No-Churn Banana Caramel Ice Cream will knock your socks off. The fantastic flavor of this ice cream is downright delicious, especially with the addition of coconut and pecans.
No-churn ice creams have become one of my favorite desserts to make because they're fast, easy, and you can have such fun playing with flavors. Take, for example, the following: Maple Pistachio Ice Cream, Lemon Blueberry Ice Cream, Irish Coffee Ice Cream, and Sweet Corn Butternut Schnapps Ice Cream.
This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.
Table of Contents Found Here
- The ingredient list for making banana caramel coconut ice cream -
- Ingredient information -
- Kitchen tools and equipment needed -
- How to freeze overripe bananas
- Top tip for whipping heavy cream to make no-churn ice cream
- How long does it take to whip heavy cream?
- What consistency should the whipped cream be for making no-churn ice cream?
- How much ice cream does this recipe make?
- How long does it take to freeze homemade no-churn banana ice cream?
- The best way to store homemade no-churn ice cream
- How long can no-churn ice cream remain in the freezer?
- Best method for serving ice cream
- Additional recipes featuring bananas
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list for making banana caramel coconut ice cream -
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Ingredient information -
OVERRIPE BANANAS - You need two large or three medium overripe bananas for this recipe.
Overripe bananas should be soft, with plenty of brown spots on the peel. The very best overripe bananas will have a sweet banana scent that you can smell even with their peels still on.
HEAVY WHIPPING CREAM - Only heavy whipping cream will do when making no-churn ice cream. You will need three cups of cold heavy cream.
The fat in the heavy cream is what's needed to whip the cream into a frothy, cloud-like consistency. Half-and-half just won't cut it, as it doesn't have the proper amount of fat.
SWEETENED CONDENSED MILK - One can (or packet) of sweetened condensed milk (fourteen ounces) is the only sweetener you'll need to make this ice cream.
I like to keep the sweetened condensed milk and heavy cream in the refrigerator so all the ingredients are cold before whipping.
Chilling the ingredients will help the overall speed and ease of whipping when preparing the ice cream for freezing.
PREPARED CARAMEL SAUCE - I have an amazing homemade caramel on my site that I use when making pecan turtle candy, which I used for this recipe.
However, feel free to use your favorite homemade caramel recipe or a prepared caramel sauce from the store, if preferred.
SWEETENED COCONUT FLAKES - I added sweetened coconut flakes into the ice cream base before adding the caramel. You can certainly toast the coconut flakes in a dry skillet for 1-2 minutes to add an extra crunch and a toasted coconut flavor.
CHOPPED PECANS - I love adding nuts to ice cream, and I do it a lot.
However, if you're not a fan of nuts, you can easily omit this ingredient when making this ice cream. It's totally your call.
KOSHER SALT - Yes, even in a sweet dessert, a little salt is required to enhance the flavor.
I always use kosher salt. If you're using iodized table salt, reduce the amount of salt called for in this recipe by half. See the gray box below for additional information.
*Important Note—If using table salt instead of kosher salt, please cut back on the amount of salt called for in the recipe card by half because they measure differently due to grain size.
Kitchen tools and equipment needed -
- STAND MIXER (optional) - I recommend using a stand mixer if at all possible so you're not tethered to the kitchen counter as you're whipping the heavy cream.
- SPATULA
- MEASURING CUPS AND SPOONS
- NUT CHOPPER (optional)
- PASTRY BLENDER (optional) - This kitchen tool comes in handy for mashing the overripe bananas. If you don't have one, you can use a potato masher or even a few forks will work.
- ICE CREAM CONTAINER with LID
- ICE CREAM SCOOP
- PLASTIC WRAP (for longer-term freezer storage)
How to freeze overripe bananas
Once a banana's peel has turned brown and spotty, the banana smells overly sweet, and the banana itself is very soft to the touch. Remove and discard the banana peel.
You can freeze overripe bananas in an airtight freezer zip-bag for up to three months.
Save this for later.
We'll email this post to you, so you can come back to it later!
Email forwarding service for saving information.
Top tip for whipping heavy cream to make no-churn ice cream
Ensure that all ingredients and equipment used are as cold as possible.
Store the sweetened condensed milk and the heavy cream in the refrigerator until it's time to whip.
Freeze the mixing bowl and beaters for at least 10 minutes before whipping.
Using cold ingredients and equipment will shorten the whipping process.
How long does it take to whip heavy cream?
It will take several minutes of constant whipping at high speed, so using a stand mixer makes the job quick and easy.
All that said, a hand mixer, or even a whisk and some good biceps and triceps, can also get the job done.
Once the heavy cream is whipped and has doubled in volume (this will take approximately 2-2½ minutes on very high speed), stop beating and add the sweetened condensed milk.
What consistency should the whipped cream be for making no-churn ice cream?
You'll want to whip the cream until stiff peaks form. If the ingredients and equipment are cold (as mentioned above), the process should only take between 2 and 3 minutes.
*Caution - If you whip the heavy cream too long (5 minutes or longer) you run the risk of separating the whipped cream into a butter/buttermilk concoction rendering it useless for making ice cream.
How much ice cream does this recipe make?
As written, this recipe will make 2 quarts of ice cream.
How long does it take to freeze homemade no-churn banana ice cream?
The longer you freeze it, naturally, the firmer it will become.
The minimum freeze time for this ice cream is between three and four hours, with the three-hour mark yielding a softer consistency and the four-hour mark or longer resulting in a firmer, scoopable ice cream.
The best way to store homemade no-churn ice cream
No matter what flavor you've made, once the ice cream base is in the container for freezing, it's wise to press plastic wrap directly over the surface of the ice cream before adding the lid to the container.
Doing so will help the ice cream maintain its flavor and freshness for a more extended period.
How long can no-churn ice cream remain in the freezer?
If stored properly (as described above), your no-churn ice cream can last 2-3 months in the freezer.
Best method for serving ice cream
Allow the ice cream to sit on the counter at room temperature for 15 minutes, allowing it to soften slightly to make for easier scooping.
Serve it on its own in a bowl or dish or on the side of a slice of pie or cake.
You can also add it to a blender along with milk (such as almond or coconut milk) and blend it into an ice cream shake. Pour it into glasses, and add a straw. Oh, my GOODness!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
No-Churn Banana Caramel Ice Cream
Equipment
- stand mixer optional
- hand mixer optional
- pastry blender optional, for mashing bananas
- nut chopper optional
Ingredients
- 3 cups heavy cream do not substitute half and half
- 1 can sweetened condensed milk do not substitute evaporated milk
- 2 large overripe bananas
- 1 cup chopped pecans optional
- 1½ teaspoons kosher salt
- 2 teaspoons pure vanilla extract
- ¾ cup caramel sauce or topping
- ¾ cup sweetened flaked coconut optional
Instructions
- Add the overripe bananas into a bowl and use a pastry blender or forks to mash the bananas along with the chopped nuts until combined. Stir in the salt, and vanilla extract. Set aside.
- Add the cold heavy cream into a large bowl that has been chilled. Using cold beaters whip the cream until stiff peaks form. *Note - To whip the cream start the beaters on slow speed and increase the speed to high as the cream thickens.
- When stiff peaks have formed, add in the chilled sweetened condensed milk to the whipped cream and beat for an additional 30 seconds to combine the ingredients.
- Switch to a spatula and gently fold the mashed banana and nut mixture, along with the coconut (If using) into the whipped cream and sweetened condensed milk, trying to retain as much volume to the ice cream base as possible.
- Pour the ice cream into a waiting ice cream freezer container and spoon the caramel sauce over the top of the ice cream. Gently fold the caramel into the ice cream base as desired.
- Place plastic wrap directly onto the surface of the ice cream and add the lid to the container. Freeze for at least 3-4 hours before serving.
Video
Notes
Nutrition
I sincerely hope you'll enjoy today's delicious ice cream recipe featuring bananas and caramel as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Comments
No Comments