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Easy homemade ice cream recipes featuring vanilla, banana, and banana foster flavors in glass bowls with fresh ingredients

Easy Homemade Ice Cream - 3 Amazing Flavors

Make creamy, delicious ice cream at home in just 30 minutes! This collection includes classic vanilla, one-ingredient banana ice cream, and indulgent banana foster flavors. No fancy equipment required - perfect for busy weeknights and satisfying those ice cream cravings instantly.
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Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 Servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Video Notes

Ingredients
  

For Classic Vanilla Ice Cream:
  • 2 cups heavy cream chilled
  • 1 cup whole milk chilled
  • 3/4 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 pinch salt
For One-Ingredient Banana Ice Cream:
  • 4 large ripe bananas sliced and frozen overnight
For Banana Foster Ice Cream:
  • 1 batch vanilla ice cream base above
  • 2 ripe bananas mashed
  • 1/4 cup brown sugar packed
  • 2 tablespoons unsalted butter
  • 1 tablespoon rum extract or 2 tablespoons dark rum
  • 1/2 teaspoon ground cinnamon

Method
 

Classic Vanilla Ice Cream:
  1. In a large mixing bowl, whisk together the chilled heavy cream and whole milk until well combined.
  2. Add granulated sugar and whisk vigorously for 2-3 minutes until sugar is completely dissolved and mixture is smooth.
  3. Stir in vanilla extract and a pinch of salt until evenly distributed.
  4. Pour mixture into your ice cream maker and churn according to manufacturer's instructions, typically 18-20 minutes.
  5. Transfer to a freezer-safe container and freeze for at least 2 hours before serving for firm scoops.
One-Ingredient Banana Ice Cream:
  1. Remove frozen banana slices from freezer and let sit for 2-3 minutes to slightly soften.
  2. Place banana slices in a food processor and pulse 10-15 times until pieces are chopped and crumbly.
  3. Run food processor continuously for 3-4 minutes, scraping down sides as needed, until mixture transforms into smooth, creamy soft-serve consistency.
  4. Serve immediately for soft-serve texture, or transfer to container and freeze for 30 minutes for firmer ice cream.
Banana Foster Ice Cream:
  1. In a medium saucepan over medium heat, melt butter and add brown sugar, stirring until dissolved.
  2. Add mashed bananas and cinnamon, cooking for 3-4 minutes until caramelized and fragrant.
  3. Remove from heat and stir in rum extract. Let cool completely to room temperature.
  4. Prepare vanilla ice cream base as directed above.
  5. During last 2 minutes of churning, slowly add the cooled banana foster mixture.
  6. Transfer to freezer-safe container and freeze for at least 2 hours before serving.

Video

Notes

Recipe Notes:
Storage Tips: Store homemade ice cream in shallow, airtight containers. Press plastic wrap directly onto surface before covering to prevent ice crystals. Best consumed within 1 week for optimal texture.
Ingredient Substitutions: For dairy-free version, substitute heavy cream with full-fat canned coconut cream (chilled overnight). For sugar-free option, use powdered erythritol or stevia to taste.
Texture Tips: All ingredients must be well-chilled before starting. If ice cream becomes too hard, let sit at room temperature for 5-10 minutes before scooping.
Recipe Nutrition (per serving, vanilla base):
- Calories: 285
- Total Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 82mg
- Sodium: 45mg
- Total Carbohydrates: 18g
- Dietary Fiber: 0g
- Sugars: 18g
- Protein: 4g