Banana Marshmallow Ice Cream Still Freeze Recipes

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BANANA PUDDING ICE CREAM



Banana Pudding Ice Cream image

A easy, creamy ice cream dessert perfect for the summer.

Provided by FLAME673

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 2h20m

Yield 10

Number Of Ingredients 9

1 ½ cups half-and-half
½ cup packed light brown sugar
½ cup white sugar
1 pinch salt
2 eggs, beaten
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 very ripe bananas, mashed
1 cup crushed vanilla wafers

Steps:

  • Combine half-and-half, brown sugar, white sugar, and salt in a saucepan over medium-low heat; cook and stir until sugars are dissolved, about 5 minutes. Remove saucepan from heat and pour 1/2 the mixture into a large bowl; whisk eggs into mixture until well combined.
  • Transfer egg mixture back into saucepan with remaining half-and-half mixture; stir in cream. Cook and stir mixture over medium-low heat until cream mixture is thickened and coats the back of a spoon, 5 to 10 minutes. Remove saucepan from heat and stir in vanilla extract.
  • Pour cream mixture over a fine mesh sieve into a bowl; cool to room temperature. Stir mashed bananas into cooled cream mixture.
  • Pour banana cream mixture into an ice maker and freeze according to manufacturer's instructions. Fold vanilla wafers into ice cream during the last 5 to 10 minutes of freezing.

Nutrition Facts : Calories 331.5 calories, Carbohydrate 41.3 g, Cholesterol 83.2 mg, Fat 17.5 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 9.3 g, Sodium 96.4 mg, Sugar 23.8 g

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

BANANA MARSHMALLOW ICE CREAM (STILL-FREEZE)



Banana Marshmallow Ice Cream (Still-Freeze) image

Make and share this Banana Marshmallow Ice Cream (Still-Freeze) recipe from Food.com.

Provided by Nancy Van Ess

Categories     Frozen Desserts

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

1 cup milk
30 marshmallows
3/4 cup sugar
3 cups bananas, sliced (about 4)
1 teaspoon fresh lemon juice
3 1/2 cups heavy cream

Steps:

  • In an electric blender, combine milk, marshmallows, sugar, sliced bananas and lemon juice. Blend on high speed.
  • Whip heavy cream and then stir cream into blended banana mixture. Still-freeze.

Nutrition Facts : Calories 4680.1, Fat 319.1, SaturatedFat 198, Cholesterol 1175.4, Sodium 608.6, Carbohydrate 458.5, Fiber 11.9, Sugar 326.8, Protein 33.8

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