Frozen Banana Custard Recipe

Yields: 4-6 servings
Prep time: 10 minutes
Freezing time: 4 hours minimum


  • 4 very ripe bananas (the more speckled, the sweeter!)
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Optional add-ins

  • 1/4 cup heavy cream (for extra richness)
  • 1 tablespoon cocoa powder (for chocolate flavor)
  • 1/4 cup chopped nuts (walnuts, pecans, pistachios)
  • A drizzle of honey or maple syrup


  • Food processor or blender
  • Medium saucepan
  • Whisk
  • Airtight freezer-safe container


Freeze the bananas: Peel bananas, slice into 1-inch chunks, and place on a parchment-lined baking sheet. Freeze for at least 2 hours, ideally overnight.

Make the custard base: In a saucepan, whisk eggs, sugar, and salt until light and fluffy. Gradually add milk while constantly whisking.

Heat the mixture: Place saucepan over medium-low heat. Whisk constantly until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.

Cool and blend: Remove from heat and stir in vanilla extract. Allow the custard to cool completely, then chill in the refrigerator for at least 30 minutes.

Combine custard and bananas: Add cooled custard and frozen bananas to the food processor or blender. Process until creamy and smooth, scraping down the sides as needed.

Add in your favorites (optional): This is where you can add in any of the optional ingredients – cream, cocoa powder, nuts, etc. Give it a quick pulse to combine.

Freeze: Pour the mixture into the freezer-safe container. Freeze for a minimum of 4 hours, or until firm enough to scoop.


  • Very ripe bananas are key! The riper the bananas, the sweeter the final product.
  • For smoother results: Let the frozen bananas thaw slightly (5-10 minutes) before adding to the custard.
  • Storage: Homemade frozen custard will keep well in the freezer for up to a week in an airtight container.


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