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Easy No-Churn Strawberry Banana Ice Cream

Close-up of scoops of homemade Strawberry Banana Ice Cream swirled with fresh strawberry pieces in a white bowl.
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Make creamy, homemade strawberry banana ice cream without an ice cream maker using this simple no-churn method.

Ingredients

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  • 2 cups heavy whipping cream, cold
  • 1 (14 ounce) can sweetened condensed milk, cold
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen strawberries, chopped
  • 2 ripe bananas, mashed

Instructions

  1. In a large bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. This takes about 3 to 5 minutes.
  2. Gently fold in the cold sweetened condensed milk and vanilla extract into the whipped cream until just combined. Do not overmix.
  3. In a separate bowl, gently fold the chopped strawberries and mashed bananas into the cream mixture. Mix until the fruit is distributed evenly.
  4. Pour the mixture into a freezer-safe container, such as a loaf pan or an airtight container. Cover the surface directly with plastic wrap to prevent ice crystals.
  5. Freeze for at least 6 hours, or until firm. Allow to sit at room temperature for 5 to 10 minutes before scooping and serving.

Notes

  • Use very ripe bananas for the best sweetness and texture in your ice cream.
  • If using frozen strawberries, you can skip freezing the mixture as long, but the texture may be slightly icier.
  • For a dairy-free version, substitute the heavy cream with full-fat canned coconut cream (chilled overnight) and use a dairy-free condensed milk substitute.

Nutrition

Find it online: https://magazinemeal.com/strawberry-banana-ice-cream-recipe/