the blender until smooth, then poured it back into dixie cups to make freezer pops (once semi-solid, I inserted popsicle stick in the middle of each filled dixie cup). I was worried that the ice cream would be too sweet because of the sweetened condensed milk and the instant pudding but it really wasn't. We all enjoyed them, even my husband who isn't a fan of banana-flavored anything. My mind is already working on a spin-off recipe making this into a Banana Bread Ice Cream Pops.



Great recipe thanks for sharing. I made a bit of changes as follows. I only had a 2L ice cream maker so I used about 1 - 1.5 cups ripe mashed bananas to top off to the 2L. I used 4 cups of whipping cream, 1 cup 2% milk and I made a mistake and instead of getting plain sweetened condensed milk I got dulce de leche version - and a yummy mistake!!! I mixed all very well using my kitchen aid. DELICIOUS!!!!



Needs almond extract. Otherwise very good!

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Amount Per Serving (16 total)

  • Calories
  • 335 cal
  • 17%
  • Fat
  • 20.5 g
  • 32%
  • Carbs
  • 34.8 g
  • 11%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 152 mg
  • 6%

Based on a 2,000 calorie diet



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No-Cook Eggnog Ice Cream


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