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Healthy Banana Nut Ice Cream

Jessica T. Brown
Deliciously creamy and naturally sweet, this Chunky Banana Nut Ice Cream blends ripe bananas, crunchy walnuts, and chocolate chunks into a wholesome frozen treat that’s both satisfying and easy to make at home.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling, Churning & Freezing: 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 14

Equipment

  • 1 Ice Cream Maker
  • 1 Vitamix Blender (or high-speed blender)
  • 1 Saucepan (medium size)
  • 1 Ice Cream Container (for storage)
  • 1 Cheesecloth or Nut Milk Bag

Ingredients
  

Banana Ice Cream:

  • 2 cups whole milk
  • 1½ cups walnuts chopped
  • ½ cup honey or sugar
  • 1½ tablespoons cornstarch
  • ¼ teaspoon salt
  • 3 large ripe bananas
  • 1 cup heavy cream
  • 1 tablespoon natural vanilla extract
  • 2 oz semi-sweet chocolate chopped

Chocolate Swirl (Optional):

  • 2 oz semi-sweet chocolate
  • 2 tablespoons heavy cream optional
  • 1 teaspoon light olive oil neutral tasting
  • 1 teaspoon instant coffee powder

Instructions
 

  • Prepare Walnut Milk: Place 1 cup of chopped walnuts and 1 cup of whole milk into a high-speed blender, like a Vitamix.
    Blend on high until the mixture becomes completely smooth and creamy, scraping down the sides as needed.
    Pour the blended mixture through a double-layered cheesecloth or nut milk bag, stirring occasionally to help the liquid pass through while separating the solids.
  • Blend Banana-Walnut Base: Return the strained walnut milk to the blender, add the peeled, ripe bananas, and blend on high until the mixture is silky smooth and free of lumps.
    This forms the creamy base that will carry both natural sweetness and flavor throughout the ice cream. Set aside while preparing the custard.
  • Dissolve Cornstarch: In a small bowl, combine the cornstarch with ¼ cup of milk and whisk until completely dissolved with no lumps remaining.
    This mixture will act as a thickening agent for the custard, ensuring a smooth, creamy texture without clumps.
  • Cook Custard Base: Pour the remaining 1 cup of milk and honey (or sugar) into a medium saucepan and heat over medium-high heat until it just begins to boil.
    Reduce the heat to low, slowly whisk in the cornstarch mixture, and stir constantly until it thickens to a custard consistency that lightly coats the back of a spoon.
    Remove the pan from heat and place it over an ice bath to cool slightly.
  • Combine Custard and Banana-Walnut Mix: Once the custard has cooled slightly, stir in the banana-walnut mixture, heavy cream, vanilla extract, and salt until fully combined.
    Ensure the mixture is smooth and homogenous for a perfectly creamy ice cream base.
  • Chill Ice Cream Base: Transfer the combined mixture into the refrigerator for several hours or overnight, or alternatively, place it over an ice bath for faster cooling.
    Chilling thoroughly ensures the ice cream churns evenly and develops the best texture.
  • Churn Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it begins to thicken.
    When the ice cream is nearly set, fold in the chopped walnuts and chocolate chunks evenly to create the signature “chunky” texture.
  • Optional Chocolate Swirl: In a small saucepan or microwave-safe bowl, melt the chocolate with heavy cream, olive oil, and instant coffee powder if using, stirring until smooth.
    Gently swirl into the ice cream before final freezing for added chocolate flavor and marbled effect.
  • Freeze for Serving: Transfer the churned ice cream into an airtight container, smoothing the top with a spatula, and press a piece of parchment paper on the surface to prevent ice crystals.
    Freeze for at least 2–4 hours, or until fully firm, before scooping and serving.

Notes

  • Use fully ripe bananas for maximum natural sweetness and creamy texture.
  • For smoother walnut milk, blend walnuts longer and strain carefully to remove all solids.
  • Honey can be substituted with sugar or maple syrup, but avoid strong-flavored varieties.
  • Churn the ice cream only after the base is thoroughly chilled for optimal texture.
  • Fold in chocolate and walnuts near the end of churning to prevent them from sinking.
  • Optional chocolate swirl adds visual appeal and enhances flavor, but can be omitted for a lighter version.
  • Store ice cream in the freezer door for slightly softer, scoopable consistency.