Go Back
Print Recipe
5 from 1 vote

Banana ice cream

This homemade banana ice cream is full of fresh banana flavour, caramel notes and a hint of nutmeg. You won't believe bananas can taste this good!
Prep Time30 mins
Plus freezing time4 hrs
Course: Dessert, Snack
Cuisine: Australian
Keyword: banana


  • ice cream churner
  • immersion blender


  • 4 small ripe bananas (about X or 500gms)
  • ½ cup (120gms) tightly packed brown sugar *or light brown sugar
  • 1 tablespoon (20gms) butter or marge
  • 2 tablespoons (40gms) golden syrup
  • 1 cup (250mls) thickened cream *or whipping or heavy whipping cream
  • 1 cup (250mls) full fat milk
  • 1 pinch salt
  • ½ teaspoon vanilla essence
  • ½ teaspoon ground nutmeg


  • Peel bananas and slice them length ways.
  • Add to a fry pan with brown sugar and butter.
  • Cook for five minutes on a medium heat or until caramelised and cooked through.
  • Add golden syrup and cook for another minuit or two.
  • Remove from heat and allow cool slightly.
  • Add milk and cream to a jug or deep bowl you can use an immersion blender in.
  • Add cooked banana and sugar butter mix from the frying pan.
  • Blend with an immersion blending until banana is blitzed and well incorporated.
  • Add nutmeg, vanilla and salt. Mix well.
  • Put your ice cream storage container into the freezer to chill.
  • If using a self churning ice cream machine turn it on ten minutes before churning, other wise take the churning bowl out of the freezer right before churning.
  • Churn the ice cream. It will be the consistency of soft serve when done.
  • Transfer to storage container and freeze for about four hours or until firm.
  • To serve remove from container, scoop and enjoy!