Eggless Banana Ice Cream


I had a lot of ripe bananas sitting in my fruit basket and also had a packet of heavy whipping cream in my fridge. Google suggested that I should make banana ice cream :), so that’s what I precisely did. This recipe is inspired by Alton Brown’s recipe for Banana Ice Cream. The original recipe suggests the use of an ice cream maker. (Read more at:  I did not use an ice cream maker for this recipe, and instead blended the ice cream a couple of times during the first 3 hours. It’s a very easy to make ice cream and tastes delicious. I also followed some useful tips from “” for making ice cream without using an ice cream maker:

I used a Ninja Professional Blender for this recipe. A food processor will work best. If you use a blender, make sure its powerful enough to blend frozen stuff


  • 6 (approximately 2 1/4 pounds) ripe bananas
  • 1 tablespoon fresh squeezed lemon juice
  • 3/4 cup light corn syrup
  • 1 tsp vanilla essence (Original recipe uses vanilla bean, but I did not have one so used vanilla essence)
  • 1 1/2 cups heavy whipping cream


  • Peel the bananas, chop into large chunks and freeze it overnight in a ziplock cover or an airtight container
  • Remove bananas from the freezer and allow to thaw for 45 minutes to an hour
  • Process the bananas with lemon juice in a blender for around 30 seconds until the bananas blend well. I found that blending worked best in the pulse mode of the blender
    • Note: I used the Ninja Professional Blender for blending. You can also use a food processor. In fact, I have read that a food processor works best for ice cream as there is more space for the bananas to get creamy and aerated
  • Add the corn syrup and vanilla essence and continue blending for few more seconds
  • Keep adding spoonfuls of whipped cream and continue blending till you get a smooth mixture.  The mixture will get smoother. but will have some chunks of banana in it, keep blending until the last bits of banana smooth out
  • Transfer to a wide container and freeze it. After an hour, take it out and pulse it in the blender or food processor for 30-40 seconds. Place the mixture back in the freezer and repeat the same procedure after an hour. After the final round of blending, transfer the ice cream mixture to an air tight container and freeze for at least 6-8 hours before serving

Scoop out the ice cream and enjoy 🙂




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