Best Banana Ice Cream

Total Time

Prep: 15 min. + chilling Process: 20 min./batch + freezing


3 quarts

Updated: Jun. 30, 2023
My son-in-law says this is the best banana ice cream he’s ever had. It’s always requested at family gatherings. —Donna Robbins, Skiatook, Oklahoma


  • 4 cups half-and-half cream
  • 2-1/2 cups sugar
  • Dash salt
  • 4 large eggs, room temperature, lightly beaten
  • 4 cups heavy whipping cream
  • 1 can (5 ounces) evaporated milk
  • 3 teaspoons vanilla extract
  • 2 cups mashed ripe bananas (4 to 5 medium)


  1. In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon.
  2. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
  3. Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Best Banana Ice Cream Tips

Do you have to freeze bananas for ice cream?

No. This recipe calls for them to be mashed at room temperature so they can be evenly mixed into the custard. If you have any additional ripe fruit that needs to be used, check out these banana recipes.

Can you make this banana ice cream recipe dairy-free?

Sure, but it will change the texture. Replace heavy cream and half-and-half with your favorite dairy-free milk substitute and replace the evaporated milk with coconut milk. If you're a vegan, you could also eliminate the eggs. Keep in mind that without the fat found in dairy products, your recipe will be icier and less creamy.

How do you store banana ice cream?

Store in airtight, freezer-friendly containers for up to a month. And for more sweet treats, discover our best homemade ice cream recipes and banana desserts.

Research contributed by Sarah Fischer, Taste of Home Culinary Assistant

Nutrition Facts

1/2 cup: 308 calories, 20g fat (12g saturated fat), 98mg cholesterol, 55mg sodium, 28g carbohydrate (26g sugars, 0 fiber), 4g protein.