• A Taste of Down Home

Homemade Banana Ice Cream

July is ‘National Ice Cream Month,’ so what better way to celebrate than with a bowl of

homemade ice cream! Ice Cream has been a favorite dessert for a long time and making

homemade ice cream is a great summertime activity to enjoy with family and friends.

My father was known for making some of the best homemade ice cream. I remember those sweltering summer days at family gatherings when our parents brought out an ice cream freezer, a box of rock salt, and a bag of ice that it was time for homemade ice cream! My cousins and I would be so eager to help take turns cranking the old-fashioned hand-crank ice cream makers. Our parents would put a big, heavy towel on top, and we would sit on the steps taking turns cranking the handle for about 15 minutes. As that handle would become more and more difficult to turn, we knew the ice cream was almost done.

Homemade ice cream is almost like eating soft serve ice cream. It has to be eaten fast

or it puddles up quickly. If you can’t eat it all at once, transfer the ice cream to a container and freeze it until you are ready to enjoy it.

The recipe below is my father’s recipe for homemade banana ice cream, and I highly recommend giving it a try.

This recipe calls for raw eggs, which make the ice cream have a richer and creamier texture. Eggs also improve the stability of the ice cream by reducing the tendency to melt fast. However, if you prefer not to use raw eggs, you can use a pasteurized egg substitute.


Papa Jack’s Homemade Banana Ice Cream


2 – cans Eagle Brand Milk (not Pet milk)

3 – very ripe bananas, mashed

1 tbsp. banana flavoring

2 -cups sugar

2 – eggs, beaten

Whole milk - to fill line


  1. Combine all ingredients except the whole milk.

  2. Pour mixture in ice cream canister.

  3. Pour the whole milk in up to the fill line of the canister.

  4. Follow manufacturer’s directions for making the ice cream.


  • This recipe uses raw eggs and the consumption of raw eggs may cause Salmonella. You can use a pasteurized egg substitute, but make sure it is the whole egg, not just the egg whites.

  • Make sure the bananas are VERY ripe. They will blend in with the mixture better.



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