Gluten-Free Banana Cookie Ice Cream
Indulge in the creamy, dreamy goodness of *Gluten-Free Banana Cookie Ice Cream*, a no-churn frozen treat that’s as easy to make as it is irresistible. This recipe combines the natural sweetness of ripe bananas with the velvety richness of whipped cream and condensed milk, creating a delightfully smooth and creamy base. Crunchy bits of gluten-free cookies add texture and bursts of flavor, while a hint of vanilla ties it all together. Perfect for those with dietary restrictions or anyone craving a wholesome, homemade dessert, this ice cream is free of artificial additives and requires just 20 minutes of prep time. Simply mix, fold, and freeze for a dessert the whole family will love. Serve it in cones, bowls, or straight from the container—no judgment here!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 1 cup gluten-free cookies
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Peel the ripe bananas and place them in a blender or food processor. Blend until smooth to create a banana puree.
In a large mixing bowl, combine the banana puree with sweetened condensed milk, vanilla extract, and salt. Mix until well combined.
In another bowl, whip the heavy cream using an electric mixer until stiff peaks form.
Gently fold the whipped cream into the banana mixture until fully incorporated, being careful not to deflate the whipped cream.
Break the gluten-free cookies into small pieces and gently fold them into the ice cream mixture.
Pour the ice cream mixture into a 9x5 inch loaf pan or a similar freezer-safe container. Smooth the top with a spatula.
Cover the container with plastic wrap or a lid, ensuring it is tightly sealed to prevent ice crystals from forming.
Freeze the mixture for at least 4 hours or until the ice cream is firm. For best results, freeze overnight.
When ready to serve, let the ice cream sit at room temperature for about 5 minutes to soften slightly. Scoop into bowls or cones and enjoy!
Nutrition Facts
Calories |
4449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.6 g | 323% | |
| Saturated Fat | 142.1 g | 710% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 2216 mg | 96% | |
| Total Carbohydrate | 469.9 g | 171% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 346.3 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1229 mg | 95% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 3261 mg | 69% | |
*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.
