Banana Ice Recipes

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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.

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

CREAMY BANANA ICE CREAM



Creamy Banana Ice Cream image

This is a very simple and easy way to make banana ice cream. I hope you'll enjoy it as much as my family does and I do. You can also substitute the banana with a different fruit, but i find it tastes best with banana.

Provided by Katherine

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 5h5m

Yield 6

Number Of Ingredients 3

4 bananas, sliced
½ cup milk
½ cup heavy whipping cream

Steps:

  • Line a baking sheet with parchment paper. Arrange banana slices on paper and freeze until solid, 3 to 5 hours.
  • Peel bananas from the parchment paper and place in the blender. Add milk and cream and blend until smooth; transfer to a sealable container and freeze until set, about 2 hours.

Nutrition Facts : Calories 148.6 calories, Carbohydrate 19.5 g, Cholesterol 28.8 mg, Fat 8 g, Fiber 2 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 16.7 mg, Sugar 10.6 g

ONE-INGREDIENT BANANA ICE CREAM



One-Ingredient Banana Ice Cream image

This outrageously easy "ice cream" is just the sort of dessert to please everyone at the table - the vegans, the lactose-intolerant, the paleo enthusiasts, the picky children. Just toss four frozen bananas into a blender and give it a good whirl. If you like soft-serve consistency, eat it right away (and adding a few tablespoons of milk to the blender wouldn't hurt, but it's not necessary). For more traditional scoops, freeze it in an airtight container, and dole out as you would the Ben & Jerry's. Consider adding a spoonful of peanut butter, Nutella or honey; a handful of chocolate chips or almonds; or a 1/2 teaspoon of powdered ginger, cardamom or cinnamon.

Provided by The New York Times

Categories     easy, ice creams and sorbets, dessert

Time 6h10m

Yield Four servings

Number Of Ingredients 1

4 ripe bananas

Steps:

  • Peel the bananas, cut them in 2- to 3-inch chunks and place them in a freezer bag in the freezer for at least 6 hours. Remove and blend in a blender until smooth. Serve immediately, or freeze in an airtight container for at least 2 hours. Scoop and serve.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 14 grams

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



Banana Ice image

This recipe for a refreshing fruit-slushy dessert comes from Cindy Scott of Gridley, California.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

1/2 cup sugar
Juice of 3 oranges
Juice of 3 lemons
1 small can (8 ounces) crushed pineapple
3 bananas, cut into small pieces
Lemon-lime soda, such as 7-Up (optional)
Mint sprigs, for garnish

Steps:

  • In a small saucepan, bring sugar and 1 1/2 cups water to a boil. Remove from heat and let cool. Transfer to an 8-inch square dish and mix with juices of oranges and lemons, crushed pineapple, and bananas. Freeze 3 hours (or up to overnight). Remove from freezer about 20 minutes before serving (mixture should be slightly slushy). If desired, mix with some lemon-lime soda, and garnish with mint sprigs.

Nutrition Facts : Calories 165 g, Fiber 2 g, Protein 1 g

QUICK BANANA ICE CREAM



Quick banana ice cream image

A no-churn ice cream that's low-fat, superhealthy and counts as one of your five-a-day

Provided by Good Food team

Categories     Dessert, Dinner, Lunch, Snack, Supper

Time 1h5m

Number Of Ingredients 4

4 ripe bananas , cut into chunks
3-4 tbsp milk
2 tbsp toasted flaked almonds
2 tbsp ready-made toffee or chocolate sauce

Steps:

  • Pop the banana chunks on a flat tray and cover well. Freeze for at least 1 hr, or until frozen through. When ready to eat throw the banana into a food processor and whizz until smooth with enough of the milk to achieve a creamy texture. Scoop into 4 bowls or glasses, then top with the sauce and nuts.

Nutrition Facts : Calories 156 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium

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

CHERRY BANANA NICE CREAM



Cherry Banana Nice Cream image

A non-dairy and gluten-free Banana Ice Cream recipe that is super easy to make using frozen bananas as the base ingredient with a few optional add-ins. This deliciously cool and creamy homemade, no-churn 'nice cream' is a healthier option to making your favorite frozen treat in different fruity flavors!

Provided by Bianca Zapatka

Categories     Dessert     Ice Cream     Snack

Number Of Ingredients 7

5 overripe frozen bananas
1 cup frozen cherries (pitted)
4-6 tbsp dairy-free milk (optional as needed)
pinch of vanilla (optional)
fresh fruit (e. g. cherries and berries)
quinoa or amaranth pops
vegan chocolate (chopped)

Steps:

  • Add frozen bananas into a blender or food processor and blend until creamy, adding a pinch of vanilla and a bit of dairy-free milk for smoother blending as needed.
  • Transfer half of the banana ice cream to a bowl, jar or container. Then add cherries to the blender and blend until creamy. Spoon the cherry ice cream on top or next to the banana ice cream.
  • Serve immediately or freeze an additional 30 minutes, then scoop out with an ice cream scoop.
  • Garnish your ice cream with desired toppings such as cherries, berries, quinoa or amaranth pops, and chopped vegan chocolate and enjoy!

Nutrition Facts : Carbohydrate 10.8 g, Protein 0.6 g, Calories 43 kcal, ServingSize 1 Scoop, Fat 0.2 g, SaturatedFat 0.1 g, Sodium 1.5 mg, Fiber 1.3 g, Sugar 6.3 g

BANANA ICECREAM



Banana Icecream image

Quick and easy, uses up over ripe or frozen bananas. Kids love it.

Provided by currykeemanan

Time 1h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Peel and chop bananas. Whizz in a blender or food processor with the sugar and lemon juice.
  • Pour in the cream and mix well.
  • Pour into a plastic box or ice cream maker for freezing.
  • Stir as ice crystals begin to form (if you want).
  • Remove from freezer 15 mins before serving.
  • Serve with chocolate sauce.

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

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