Banana Walnut Ice Cream Recipe -
Banana Walnut Ice Cream Recipe
  • READY IN 12+ hrs

Banana Walnut Ice Cream

Recipe by  

"This delicious and unique flavor ice cream is perfect for summer."

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Ingredients Edit and Save

Original recipe makes 8 cups Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    12 hrs 30 mins


  1. Heat 2 1/2 cups of the half-and-half in a large saucepan over medium heat until small bubbles begin to form around the edges. Remove from heat and set aside.
  2. Mix the egg yolks and sugar in a large bowl until smooth. While stirring, slowly pour the half-and-half into the egg mixture. Transfer the mixture to the saucepan and heat again over medium heat until bubbles begin to form around the edges. Remove from heat and return to the bowl. Stir in the heavy whipping cream.
  3. Puree the bananas and 3/4 cup half-and-half in a blender until smooth. Add puree to bowl and mix well. Cover and refrigerate until cold, 3 to 4 hours.
  4. Pour mixture into cylinder of ice cream freezer. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to the manufacturer's directions. Stir in the walnuts. Transfer to 1 quart containers and freeze overnight before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 14, 2008

Wonderfully creamy with a delightfully fresh banana taste--nothing beats ice cream with a cooked custard as its base. I scaled this down for my Cuisinart ice cream maker, using the ratio I like of 2 cups cream to 1 cup half and half. I prepared the custard as the recipe directs (be careful not to let it boil!), strained the mixture through a fine mesh strainer, then chilled it in an ice bath. When the mixture was cool I added the last cup of cream and the banana--didn't bother blending the two in the blender--then chilled it for several hours in the refrigerator. Finally, once the ice cream was churned, I turned it out into a large chilled bowl and stirred in the chopped walnuts as well as a good cup of chocolate fudge brownie chunks. I served this to four adults,and this was so good they all went back for second helpings, surrounding the ice cream container like kids!

Most Helpful Critical Review
Sep 17, 2010

The banana custard flavor of this ice cream is awesome, but I didn't like the consistency that I ended up with. I usually make my ice cream without eggs and it ends up smoother. This one seemed kind of icey.


24 Ratings

Jul 10, 2011

The recipe is another great way to use up ripe bananas that are sitting around in the kitchen. Beats making banana bread every time the bananas go too ripe. My family loved the recipe, but since they have a sweet tooth, I added dark chocolate chips and marsh mallows to the mixture before freezing.

Aug 13, 2007

Oh my goodness this is wonderful!!! I'm in heaven! This ice cream was easy & quick to make (quick once it got into the ice cream machine, at least!) - worth the wait for the original mixture to cool off. It's creamy and definitely banana-y. I had to make a couple of adjustments just because of my fridge contents - I only used 7 egg yolks, instead of the 8 called for, and I put in an extra banana. It's GOOD!!

Mar 15, 2011

This is an amazingly delicious ice cream. I made it exactly as written, but didn`t have an ice cream maker, so just put the custard in the freezer. The banana flavor is so rich, the texture is very creamy, nuts give an extra kick, although the ice cream will be delicious without nuts too. This is one of the most delicious ice cream recipes I`ve tried.

Nov 11, 2011

Didn't change a thing... Well, I added just a little more banana. :) And IT WAS AMAZING!!! Definately a keeper! Thank you so very very much for sharing such a great recipe!

Apr 04, 2011

VERY good ice cream! we leave out the walnuts, and sometimes add chocolate chips...always turns out perfectly. Thanks for a great recipe :)

Sep 21, 2010

Incredible! This was my first attempt at making ice cream. If I hadn't seen it come out of the ice cream maker I never would have guessed it was homemade. Wonderfully creamy! Certainly an indulgence food that I will need to limit to special occasions though :)


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  • Calories
  • 658 kcal
  • 33%
  • Carbohydrates
  • 40.7 g
  • 13%
  • Cholesterol
  • 343 mg
  • 114%
  • Fat
  • 53.1 g
  • 82%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 77 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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