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I’ve had my eye on the Ninja Creami ice cream maker for absolutely ages now, so you better believe that when I saw it heavily discounted in a flash sale on Amazon, it was in my basket quicker than you can ‘Mr. Whippy’.

I’m absolutely loving the machine so far, and I’ve been on quite the mission to perfect a handful of basic recipes that I can use as a base for lots of different creations. Banana ice cream is my all-time favourite, and so of course that seemed like the most sensible place to start.

With a little trial and error, I created this recipe that I’m sharing here, and I hope you’ll agree that it’s pretty close to perfect. I combine heavy cream with condensed milk for a rich, milky, sweet flavor that’s ridiculously more-ish without being too sickly. The addition of condensed milk, paired with a little bit of vanilla extract and fresh, ripe bananas means that no artificial sweeteners are required, so it’s a fantastic choice if you like to keep things as natural as possible, and you want to avoid extras like pudding mixes.

Please note, I’m in no way affiliated with Ninja, and I’ve got no professional ties to the company. I’m simply a keen ice cream maker who loves trying out new gadgets and methods of creating my own frozen treats at home. All views here are my own, as a user of the machine!

Why You’ll Love This Ninja Creami Banana Ice Cream Recipe

It’s a classic! A good banana ice cream recipe is something that all self-respecting frozen treat lovers should have in their repertoire, and it’s a fantastic staple for keeping in the freezer for when those ice cream cravings hit.

It’s also a super simple recipe that requires ingredients you’ll likely already have in your pantry. If you prefer to avoid artificial sweeteners and flavorings, this one’s for you.

As well, it’s the perfect base for adding in extra mix-ins and creating tons of different flavor combinations. Some good choices include chocolate chips, peanut butter cups, and cookies.

Ingredients You’ll Need

Ripe bananas: Do make sure they’re ripe. It’s worth waiting a day or two if you need to – I promise it’s worth the wait!
Condensed milk: I like to use Carnation, but any brand or the grocery store’s own will be fine. You won’t be using the whole can, so you can either freeze the leftovers in an airtight container for up to three months, or of course, use it to make some more ice cream recipes!
Heavy cream: The high fat content in cream is what helps created that satisfyingly creamy texture and mouth feel. It also adds flavor, and it absorbs and carries the other flavors to really help them to shine.
Vanilla extract: Use the highest quality extract you can find for the best flavor.
Salt: I know it sounds a little strange, but you’ll just be using a very tiny amount!
Toppings and mix-ins: Totally optional, and this ice cream tastes delicious just as it is. I like to add some grated chocolate shavings or rainbow sprinkles just before serving.

Tips & Tricks

I use the ‘Ice Cream’ setting on the Ninja Creami, as I’ve found this works best for heavy cream based recipes
Don’t be tempted to spin your ice cream before it’s been in the freezer for a full 24 hours!
Leave your tub out of the freezer for 10-15 minutes before spinning for the perfect creamy texture
You can, of course, pop any leftovers back in the freezer. When you want to enjoy the ice cream again, let it sit out for around 15 minutes so it’s scoopable

How To Make Ninja Creami Banana Ice Cream

(Please note that the full, printable recipe card is available below!)

Add bananas to a mixing bowl and mash with the back of a folk
Stir in the condensed milk, heavy cream, vanilla extract, and pinch of salt, and gently mix until combined
Pour the mixture into the Ninja Creami tub, secure the lid, and place in freezer for 24 hours
Remove from the freezer, remove the lid, and spin on the ‘Ice Cream’ setting. You may find that you need to spin once more for the best texture
Enjoy your ice cream! I like to leave mine to sit on the bench for 15 minutes before tucking in