Banana Ice Cream

This creamy banana ice cream will remind you of classic banana pudding from your favorite barbecue joint.

Banana Ice Cream
Photo: Greg DuPree; Prop Stylist: Mary Clayton Carl; Food Stylist: Margaret Dickey
Active Time:
20 mins
Total Time:
3 hrs 25 mins
Serves 8 (serving size: 1 cup)

It's hard to beat a batch of homemade ice cream. This creamy, custard-based dessert will remind you of classic banana pudding from your favorite barbecue joint.

Make sure to use ripe (almost fully brown) bananas for maximum flavor.

Pro tip from the Test Kitchen: Heating up the half-and-half before combining it with the eggs makes all the difference. Slowly adding warm half-and-half to the beaten eggs helps bring the eggs closer to the temperature of the cream. This way, the eggs are less likely to curdle when they're added to the full mixture (a cooking method called tempering).

When the Banana Ice Cream is frozen, garnish servings with your favorite toppings.


  • 2 cups half-and-half

  • 1 1/4 cups granulated sugar

  • 1/4 teaspoon kosher salt

  • 2 large eggs, lightly beaten

  • 2 cups heavy whipping cream

  • 5 tablespoons evaporated milk

  • 1 1/2 teaspoons vanilla extract

  • 1 cup mashed ripe bananas (from 2 medium bananas)

  • Optional toppings: banana slices, roasted peanuts, crushed vanilla wafers, and/or caramel sauce


  1. Fill a large bowl halfway with ice water; set aside. Heat half-and-half in a medium saucepan over medium-high, stirring occasionally, until a thermometer registers 175°F, about 5 minutes. Whisk in sugar and salt until dissolved. Place eggs in a medium bowl; gradually whisk in 1/4 cup of the half-and-half mixture. Pour egg mixture into remaining half-and-half mixture in saucepan. Reduce heat to medium-low; cook, stirring occasionally, until thermometer registers 160°F, 5 to 8 minutes. Remove from heat.

  2. Holding the saucepan handle with 1 hand, submerge bottom of saucepan into bowl of ice water; stir constantly for 2 minutes. Pour cooled mixture in saucepan into a medium bowl. Stir in whipping cream, evaporated milk, and vanilla. Place plastic wrap directly on surface; chill at least 30 minutes or up to overnight (or 8 hours).

  3. Add mashed bananas to chilled cream mixture; stir until smooth. Pour mixture into frozen freezer bowl of a 2 1/2- to 3-quart electric ice-cream maker, and proceed according to manufacturer's instructions. (Instructions and times may vary.) Transfer to an airtight freezer-safe container; freeze until firm, about 2 hours. Serve with desired toppings.

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