Best Iced Banana Cream Recipes

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EASY BANANA ICE CREAM (TIPS + 10 FLAVORS!)



Easy Banana Ice Cream (Tips + 10 flavors!) image

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

2 ½ cups sliced frozen ripe banana
1-2 tsp maple syrup or other sweetener of choice ((optional))
Vanilla ((base recipe + 1 tsp vanilla extract))
Strawberry ((base recipe + 1 cup frozen strawberries, organic when possible))
Berry ((base recipe + 1 cup frozen mixed berries))
Green Dream ((base recipe + 1 tsp spirulina + 1-2 tsp matcha))
Chocolate ((base recipe + 2 Tbsp cacao or cocoa powder))
Chocolate Nut Butter ((base recipe + 2 Tbsp cacao powder + 2 Tbsp nut butter))
Peanut Butter ((base recipe + 2-3 Tbsp peanut butter or other nut butter of choice))
Chocolate Tahini
Sea Salt Caramel ((4-6 soaked pitted dates + healthy pinch sea salt))
Cookie Dough
Sliced fresh fruit ((such as kiwi, banana, or berries))
Cacao nibs
Nut butter
Shredded coconut
Seed cycling mixes

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

EASY BANANA ICE CREAM



Easy Banana Ice Cream image

When bananas are over-ripe, don't throw them away. Peel them, wrap them in plastic wrap, and freeze them. Two ingredients are all you need to make this family-pleaser.

Provided by ANNE MARSHALL

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 5m

Yield 2

Number Of Ingredients 2

2 peeled and chopped bananas, frozen
½ cup skim milk

Steps:

  • Combine frozen bananas and 1/4 cup skim milk in a blender; blend for 30 seconds. Add remaining 1/4 cup milk and blend on high speed until smooth, about 30 seconds more.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 30 g, Cholesterol 1.2 mg, Fat 0.4 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 26.9 mg, Sugar 17.5 g

BANANA ICE CREAM



Banana Ice Cream image

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 30m

Yield About 1 1/2 pints

Number Of Ingredients 10

4 very ripe medium bananas
2 tablespoons sugar
1 teaspoon lemon juice
Pinch of salt
1/2 cup buttermilk
A few drops of vanilla extract (optional)
2 cups heavy cream
2/3 cup sugar
1/8 teaspoon fine sea salt
6 large egg yolks

Steps:

  • In a blender, purée bananas, sugar, lemon juice and salt until smooth.
  • In a small pot, simmer heavy cream, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
  • Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  • Strain through a fine-mesh sieve into a bowl. Stir buttermilk and the fruit purée into base. Add a few drops of vanilla extract if desired. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
  • Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 10 grams, Sodium 88 milligrams, Sugar 20 grams

BEST BANANA ICE CREAM



Best Banana Ice Cream image

My son-in-law says this is the best banana ice cream he's ever had. It's always requested at family gatherings. -Donna Robbins, Skiatook, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 quarts.

Number Of Ingredients 8

4 cups half-and-half cream
2-1/2 cups sugar
Dash salt
4 eggs, lightly beaten
4 cups heavy whipping cream
1 can (5 ounces) evaporated milk
3 teaspoons vanilla extract
2 cups mashed ripe bananas (4 to 5 medium)

Steps:

  • In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 308 calories, Fat 20g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 55mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 0 fiber), Protein 4g protein.

NINJA CREAMI BANANA ICE CREAM



Ninja Creami Banana Ice Cream image

Hubby saw a commercial for the Ninja Creami and now this is our new kitchen toy! We have been experimenting with different flavors and so far this is his favorite.

Provided by Yoly

Categories     Ice Cream

Time P1DT10m

Yield 8

Number Of Ingredients 5

1 cup mashed ripe bananas
1 cup whole milk
⅓ cup sugar
1 tablespoon sour cream
¾ cup heavy whipping cream

Steps:

  • Combine bananas, milk, sugar and sour cream in a bowl. Use a hand mixer or immersion blender to fully incorporate all ingredients. Add heavy whipping cream and stir with a spoon until combined. Pour into 2 Ninja Creami pint containers. Freeze for 24 hours.
  • Following manufacturers instructions, insert pint container into outer bowl. Push 'Ice Cream' button. When done spinning, push 'Re-spin' button.

Nutrition Facts : Calories 156.1 calories, Carbohydrate 16.8 g, Cholesterol 34.4 mg, Fat 9.7 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 6 g, Sodium 21.9 mg

BANANA ICE CREAM



Banana Ice Cream image

Provided by Alton Brown

Categories     dessert

Time 6h35m

Yield about 1 quart

Number Of Ingredients 5

6 (approximately 2 1/4 pounds) ripe bananas
1 tablespoon fresh squeezed lemon juice
3/4 cup light corn syrup
1 vanilla bean, scraped
1 1/2 cups heavy cream

Steps:

  • Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.

BANANA ICE CREAM



Banana Ice Cream image

Homemade Banana Ice Cream. TO DIE FOR. Rich, creamy, and studded with big chunks of dark chocolate. Simple, from-scratch recipe that anyone can make!

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 9h

Number Of Ingredients 9

2 cups heavy cream
5 large egg yolks (save the whites for another use)
1 cup whole milk (yes, it must be WHOLE milk!)
2/3 cup sugar
1/4 teaspoon kosher salt
3 large very ripe bananas ((or 4 medium) the more brown, the better)
1 tablespoon pure vanilla extract
1 tablespoon dark rum ( or vodka*)
4 ounces bittersweet chocolate (roughly chopped (about 2/3 cup))

Steps:

  • Prep your workstation: Create an ice bath by placing a moderate amount of ice and water in a large bowl. Set an empty, medium bowl in the larger one on top of the ice. Pour the heavy cream into the medium bowl and set a strainer on top. In a separate bowl, whisk the egg yolks until well combined.
  • In a medium saucepan over medium heat, stir together the milk, sugar, and salt until small bubbles form along the edges and the sugar has dissolved. Do not let boil.
  • Gradually pour some of the milk into the bowl with the egg yolks, whisking constantly as you pour (I like to use a ladle for this). Once you've poured in some of the milk, return the saucepan to the stove over low heat. Slowly pour the yolks into the saucepan, stirring constantly. This process is called tempering and will keep the eggs from scrambling.
  • Continue cooking the egg-milk mixture (also called custard) over low heat, stirring constantly and scraping the bottom of the saucepan with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of the spatula. Strain the custard into the bowl with the heavy cream.
  • Place half of the custard into a blender or food processor with the bananas. Puree until smooth, then pour it back into the bowl with the rest of the custard. Stir in the vanilla extract and rum. Cover, pressing a piece of plastic wrap against the surface, then chill thoroughly in the refrigerator for at least 4 hours or, if time allows, overnight.
  • Freeze the ice cream in your ice cream maker according to the manufacturer's instructions, adding the chocolate during the last 5 minutes of churning. Transfer the ice cream to an airtight container and freeze 3 hours or overnight. Let stand at room temperature 10 minutes before serving.

Nutrition Facts : ServingSize 1 (of 8), about 0.5 cup, Calories 455 kcal, Carbohydrate 39 g, Protein 6 g, Fat 31 g, SaturatedFat 18 g, TransFat 0.01 g, Cholesterol 186 mg, Fiber 2 g, Sugar 32 g, UnsaturatedFat 11 g

BOURBON ICE CREAM



Bourbon Ice Cream image

The brown sugar in this decadent bourbon ice cream gives a hint of caramel flavor, which complements the bourbon. When the custard is still liquid, before it goes into the ice cream maker, add more or less bourbon to suite your taste. -Peggy Woodward, Taste of Home Senior Food Editor

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 cups.

Number Of Ingredients 7

2 cups heavy whipping cream
2 cups 2% milk
3/4 cup packed brown sugar
1/8 teaspoon salt
6 large egg yolks
3 to 4 tablespoons bourbon
2 teaspoons vanilla extract

Steps:

  • In a large heavy saucepan, combine cream, milk, sugar and salt. Heat over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in bourbon and vanilla. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

Nutrition Facts : Calories 295 calories, Fat 21g fat (13g saturated fat), Cholesterol 169mg cholesterol, Sodium 75mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 5g protein.

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