Make creamy, homemade strawberry banana ice cream without an ice cream maker using a simple no-churn method.
Author:Ahazzam
Prep Time:15 min
Cook Time:0 min
Total Time:6 hr 15 min
Yield:About 1.5 quarts
Category:Dessert
Method:No-Churn Freezing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
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
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.
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.
Combine base: Gently fold the cold sweetened condensed milk and vanilla extract into the whipped cream until just combined. Do not overmix.
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.
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.
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.