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Gluten Free Homemade Banana Chocolate Chip Ice Cream

Updated: Aug 29

A quick, easy, delicious gluten free homemade ice cream for the family to enjoy Great to serve to guests at holidays or parties.

Prepare to make the whipped cream: For best results, everything should be ice cold. Place your bowl and beaters into the refrigerator for approximately one hour. Remove when you are ready to use them. You want to be sure your heavy cream is very cold. Do not remove from refrigerator until the minute you are going to use it.

Peel bananas and cut off top and bottom. Cut into thin slices and place into a pot. Add butter and powdered sugar and cook on medium heat Cook until butter and sugar melt and bananas are soft, stirring often.

Using an immersion blender, blend together well until everything is very smooth then set aside to cool.

When mixture is cool, add in condensed milk and mix together well with a large spoon.

Next, make the whipped cream. Pour cream into your bowl. Add sugar and vanilla. Mix on high with a hand held beater until it becomes whipped cream. This will take a bit, be patient. Do not over mix. Watch it closely. If you over mix it, you will ruin the cream and have to start over.

Gently fold whipped cream into the cooled banana mixture. Add in chocolate chips and mix well. Place into a freezer safe container, flatten out, cover and freeze at least over night.

Remove from freezer, serve and enjoy.


4 semi ripe bananas

2 1/2 tablespoons butter

1 teaspoon powdered sugar

3/4 cups condensed milk

2 1/2 cups heavy cream

1 tablespoon sugar

1 teaspoon vanilla

1/2 cup gluten free chocolate chips - I prefer Enjoy Life brand

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