3-Flavor Homemade Ice Cream (Mango, Strawberry, Banana)

Thank you so much for being here. It means a lot that you’re choosing to spend a little time in my kitchen today—virtually, of course! If you’re anything like me, there’s something magical about homemade ice cream. It’s nostalgic, rewarding, and infinitely customizable. And today, I’m thrilled to share a recipe that combines not one but three incredible flavors in a no-fuss, no-churn way. This 3-flavor homemade ice cream (mango, strawberry, banana) is creamy, fruity, and so easy to make. It’s also egg-free, made with real fruit, and completely beginner-friendly.

What Is 3-Flavor Homemade Ice Cream?

This recipe is a celebration of three distinct and crowd-pleasing fruit flavors—mango, strawberry, and banana—each transformed into a silky, creamy frozen dessert that tastes like sunshine in a bowl. All three are built on the same simple base of milk, cream, sugar, and fruit purée, thickened slightly with corn flour to create that classic scoopable consistency. Best of all, this recipe skips the eggs and doesn’t require any fancy equipment like an ice cream maker.

With one basic method and three delicious outcomes, this is the kind of recipe that earns a permanent place in your summer (or year-round!) dessert rotation.

Reasons to Love This Recipe

There’s so much to adore about this trio of fruity homemade ice creams. Whether you’re making one flavor or all three, here’s why I know you’ll fall in love with this recipe:

• No ice cream machine needed, just basic kitchen tools.
• 100% egg-free and no need to cook a custard.
• Made with real, ripe fruit—not flavoring or syrups.
• Flexible enough to make one flavor or all three.
• Freezer-friendly and perfect for prepping ahead.
• Naturally gluten-free and easy to make vegetarian or dairy-free with a few simple swaps.

Each scoop delivers a smooth, creamy texture with vibrant, natural fruit flavor. It’s anything but boring!

What Does It Taste Like?

Let’s break down the flavor experience:

Strawberry Ice Cream is sweet and slightly tart with that classic berry flavor we all know and love. It tastes just like a scoop from your favorite old-school ice cream shop.

Banana Ice Cream is mellow and comforting with a naturally sweet profile. It has the most custard-like texture thanks to the starchiness of the banana, and it pairs beautifully with chocolate, caramel, or peanut butter toppings.

Mango Ice Cream is the tropical dream—rich, smooth, and full of sun-kissed flavor. It’s the creamiest of the three and somehow feels both refreshing and indulgent at the same time.

Why You Should Make It

This recipe isn’t just about flavor—it’s about freedom. Freedom from store-bought ice cream with unpronounceable ingredients, freedom from complicated techniques, and freedom to mix, match, and experiment with different fruits and toppings.

It’s also a fantastic way to use up extra ripe bananas or those strawberries and mangos that are just about to turn. Plus, it’s a great activity to do with kids, guests, or just by yourself when you need a little kitchen therapy.

Ingredients for Each Flavor

Each flavor uses the same base ingredients, which makes batch-prepping super efficient. Here’s what you’ll need per flavor:

• 1 cup whole milk
• 1 teaspoon corn flour (cornstarch)
• 1 cup cold whipping cream
• ¼ cup granulated sugar
• 1 cup fruit purée (choose strawberry, banana, or mango)

For the purées:

• Strawberry: Blend 1 cup chopped strawberries until smooth.
• Banana: Mash or blend 1 ripe banana. No need to strain.
• Mango: Blend 1 cup ripe mango chunks into a smooth purée.

Tools You’ll Need

• Blender or food processor for making fruit purée
• Saucepan for thickening the milk mixture
• Mixing bowls
• Electric mixer or hand whisk for whipping cream
• Rubber spatula for folding
• Freezer-safe containers with tight-fitting lids

Ingredient Notes and Variations

• Milk: Whole milk gives the best richness, but 2% will also work. For a dairy-free version, try using almond or oat milk, though the texture may be slightly less creamy.
• Corn Flour (Cornstarch): This little bit of starch helps stabilize the mixture and prevents icy texture. Don’t skip it.
• Whipping Cream: Go for heavy or double cream with at least 35% fat for optimal results.
• Sugar: You can use white sugar, but feel free to try honey, maple syrup, or even agave for a different twist. Keep in mind that liquid sweeteners may slightly affect freezing time and texture.
• Fruit Purée: Fresh or frozen fruit both work well. Just thaw frozen fruit before puréeing, and if your fruit is extra juicy (like strawberries), you may want to strain some of the excess liquid for a more concentrated flavor.

Step-by-Step Instructions

Step 1: Make the Fruit Purée

Each fruit purée is made individually. Simply blend or mash the fruit until smooth and set aside in the refrigerator to keep it chilled.

• For strawberries: Blend 1 cup chopped strawberries until smooth.
• For mango: Blend 1 cup ripe mango chunks into a purée.
• For banana: Mash or blend 1 ripe banana. No need to strain.

Step 2: Thicken the Milk

In a small saucepan, whisk together 1 cup whole milk with 1 teaspoon corn flour. Place over medium-low heat and stir constantly until the mixture thickens slightly—enough to coat the back of a spoon. This should take about 5–7 minutes. Remove from heat and allow to cool to room temperature.

Step 3: Whip the Cream

In a large mixing bowl, whip 1 cup cold whipping cream with ¼ cup sugar until soft peaks form. The cream should hold its shape when you lift the beaters but still be silky and not grainy or stiff.

Step 4: Combine

Gently fold the cooled milk mixture and fruit purée into the whipped cream using a spatula. Be careful not to deflate the mixture too much. Fold until everything is evenly mixed and smooth.

Step 5: Freeze

Transfer the mixture to a freezer-safe container, smooth the top, and cover tightly with a lid or plastic wrap. Freeze for at least 6 to 8 hours or overnight for best results.

Repeat the steps for each flavor if you’re making all three.

Serving Suggestions

While these ice creams are stunning on their own, here are a few ways to make them extra-special:

• Serve the banana ice cream with a drizzle of chocolate sauce or chopped nuts.
• Pair the strawberry version with fresh berries or crushed meringue.
• Enjoy the mango flavor with toasted coconut flakes or lime zest for a tropical twist.
• Make an ice cream flight—scoop all three flavors into small bowls and serve together.
• Add a scoop to milkshakes, smoothies, or affogatos for a fruity upgrade.

And if you’re in the mood for something a little more grown-up, try pairing these frozen treats with a refreshing cocktail. The tropical flair of this Frozen Sunrise Margarita would go perfectly with mango ice cream, while the candy-inspired notes in this Sweet Tart Candy Moonshine are fun to pair with strawberry. For banana, a chilled glass of the juicy and colorful Double Melon Bomb is surprisingly delightful.

Tips for Success

• Chill your mixing bowl and beaters before whipping the cream to help it form peaks faster.
• Make sure the milk mixture is fully cooled before folding it into the cream to prevent deflating.
• Use ripe, flavorful fruit for the best-tasting purée.
• Freeze in shallow containers if you want your ice cream to set faster.
• Let the ice cream sit at room temperature for 5 to 10 minutes before scooping to soften slightly.

Storage Instructions

Store each flavor in its own airtight container in the freezer. Homemade ice cream is best enjoyed within one to two weeks for optimal texture and flavor, although it will technically keep for longer. Make sure the containers are sealed well to avoid freezer burn and crystallization.

You can also portion it into individual silicone molds or small jars for easy grab-and-go servings.

Frequently Asked Questions

Can I use other fruits?
Absolutely! Try peaches, blueberries, raspberries, or even a tropical blend. Just be sure to keep the purée to around 1 cup per batch.

Is it okay to mix all three flavors together?
Yes! You can layer them in the same container for a striped effect or swirl them together gently for a marbled look.

Can I make this recipe sugar-free?
You can use your preferred sweetener, such as Stevia or monk fruit, but be aware that some sugar substitutes may change the texture.

Why did my ice cream turn icy?
If your fruit purée is very watery, that can lead to iciness. Try straining out excess juice or adding a little extra cream to maintain creaminess.

Can I double the recipe?
Yes, you can scale this recipe up easily. Just make sure you have enough freezer space and use separate containers if needed to maintain quality.

Final Thoughts

This 3-flavor homemade ice cream (mango, strawberry, banana) is more than just a dessert—it’s a celebration of fresh ingredients, easy techniques, and joyful flavors. Whether you whip up just one flavor or go all in with the trio, I promise it’ll become a go-to in your kitchen. You don’t need any special tools, just a love for good food and a freezer ready for something wonderful.

If you enjoyed this recipe, don’t miss these other frozen favorites and cocktail companions that bring even more fun to your table:

• Sweet Tart Candy Moonshine
• Frozen Sunrise Margarita
• Double Melon Bomb

I’d love to hear how your ice cream turned out! Feel free to leave a review, share your photos in the comments, or tag me on Pinterest so I can see your creations. Nothing brings me more joy than seeing these recipes come to life in your kitchens.

Nutritional Information (Per ½ Cup Serving)

• Calories: 190
• Total Fat: 14g
• Saturated Fat: 9g
• Carbohydrates: 16g
• Sugars: 14g
• Protein: 2g
• Fiber: 0.5g
• Sodium: 25mg

Print