EASY BANANA ICE CREAM
Ever get suck of throwing away overripe bananas because you don't have it in you to make banana bread? This is a great recipe because you just toss the overripe fruit into the freezer until you accumulate enough bananas for the recipe.
Provided by Sarah Abbott
Categories Frozen Desserts
Time 8h25m
Yield 1/2 Cup, 14 serving(s)
Number Of Ingredients 6
Steps:
- Freeze overripe bananas with skin on. Defrost for about a hour or until mushy. Peel skins and puree in food processor (or blender works too).
- Add corn syrup, lemon juice and vanilla and puree.
- Add the cream and milk slowly and mix until well blended.
- Chill mixture in fridge for 1.5-2 hours.
- Add the chilled mixture to ice cream maker and churn for 20-25 minutes.
- Freeze for 6 hours.
- Sometimes we add mini chocolate chips or peanut butter to the base. Or top with chocolate sauce, whipped cream and a cherry for a banana split sunday. This is much cheaper that a half gallon of store bought ice cream!
Nutrition Facts : Calories 121, Fat 3.9, SaturatedFat 2.3, Cholesterol 13.4, Sodium 18.8, Carbohydrate 22.2, Fiber 1.3, Sugar 10.4, Protein 1.3
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