Banana Chocolate Chip Ice Cream (No-Churn)

Ice cream lovers, here’s a tasty recipe for banana chocolate chip ice cream that’s so easy you’ll want to make it all summer long. There’s no churning and no ice cream maker needed. 

Why make your own ice cream?

Well, if you take a look at store-bought ice cream, you might see a lot of ingredients you can’t even pronounce. Depending on the brand, you may see propylene glycol monoester, high fructose corn syrup, mono & diglycerides, guar gum, cellulose gum, carrageenan, and artificial flavors. Our recipe certainly isn’t low-calorie, but it’s made with ingredients you’re very familiar with. 

Making ice cream is also fun! Have the kids help, and they’ll love getting to indulge in their own delicious creation. 

Do you have bananas that are getting overripe? This is a great way to use them up.

We used a loaf pan to freeze our ice cream, but any freezer-safe container will work.

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Banana Chocolate Chip Ice Cream (No-Churn)

Servings 8 people

Ingredients

• 1 14-oz. can sweetened condensed milk
• 2 cups cold heavy cream
• 1 teaspoon vanilla extract
• 2 bananas sliced
• ½ cup mini chocolate chips

Instructions

1. With a mixer, beat heavy whipping cream until thick. Pour in sweetened condensed milk and vanilla extract, and fold in until smooth.

2. Next, pour half the ice cream into a freezer safe container. Top with half of the chopped bananas and half of the mini chocolate chips. Repeat with another layer, and top with the remaining chocolate chips and bananas.

3. Freeze for five to six hours or overnight. When it is time to serve, remove from the freezer and let sit at room temperature to soften for five to 10 minutes.

Also read —
Homemade Rocky Road Ice Cream
Easy Homemade Sherbet Ice Cream

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