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No-Churn Strawberry Banana Ice Cream

Three scoops of marbled pink and white Strawberry Banana Ice Cream garnished with fresh strawberry slices and banana coins.

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Make creamy, homemade strawberry banana ice cream without an ice cream maker using a 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, hulled and chopped
  • 2 ripe bananas, mashed
  • 1 tablespoon lemon juice (optional, for brighter flavor)

Instructions

  1. Prepare the fruit: If using fresh strawberries, chop them finely. If using frozen, let them thaw slightly. Mash the bananas completely in a separate bowl. Mix the chopped strawberries and mashed bananas together.
  2. Whip the cream: Pour the cold heavy whipping cream into a large bowl. Use an electric mixer to beat the cream until stiff peaks form. This takes about 3 to 5 minutes.
  3. Combine base: Gently fold the cold sweetened condensed milk and vanilla extract into the whipped cream until just combined. Do not overmix.
  4. Fold in fruit: Gently fold the strawberry and banana mixture into the cream base. If you want a swirl effect, fold only a few times so the fruit remains somewhat separate.
  5. Freeze: 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, then cover the container tightly with a lid or foil.
  6. Chill: Freeze for at least 6 hours, or until firm enough to scoop.

Notes

  • For a slightly healthier version, substitute half the heavy cream with plain Greek yogurt, but the texture will be less rich.
  • If your bananas are very ripe, you may omit any added sugar, as the condensed milk provides plenty of sweetness.
  • Let the ice cream sit at room temperature for 5 to 10 minutes before scooping for the best texture.

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