Banana Cinnamon Ice Cream
Creamy, indulgent, and bursting with cozy flavors, Banana Cinnamon Ice Cream is the perfect homemade treat for any season. This delightful no-cook recipe combines the natural sweetness of ripe bananas with the warmth of ground cinnamon, creating a beautifully balanced dessert that’s both refreshing and comforting. With a rich mixture of heavy cream, whole milk, and a hint of vanilla, this ice cream achieves a luscious, velvety texture that rivals any store-bought version. A touch of lemon juice keeps the bananas vibrant, while the option to use an ice cream maker or a simple freezer method makes it accessible for all. Ready in just 20 minutes of prep, this creamy concoction is a must-try for banana lovers and ice cream enthusiasts alike. Serve it in a classic cone or bowl, and don’t forget the extra sprinkle of cinnamon for a gourmet finish!
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Recipe Information
Ingredients
- 4 large Bananas
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 0.25 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon juice
Instructions
Peel the bananas and slice them into thin rounds. Place the sliced bananas in a bowl and toss them with the lemon juice to prevent browning.
In a blender or food processor, combine the sliced bananas, heavy cream, whole milk, granulated sugar, ground cinnamon, and vanilla extract.
Blend the mixture on high speed until smooth and creamy, making sure there are no banana chunks remaining.
Taste the mixture and adjust the sweetness or cinnamon level if needed. Blend again briefly if any adjustments are made.
Pour the mixture into a large airtight container and place it in the refrigerator for 1-2 hours to chill thoroughly.
Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 15-20 minutes.
If you don't have an ice cream maker, pour the mixture into a shallow, freezer-safe dish. Place in the freezer and stir every 30 minutes for about 3-4 hours to break up ice crystals until the texture becomes smooth and creamy.
Once the ice cream reaches the desired consistency, transfer it to a lidded container for storage. Freeze for an additional hour if you prefer a firmer texture.
Serve the Banana Cinnamon Ice Cream in bowls or cones, and garnish with a sprinkle of cinnamon if desired. Enjoy immediately!
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 182.2 g | 66% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 122.5 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 200 mg | 15% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 2140 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
