This super simple No-Churn Banana Bourbon Ice Cream is not only No-Churn (no need for an Ice Cream machine!), but also made in 20 minutes!

It’s creamy, sweet, with crunchy chunks of walnuts, a caramel drizzle, and a kick of bourbon; it’s the perfect adult Ice Cream!

What is Bourbon?

Bourbon is an American whiskey produced mainly in the State of Kentucky.

I’ve used bourbon before for desserts, and I truly love the flavor and kick it gives!

I recently made this Bourbon & Cinnamon Apple Pie, which I loved, and I’m definitely planning on developing more dessert recipes using it!

It gives a spicy and smoky flavor, and pairs beautifully with banana and caramel. You could also try pairing it with chocolate, maple, butter, apple, and vanilla.

Ingredients

This recipe calls for simple ingredients that are found in any grocery store.

• Heavy whipping cream: Gives the ice cream its creamy, airy texture. When whipped, it adds volume and lightness, creating that soft, scoopable consistency even without an ice cream maker.
• Bananas: Add natural sweetness and creaminess while giving the ice cream its signature banana flavor. They also help create a smooth, silky texture.
• Sweetened condensed milk: Keeps the ice cream smooth and scoopable by preventing ice crystals from forming. It also adds the perfect amount of sweetness.
• Bourbon: Brings a warm, slightly smoky flavor that pairs beautifully with banana. It also keeps the ice cream from freezing too hard, giving it a soft texture.
• Vanilla extract: Enhances the flavors of the bananas, caramel, and bourbon, adding a cozy, sweet depth to the ice cream.
• Salt: A small pinch balances the sweetness and makes all the other flavors pop.
• Walnuts: Add a crunchy contrast to the creamy ice cream. Toasting them brings out their nutty, rich flavor even more.
• Caramel: Adds a buttery sweetness and beautiful swirls throughout the ice cream, making every bite just a little different (and extra delicious).

Take a look at the recipe card at the bottom of this post for the full recipe!

How to make No-Churn Banana Bourbon Ice Cream (with step-by-step photos)

Using a stand mixer with the whisk attachment (or a hand mixer), whip the heavy cream to soft peaks — it should hold its shape but still look smooth and slightly glossy. Set aside.

In a blender or food processor, combine the bananas, sweetened condensed milk, bourbon, vanilla extract, and salt. Blend until completely smooth and creamy.

Pour the banana mixture into the whipped cream bowl. Gently fold in the whipped cream using a spatula until fully incorporated — be sure not to overmix, so the texture remains light and airy.

Stir in the chopped walnuts until evenly distributed.

Pour the mixture into a freezer-safe container, smooth the top, and drizzle caramel sauce over it. You can swirl it slightly with a knife for a marbled effect if you like.

Cover tightly and freeze for at least 8 hours or overnight until firm.

Let the ice cream sit at room temperature for a few minutes before scooping. Enjoy!

Expert Tips

• Whip to soft peaks: For a creamier, softer ice cream, whip your heavy cream only to soft peaks. If you beat it to stiff peaks, the ice cream can turn out denser and a bit less smooth.
• Use ripe bananas: The riper the bananas, the sweeter and more flavorful your ice cream will be. Look for bananas with plenty of brown spots.
• Mash or blend well: Make sure the bananas are completely smooth before mixing them in — this helps the texture stay creamy with no chunks of frozen banana.
• Don’t skip the pinch of salt: It might seem small, but it really helps balance the sweetness and bring out the flavors of the bourbon, caramel, and banana.
• Fold gently: When combining the whipped cream with the banana mixture, use a spatula and fold slowly to keep the air in the cream — that’s what gives the ice cream its light texture.
• Freeze in a covered container: Cover the surface with plastic wrap before sealing the container. It prevents ice crystals from forming on top and keeps your ice cream smooth.
• Let it sit before scooping: If the ice cream feels too firm straight from the freezer, let it sit at room temperature for 5–10 minutes before serving. It’ll be perfectly creamy again.

Frequently Asked Questions

What does No-Churn mean?

No-Churn ice cream means there’s no need to use an ice cream machine to make your ice cream creamy and soft; usually, recipes call for sweetened condensed milk and whipped cream as a base to achieve the creaminess after freezing. This makes it convenient, easy, and quick to make.

Can I make this without bourbon?

Yes! You can simply leave it out or replace it with a little vanilla extract for flavor. The bourbon helps keep the texture soft, but the ice cream will still be creamy without it.

How ripe should the bananas be?

Use ripe bananas with brown spots. They’re sweeter, softer, and blend more smoothly, giving your ice cream a stronger banana flavor.

Can I add other mix-ins?

Absolutely! Chopped chocolate, crushed cookies, or even a swirl of peanut butter would go great with the banana-bourbon combo.

How long does it last in the freezer?

It keeps well for up to 2 weeks when stored in an airtight, freezer-safe container. Cover the surface with plastic wrap before sealing to help prevent ice crystals.

Take a look at the links below for more no-churn ice cream recipes, or click this link to find more frozen desserts.

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