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Easy No-Churn Strawberry Banana Ice Cream

Three scoops of homemade Strawberry Banana Ice Cream swirled with bright pink fruit puree in a white bowl.
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Make creamy strawberry banana ice cream without an ice cream maker using this simple, no-churn recipe.

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 ripe strawberries, hulled and chopped
  • 2 ripe bananas, mashed
  • 1 tablespoon lemon juice (optional, for color)

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. In a separate bowl, gently fold together the cold sweetened condensed milk and vanilla extract.
  3. Gently fold the whipped cream into the condensed milk mixture until just combined. Do not overmix.
  4. In a small bowl, combine the chopped strawberries, mashed bananas, and lemon juice if using. Lightly mash the fruit mixture further to release some juices.
  5. Gently swirl the fruit mixture into the ice cream base. You want streaks of fruit, not a uniform color.
  6. 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.
  7. Freeze for at least 6 hours, or until firm enough to scoop.
  8. Let the ice cream sit at room temperature for 5 to 10 minutes before serving for easier scooping.

Notes

  • Use very ripe bananas for the best sweetness and texture.
  • For a dairy-free version, substitute the heavy cream with chilled full-fat coconut cream and use a dairy-free condensed milk alternative.
  • If you prefer a smoother texture without large fruit chunks, blend the fruit slightly before folding it in.

Nutrition

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