Easy Banana Ice 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

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

6 bananas, frozen and overripe
1/2 cup heavy cream
1 cup whole milk
1/2 cup light corn syrup
3 tablespoons fresh lemon juice
1 teaspoon vanilla

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

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

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.

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

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