Chocolate Banana Ice Cream Recipe
A rich, scoopable no-churn chocolate banana ice cream made with heavy cream, sweetened condensed milk, ripe banana, and fudge. No ice cream maker required.
Servings: 8 servings (about 1/2 cup each)
Calories: 433kcal
Ingredients
- 1 ¼ cups heavy cream
- ¾ cup half-and-half
- 1 ½ cups sweetened condensed milk
- ½ cup fudge topping
- 2 ripe bananas, mashed
Instructions
- In the bowl of a stand mixer, whip 1 1/4 cups heavy cream and 3/4 cup half-and-half until the mixture reaches soft peaks.
- Add 1 1/2 cups sweetened condensed milk and mix until just combined.
- Warm 1/2 cup fudge topping in the microwave for a few seconds, then add it, along with 2 ripe bananas, mashed, to the cream mixture. Mix until smooth and evenly colored.
- Transfer the mixture to a metal loaf pan and freeze for 4 to 6 hours, until set.
- Once firm, scoop, serve, and enjoy.
Notes
- Let the ice cream sit at room temperature for 5 to 10 minutes before scooping.
- Store covered with plastic wrap or in an airtight container in the freezer for about 2 months.
