Hummingbird Cake Ice Cream Recipe

Hummingbird cake ice cream is a frozen take on the classic Southern cake, with banana, pineapple, pecans, and warm spices folded into a rich, custard-style base. It works because the sweet, fruity cake flavors translate perfectly into a creamy scoop, and the toasted pecans add a crunchy contrast to the smooth ice cream. This recipe uses a cooked custard base for a velvety texture that holds up well in the freezer.

Ingredients

2 cups (480 ml) heavy cream
1 cup (240 ml) whole milk
3/4 cup (150 g) granulated sugar
1/4 cup (60 g) light brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
5 large egg yolks
1 teaspoon vanilla extract
1 cup (225 g) mashed ripe banana (about 2 medium bananas)
1/2 cup (85 g) crushed pineapple, well drained
1 cup (110 g) pecans, toasted and chopped

Instructions

In a medium saucepan, combine the heavy cream, milk, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot and the sugars are dissolved, but do not let it boil.
In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1 cup of the hot cream mixture into the yolks, whisking constantly to temper them. Then pour the yolk mixture back into the saucepan.
Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon and reaches 170°F (77°C) on a food thermometer. This should take about 5–7 minutes. Do not let it boil.
Remove the custard from the heat and stir in the vanilla extract. Pour it through a fine-mesh strainer into a clean bowl to remove any cooked egg bits.
Stir in the mashed banana and crushed pineapple. Let the mixture cool to room temperature, about 30 minutes. Then cover and refrigerate until completely chilled, at least 4 hours or overnight.
Once the base is cold, churn it in an ice cream maker according to the manufacturer’s instructions, usually 20–25 minutes, until it reaches a soft-serve consistency.
In the last 2 minutes of churning, add the toasted pecans so they distribute evenly.
Transfer the ice cream to an airtight container. Press a piece of plastic wrap directly onto the surface, then cover with the lid. Freeze for at least 2 hours, or until firm enough to scoop.

Tips

Use ripe bananas: The riper the banana, the more flavor it will impart. Look for bananas with brown spots on the peel. If you only have underripe bananas, you can roast them in a 350°F (175°C) oven for 15 minutes to concentrate their sweetness.
Drain the pineapple well: Excess liquid from the pineapple can make the ice cream icy. Press the crushed pineapple in a fine-mesh strainer to remove as much juice as possible before adding it to the custard.
Chill the base thoroughly: Do not skip the chilling step. A warm base will not churn properly and will result in a icy, grainy texture. Plan for at least 4 hours of chilling time.
No ice cream maker? You can make this a no-churn ice cream by folding the chilled base into 2 cups (480 ml) of whipped heavy cream, then freezing in a loaf pan. The texture will be lighter, but still delicious.

Serving Suggestions

Scoop the ice cream into bowls or cones. For a true hummingbird cake experience, serve it alongside a slice of plain pound cake or a warm banana bread muffin. A drizzle of caramel sauce or a sprinkle of extra toasted pecans on top adds a nice touch. It also pairs well with a cup of strong coffee or iced tea.

Variations

Cream cheese swirl: Soften 4 oz (115 g) cream cheese and beat it with 1/2 cup (60 g) powdered sugar and 1 teaspoon vanilla. After churning, layer the ice cream with the cream cheese mixture in the container, then swirl with a knife.
Add coconut: Fold in 1/2 cup (40 g) shredded sweetened coconut with the pecans for a tropical twist.
Spice it up: Increase the cinnamon to 1 teaspoon and add 1/4 teaspoon ground ginger for a warmer spice profile.
No banana: If you don’t like banana, substitute an equal amount of unsweetened applesauce. The texture will be slightly different, but still creamy.

Storage and Reheating

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals, press plastic wrap directly onto the surface before sealing. If the ice cream becomes too hard, let it sit at room temperature for 5–10 minutes before scooping. Do not microwave the ice cream, as it will melt unevenly. This recipe is meant to be enjoyed cold; there is no reheating involved.

Frequently Asked Questions

Can I use low-fat milk or cream? Yes, but the ice cream will be less creamy and more icy. For best results, stick with whole milk and heavy cream. You can substitute half-and-half for the whole milk, but not for the heavy cream.

Do I need to cook the custard? Yes, cooking the custard is essential for two reasons: it thickens the base and it safely cooks the egg yolks. The mixture must reach 170°F (77°C) to ensure the eggs are safe to eat. If you prefer a no-cook version, use pasteurized eggs and skip the heating step, but the texture will be thinner.

Can I make this without an ice cream maker? Absolutely. Follow the no-churn option in the Tips section. Just make sure to whip the heavy cream to stiff peaks and fold it gently into the chilled custard to keep it airy.

Why is my ice cream icy? Icy ice cream usually means too much water in the base. Make sure to drain the pineapple thoroughly and use ripe bananas. Also, churn the ice cream long enough—if it’s under-churned, it will have large ice crystals. Finally, always chill the base completely before churning.

Can I freeze the ice cream in individual portions? Yes, you can scoop the churned ice cream into muffin tins lined with paper liners, then freeze. Once solid, transfer the scoops to a zip-top bag for easy single servings.

How long will this ice cream keep? It will keep for up to 2 weeks in the freezer, but the texture is best within the first week. After that, it may develop ice crystals and lose some creaminess. Always cover the surface with plastic wrap to extend its quality.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).