EASY BANANA ICE CREAM (TIPS + 10 FLAVORS!)
The ultimate guide to making EASY, perfect 1-INGREDIENT banana ice cream every time! We're sharing our top tips and tricks, plus 10 delicious flavors!
Provided by Minimalist Baker
Categories Dessert
Time 5m
Number Of Ingredients 17
Steps:
- Be sure to start with ripe and spotty bananas. Peel and slice into 1/2-inch slices for easier blending (large chunks tax the motor). Then add to a parchment-lined baking sheet and freeze until firm (3-4 hours or overnight).
- Add sliced frozen bananas to a food processor fitted with an "S" blade. Then blend for 4-5 minutes or until completely smooth, fluffy, and blended. You'll need to stop occasionally to stir and scrape the sides. You'll be left with a soft serve texture. See "FREEZING" below for freezing tips.
- Add sliced frozen bananas to a high-speed blender, our most recommended model being the Vitamix 5200 for ultimate control and its powerful motor. (The Kitchenaid KSB8270FP Pro Line Series works well, too.) Turn the Vitamix dial to its lowest setting and ensure the switch is flipped to "Variable" NOT "High" to start with. It's too much to jump the motor from 0-100 that fast.
- Once it's started blending, quickly switch from "Variable" to "High" speed and use the tamper to press down and stir/agitate the bananas, which should turn into soft-serve texture banana ice cream quite quickly. If the motor seems to be struggling, stop and pause momentarily. Be sure to switch back to low speed / "Variable," then switch to "High" speed every time to protect the motor.
- Adding flavor to your nice cream is easy! For every flavor besides strawberry, berry, or Salted Caramel, simply add the recommended amounts of each ingredient to your ice cream at this time and blend until creamy and smooth, scraping down the sides as needed. If making strawberry or berry, we recommend adding them at the beginning with the unblended bananas for best texture.
- At this point you have soft-serve texture banana ice cream. To get more of a scoopable ice cream texture, simply spread into a Tupperware or parchment-lined loaf pan and freeze for 2-3 hours. Then scoop with an ice cream scoop! If too firm, let thaw 15-30 minutes to soften.
- Best when fresh. See freezing instructions above. Frozen banana ice cream should keep for up to 1 month if well covered, though we find it's best when used within the first week.
Nutrition Facts : ServingSize 1 servings, Calories 105 kcal, Carbohydrate 26.9 g, Protein 1.3 g, Fat 0.4 g, SaturatedFat 0.1 g, Sodium 1 mg, Fiber 3.1 g, Sugar 14.4 g, UnsaturatedFat 0.13 g
BANANA CREAM PIE NO-CHURN ICE CREAM
This no-churn ice cream doesn't require any cooking or special equipment. All you have to do is mash up some bananas and whip some heavy cream. The whipped cream mimics the air that's incorporated into traditional ice cream when it's churning in an ice cream machine. For the strongest flavor, use really, really ripe bananas; mushy, bruised ones with black peels will work well. Large crumbles of vanilla wafers stirred into the ice cream and sprinkled on top add crunch.
Provided by Erin Jeanne McDowell
Categories ice creams and sorbets, dessert
Time 10m
Yield About 8 servings
Number Of Ingredients 7
Steps:
- In a large bowl, use a large fork or a potato masher to mash the bananas well. Add the condensed milk and mash again until the two are well combined. The mixture should be fairly smooth and only slightly lumpy.
- Using a silicone spatula, stir in the vanilla, cinnamon and salt. Set aside.
- In the bowl of an electric mixer fitted with the whip attachment or a handheld mixer, whip the heavy cream to medium peaks. Add about 1/4 of the whipped cream to the banana mixture and stir with the spatula to fully combine. (This lightens the mixture, making it easier to fold in the remaining whipped cream without losing too much aeration.)
- Add the remaining whipped cream in 2 to 3 additions, folding gently just to combine. Add all but 3 tablespoons of the crumbled wafer cookies to the mixture and gently fold them in until incorporated.
- Pour the mixture into a 9-by-9-inch pan and spread into an even layer. Sprinkle the reserved vanilla wafers evenly on top. Cover the ice cream with plastic wrap, gently pressing the wrap into the surface of the ice cream, and transfer to the freezer.
- Freeze the mixture until firm, at least 6 hours. Before serving, let the ice cream soften at room temperature for 10 minutes before scooping.
BANANA ICE CREAM ( NO MACHINE NEEDED)
All you need is a processor and frozen bananas. This recipe can be gluten and lactose free by replacing milk with rice milk or orange juice.
Provided by Wild Thyme Flour
Categories Frozen Desserts
Time 5m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Place the frozen bananas and sugar in a processor. process until it starts to pulverise.
- Start adding the milk and process until smooth and ice cream like.
- serve.
BANANA ICE CREAM
A cheap and easy ice cream recipe without cream: just evaporated milk, skim milk and sugar. I flavored the basic ice cream recipe with vanilla and banana puree to get rid of the evaporated milk taste but feel free to improvise!
Provided by MUMMYJO
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 8h45m
Yield 8
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the skim milk, evaporated milk, sugar and vanilla. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
- When the ice cream is done freezing, add the bananas and raisins and let them mix in. Transfer to a freezer container, and freeze overnight before serving to improve the texture.
Nutrition Facts : Calories 159.8 calories, Carbohydrate 32.9 g, Cholesterol 8.1 mg, Fat 2 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 52.3 mg, Sugar 27.7 g
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