This homemade berry banana ice cream is silky, fruity, and made without an ice-cream maker — just frozen bananas, bright currants, and whipped cream. Like our Banana Oat Pancakes, it turns everyday bananas into something special, with a fresh berry swirl in every spoonful.
Ingredients
- 5 bananas, sliced and frozen
- 200 ml (3/4 cup) cream (coconut cream works too)
- 200 g (1 1/2 cups) red currants
- 200 g (1 1/2 cups) black currants
Instructions
- Blend the frozen bananas with both currants until completely smooth.
- Separately whip the cream to peaks.
- Fold the berry-banana puree into the whipped cream and mix thoroughly.
- Transfer to a container and freeze overnight. Homemade ice cream is ready by morning.
Tips
- Freeze the bananas in a single layer first so they blend smoothly without thawing into a watery puree.
- For a dairy-free version, use chilled coconut cream and whip only the thick top layer. More no-churn ideas can be found at Serious Eats.
- Serve with extra fresh berries and a drizzle of honey, or pair it with our Light Banana Chocolate Mug Cake for a banana-lover’s dessert night.
Nutrition (per 100 g): 53.2 kcal | Protein 1.9 g | Fat 0.8 g | Carbohydrates 8.7 g
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