Are you ready to indulge in a creamy, nutty delight that your whole family will adore? I can hardly contain my excitement as I share with you my favorite recipe for Banana Walnut Ice Cream. This luscious treat is not only a fantastic way to use up those ripe bananas sitting on your counter, but it also brings a delightful twist to your dessert table. Plus, it’s a great way to sneak in some healthy ingredients! If you’re looking for easy pasta recipes or quick family dinners, this ice cream is the perfect sweet ending to your meal.
Why You’ll Love This Recipe
- It’s made with fresh, wholesome ingredients that you can feel good about.
- Perfect for warm summer days or cozy family gatherings.
- Easy to customize with your favorite mix-ins!
- It’s a fun activity to make with your kids or grandkids.
- It’s a delightful way to enjoy the flavors of banana and walnut together.
Ingredients
To whip up this delicious Banana Walnut Ice Cream, you’ll need the following ingredients:
- 2 cups whole milk
- 1½ cups chopped walnuts (divided)
- ½ cup honey or granulated sugar
- 1½ tablespoons cornstarch
- ¼ teaspoon fine sea salt
- 3 large ripe bananas
- 1 cup heavy cream
- 1 tablespoon pure vanilla extract
- 2 ounces semi-sweet chocolate (finely chopped)
- 2 ounces semi-sweet chocolate
- 2 tablespoons heavy cream (optional, for a silkier texture)
- 1 teaspoon light olive oil or other neutral oil
- 1 teaspoon instant coffee granules (optional, enhances flavor)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into the steps to create this creamy masterpiece:
- Blend Creamy Walnut Milk Base: In a high-speed blender, combine 1 cup of chopped walnuts with 1 cup of whole milk. Blend on high until the mixture is completely smooth and creamy. Strain the walnut milk through a nut milk bag or double-layered cheesecloth into a bowl, gently stirring to help it pass through. Discard solids or reserve for another use.
- Create Banana Walnut Purée: Return the strained walnut milk to the blender. Add peeled bananas and blend until the mixture is smooth and fully combined. Set aside.
- Thicken the Milk Custard: In a small bowl, whisk cornstarch with ¼ cup of milk until smooth—this will be your thickener. In a medium saucepan over medium-high heat, warm the remaining ¾ cup milk along with honey (or sugar), stirring occasionally. Once it begins to steam and small bubbles form at the edges, reduce the heat and slowly whisk in the cornstarch slurry. Continue cooking, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
- Cool the Custard Base Quickly: Remove the saucepan from heat. Prepare an ice bath by placing the saucepan in a large bowl filled with ice and cold water. Stir occasionally until the custard cools to room temperature.
- Combine Creamy Elements: To the cooled custard, stir in the salt, vanilla extract, reserved banana-walnut purée, and heavy cream. Whisk until well incorporated. Cover the mixture and refrigerate for at least 4 hours or overnight for optimal flavor and texture.
- Churn and Add Mix-Ins: Pour the chilled mixture into your ice cream maker and churn according to your machine’s instructions. Just as the ice cream reaches a soft-serve consistency, fold in the remaining ½ cup chopped walnuts and chopped semi-sweet chocolate.
- Optional Chocolate Swirl Finish: In a small bowl, microwave chocolate with heavy cream and oil in 20-second bursts, stirring in between until melted and smooth. Stir in instant coffee powder if using. Drizzle or swirl this into the churned ice cream as you transfer it to a storage container.
- Freeze to Set: Spoon the ice cream into a freezer-safe container. Press a piece of parchment paper directly over the surface to minimize ice crystals. Seal with a lid and freeze for at least 3 hours or until firm.
Pro Tips for Making the Recipe
Here are some helpful suggestions to ensure your Banana Walnut Ice Cream turns out perfectly:
- Make sure your bananas are very ripe for the best flavor.
- Don’t skip the ice bath; it helps cool the custard quickly and keeps it creamy.
- Feel free to experiment with different nuts or add-ins like chocolate chips or caramel swirls!
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish and stir every 30 minutes until set.
How to Serve
When it’s time to serve your Banana Walnut Ice Cream, consider these delightful ideas:
- Serve it in a waffle cone for a fun treat.
- Top with extra chopped walnuts and a drizzle of chocolate sauce.
- Pair it with a slice of warm pie or cake for a delicious dessert combo.
- Enjoy it alongside your favorite 30-minute meals for a sweet finish!
Make Ahead and Storage
This ice cream is perfect for making ahead of time! Store it in an airtight container in the freezer for up to 2 weeks. Just remember to let it sit at room temperature for a few minutes before scooping for the best texture. If you’re looking for more delicious ideas, check out my Homemade Smoothies or Energy Boosting Smoothie recipes for a refreshing treat!
Now that you have this delightful recipe in your arsenal, I can’t wait for you to try it! Your family will be begging for seconds, and you’ll love how easy it is to make. Enjoy your homemade Banana Walnut Ice Cream, and happy cooking!
Banana Walnut Ice Cream
Ingredients
Method
- Blend walnuts with milk, strain to make walnut milk, and set aside.
- Blend bananas with walnut milk to create banana-walnut purée.
- Cook a thick custard with milk, honey, and cornstarch; cool quickly in an ice bath.
- Mix cooled custard with salt, vanilla, banana purée, and heavy cream; refrigerate for 4+ hours.
- Churn in ice cream maker, fold in walnuts and chocolate near the end, then swirl in melted chocolate mixture.
- Freeze in a container, cover with parchment, and chill for at least 3 hours before serving.