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Easy No-Churn Strawberry Banana Ice Cream

Close-up of a glass bowl filled with swirled Strawberry Banana Ice Cream, showing creamy white and bright pink ribbons.
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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 frozen sliced bananas
  • 1 cup frozen strawberries
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

Instructions

  1. Place the frozen bananas and frozen strawberries in a food processor. Pulse until the fruit breaks down into small pieces.
  2. Add the sweetened condensed milk and vanilla extract to the food processor. Process until the mixture is smooth and creamy, scraping down the sides as needed.
  3. In a separate large bowl, whip the heavy whipping cream until stiff peaks form.
  4. Gently fold the fruit mixture into the whipped cream until just combined. Do not overmix.
  5. Transfer the mixture to a freezer-safe container, such as a loaf pan. Cover the surface directly with plastic wrap to prevent ice crystals.
  6. Freeze for at least 6 hours, or until firm. Stirring is not required.

Notes

  • Use very ripe bananas for the best natural sweetness.
  • 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 softer texture, let the ice cream sit at room temperature for 5 to 10 minutes before scooping.

Nutrition

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