No-Churn Banana Bourbon Ice Cream
This super simple No-Churn Banana Bourbon Ice Cream is not only No-Churn (no need of an Ice Cream machine!), but also made in 20 minutes!
Servings: servings
Equipment
- 1 Electric mixer
- 1 freezer-safe container
Ingredients
- 1 1/2 Cup heavy whipping cream chilled
- 2 large bananas ripe
- 14 ounces sweetened condensed milk
- 5 tablespoons bourbon
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 3/4 Cup walnuts in chunks
- 1/2 Cup caramel
Instructions
- 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.1 1/2 Cup (354.9 ml) heavy whipping cream
- In a blender or food processor, combine the bananas, sweetened condensed milk, bourbon, vanilla extract, and salt. Blend until completely smooth and creamy.2 large bananas, 14 ounces (396.9 g) sweetened condensed milk, 5 tablespoons bourbon, 1 teaspoon pure vanilla extract, 1/2 teaspoon (0.5 teaspoon) salt
- Pour the banana mixture into the whipped cream bowl. Gently fold in the whipped cream using a spatula until fully incorporated — make sure not to overmix so the texture stays light and airy. Stir in the chopped walnuts until evenly distributed.3/4 Cup (87.8 g) walnuts
- 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.1/2 Cup (118.3 g) caramel
Notes
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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.
Nutrition
Serving: 1g | Calories: 319kcal | Carbohydrates: 24g | Protein: 4g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 234mg | Fiber: 1g | Sugar: 20g
