Easy Banana Nutella Ice Cream Recipe – No Machine Needed

Last Updated on 2 months by Neha Deshmukh

Easy Banana Nutella Ice Cream Recipe – No Machine Needed

Hey everyone! If you’re anything like me, you have a soft spot for ice cream. But sometimes, you just crave a sweet treat right now and don’t want to deal with the fuss of an ice cream machine. Well, guess what? You don’t need one! This Banana Nutella Ice Cream is ridiculously easy, requires just a few ingredients, and tastes absolutely divine. I first stumbled upon this recipe when my niece was visiting, and we were looking for a quick, fun dessert to make together. It was a hit then, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

Let’s be real, who doesn’t love banana and Nutella? This recipe combines those two incredible flavors into a creamy, dreamy ice cream that’s ready in under 15 minutes (plus freezing time, of course!). It’s perfect for a hot summer day, a quick dessert fix, or when you just need a little something sweet to brighten your day. Plus, it’s super satisfying knowing you made something so delicious with so little effort.

Ingredients

Here’s what you’ll need to whip up this magic:

• 2 big bananas (about 200g)
• 1/4 cup Nutella (about 60ml) – the good stuff makes a difference!
• 1/4 teaspoon vanilla essence (optional, but recommended)

Ingredient Notes

Okay, let’s talk ingredients. The star of the show is definitely the banana. You want them to be ripe – like, nicely speckled – but not too mushy. The riper they are, the sweeter and creamier your ice cream will be.

And about that Nutella… don’t skimp! A good quality Nutella really elevates the flavor. I always reach for the classic hazelnut spread, but feel free to experiment with different varieties (more on that later!). Finally, the vanilla essence is optional, but it adds a lovely warmth and depth of flavor.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, peel and slice those bananas. Arrange the slices in a single layer on a ziplock bag and pop them in the freezer overnight. Seriously, don’t skip this step – frozen bananas are key to the creamy texture.
2. Once the bananas are frozen solid, it’s blending time! Add the frozen banana slices to your blender. Blend, blend, blend until it’s smooth and creamy. You might need to stop and scrape down the sides a few times.
3. Now, add in that glorious Nutella. Blend again until everything is fully combined and you have a beautiful, chocolatey banana mixture.
4. If you’re using it, mix in the vanilla essence and pulse briefly to incorporate.
5. Transfer the mixture to a freezer-safe container. I like to use a loaf pan or a Tupperware container.
6. Freeze for 8-10 hours, or until solid. Patience, my friend, patience!
7. Before serving, let the ice cream sit at room temperature for about 2 minutes to soften slightly. This makes it easier to scoop. Garnish with chocolate shavings or sprinkles, and serve immediately!

Expert Tips

Want to make this ice cream even better? Here are a few of my go-to tips:

• Consistency is key: If your blender is struggling, add a tiny splash of milk (dairy or plant-based) to help things along. But be careful not to add too much, or it will affect the texture.
• Preventing ice crystals: Make sure your freezer is cold enough! Also, pressing plastic wrap directly onto the surface of the ice cream before freezing can help prevent ice crystals from forming.
• Blending power: A high-powered blender will give you the smoothest results. But if you don’t have one, don’t worry! Just blend for a little longer and scrape down the sides frequently.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas to get you started:

• Vegan Option: Swap the Nutella for a plant-based chocolate spread. There are some amazing options available now!
• Different Nutella Flavors: Experiment with white chocolate Nutella, dark chocolate Nutella, or even pistachio Nutella.
• Spice Level: Add a pinch of cinnamon or nutmeg for a warm, cozy flavor. My grandma always added a tiny bit of cardamom – it’s delicious!
• Festival Adaptations: This is a perfect treat for summer celebrations like Holi or Eid. You can even add a sprinkle of rose petals for a festive touch.

Serving Suggestions

This ice cream is amazing on its own, but it’s even better with toppings!

• Try adding chopped nuts, fresh berries, or chocolate chips.
• Serve it with warm waffles or brownies for an extra decadent treat.
• A drizzle of honey or maple syrup is always a good idea.

Storage Instructions

Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. Keep in mind that it may become a little icy over time, but it will still be delicious!

FAQs

1. Can I use overripe bananas for this recipe?

Yes, absolutely! In fact, overripe bananas are ideal because they’re sweeter and softer. Just make sure they’re not completely black and mushy.

2. What if I don’t have a high-powered blender?

No problem! Just blend for a longer time and scrape down the sides frequently. You might need to add a tiny splash of milk to help things along.

3. How long can I store the ice cream in the freezer?

You can store it for up to 2 weeks, but it’s best enjoyed within a few days for optimal texture.

4. Can I add other flavors to this ice cream, like peanut butter?

Definitely! Feel free to get creative. Peanut butter, caramel sauce, or even a swirl of jam would all be delicious additions.

5. Why is my ice cream icy instead of creamy?

This could be due to a few things. Make sure your bananas are frozen solid, your blender is powerful enough, and your freezer is cold enough. Also, pressing plastic wrap onto the surface of the ice cream before freezing can help prevent ice crystals.

Enjoy your homemade Banana Nutella Ice Cream! Let me know in the comments how it turns out for you. Happy blending!