Do you love banana bread but are tired of the old, traditional dessert recipe? If there is one thing that doesn’t spark joy in my husband, it is banana bread. It isn’t that he doesn’t like it, but it is one of those things he wants every once in a blue moon. It is one of those things I personally love to make, and I greatly enjoy a good banana bread recipe when I have overripe bananas. To me, it is just one of those perfect bread recipes. That said, I rarely finish a whole loaf of banana bread, meaning it either goes to the dogs as a treat or I have to find another way to use the rest of the bread.
As someone who doesn’t like to waste anything (or give the dogs too much sugar), I have been trying to find alternative uses for our banana bread. Of course, the best place to do this is Pinterest. We know it is the best place to find unique, fun recipes. One of the trends that has really fascinated me recently is making no-churn ice cream using just about any ingredient as flavor fillers or toppings. After seeing a variety of cookies and sweet bread being used, I wondered why I couldn’t just use extra banana bread pieces for a delightful no-churn ice cream.
After experimenting with one of our favorite no-churn ice cream bases, I created the perfect recipe that uses banana bread pieces and is super easy to make! The hardest part is waiting four to eight hours for the ice cream to cure in the freezer. After it has become true ice cream, it is perfect in a waffle cone or your favorite bowl for enjoying a delightful bowl of ice cream.
Are you ready to try this delicious ice cream recipe for yourself? The whole banana bread ice cream recipe is below. Please tell us what you think of the recipe and how it turned out in the comments or tag us on social media.
Banana Bread No-Churn Ice Cream Recipe
A delightful and creamy no-churn ice cream recipe that uses extra banana bread to make a delightful treat!
- Prep Time: 10 Minutes
- Cook Time: 4 Hours in Freezer
- Total Time: 4 Hours 10 Minutes
- Yield: 6-8 Servings 1x
Ingredients
2 cups heavy whipping cream
2 teaspoons vanilla extract
14 oz. can sweetened condensed milk
Pinch of salt
1 cup banana bread pieces, plus extra for topping
1/2 cup chopped walnuts, plus extra for topping
Instructions
- Add the heavy cream, salt, and vanilla extract to the bowl of an electric mixer fitted with the whisk attachment. Mix slowly until the cream becomes foamy, to prevent it from splashing out of the bowl. Turn the mixer up to HIGH speed and beat until stiff peaks form when the beater is lifted. This should take about 2 minutes.
- Add the sweetened condensed milk to the bowl and beat for a few more seconds until just combined.
- Add the banana bread pieces and walnuts to the bowl and fold them in with a rubber spatula.
- Pour the ice cream into an 8×4 inch metal loaf pan and smooth out the top with a rubber spatula.
- Top the ice cream with extra walnuts and banana bread pieces.
- Freeze the ice cream for a minimum of 4 hours for a softer ice cream, or overnight for a harder ice cream.
- Remove from the freezer and serve in a waffle cone or bowl. Fresh banana slices and extra walnuts make delicious toppings.
If you need another recipe this weekend or some other fun ice cream recipes, check out our full list of homemade recipes here!
About Susan Bewley
Susan Bewley is a professional writer who has been writing content online & in print format for over 10 years. As well, she is an alumni of the University of Louisville with a Masters Degree in Special Education. When not working as an online business consultant or ghost writing, she can be found writing on Budget Earth, on her own novel, or working with various entities in the pet industry.
