BANANA ICE CREAM
A cheap and easy ice cream recipe without cream: just evaporated milk, skim milk and sugar. I flavored the basic ice cream recipe with vanilla and banana puree to get rid of the evaporated milk taste but feel free to improvise!
Provided by MUMMYJO
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 8h45m
Yield 8
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the skim milk, evaporated milk, sugar and vanilla. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
- When the ice cream is done freezing, add the bananas and raisins and let them mix in. Transfer to a freezer container, and freeze overnight before serving to improve the texture.
Nutrition Facts : Calories 159.8 calories, Carbohydrate 32.9 g, Cholesterol 8.1 mg, Fat 2 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 52.3 mg, Sugar 27.7 g
BEST BANANA ICE CREAM
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
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.
EASY & HEALTHY BANANA "ICE CREAM"
After seeing this idea floating around the web, I thought I'd experiment a little. Three simple ingredients, no sugar added, no ice cream machine needed... How much healthier and easier could it get? This "ice cream" is smooth like soft serve and naturally sweet. Plus it has the potential for so many add-ins (dark chocolate chips, chopped strawberries, nuts... just to name a few). Please note "Cooking Time" includes time needed to cure in the freezer. If you are as excited as my 4-year-old was to eat this "ice cream", you may choose to serve it directly after turning out of the food processor instead of freezing for 2-4 hours, but please be aware that it will be soft and melt much faster. My daughter, the best taste-tester around, approves, and I hope you do too!
Provided by MarthaStewartWanabe
Categories Ice Cream
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Slice bananas and arrange in one layer onto a parchment or wax paper lined cookie sheet. Freeze for 2 hours.
- Into a 5-quart capacity food processor, using the chopping blade, place banana slices. Pulse for a few seconds at a time until a course crumb texture is reached.
- Add milk and vanilla. Continue processing, occasionally scraping the sides of the processor bowl with a rubber spatula, until mixture reaches a creamy, smooth soft-serve consistency.
- With a spatula, turn "ice cream" into a freezer container. Cover and freeze for 2-4 hours or until desired texture is reached.
QUICK BANANA ICE CREAM
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
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
BANANA ICE 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
Steps:
- 4 overripe bananas, mashed, about 1 1/3 cups
- In a saucepan combine half and half, sugar and vanilla bean seeds and pod. Bring to a boil. In a bowl whisk egg yolks. While whisking stream in about 1/3 of hot cream mixture. Return saucepan to heat and whisk egg mixture into sweetened cream. Continue to stir over medium heat until the mixture thickens and comes just to the boil. Strain custard into a bowl over ice. Transfer to a prepared ice cream maker. Follow manufacturer's instructions. Add bananas just before freezing is finished. Freeze until firm.
BANANA ICE CREAM
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
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
BANANA ICE CREAM CAKE
Cooking is my passion, and specially i love to cook cakes, As a professional I am a cake designer. Banana Ice cream cake is one of the best cake for this season,and almost many peoples love to eat ice cream,so that's i"ll try this one.
Provided by riyacakes.
Categories Dessert
Time P1DT6h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the oreo cookies and the melted butter,mixed until all of the cookies are evenly moistened, make it as a bottom layer in preparing pan. Top with the banana slices. Put the pan in the freezer for at least 10 to 15 minute.
- Top the banana layer with the strawberry ice cream, as an offset to spread an ice cream into smooth even layer, and after doing this again put the pan in freezer for at least 30 minute After that spread the strawberry topping ice cream topping into the entire ice cream layer, and put the pan in freezer for min 1 hour.
- Top the strawberry layer with the chocolate ice cream, as an offset to spread an ice cream into smooth even layer, and after doing this again put the pan in freezer for at least 30 minute After that spread the hot fudge sauce into the entire chocolate ice cream layer, and put the pan in freezer for min 1 hour.
- Top the hot fudge sauce layer with the vanilla ice cream, use an offset to spread an ice cream into smooth even layer, and after that cover it with plastic wrap, and put it into the freezer, and freeze it over night.
- 1 hour before serving release the cake from the pan,and put it into the rounded plate of the same size,and wrap the pan with the hot kitchen towel,and keep it for 30 Sec.Remove the bottom of the pan if cardboard is used, and put it into the serving plate and again freeze for at least 10 minute.
- When the cake is in freeze making the whipped ice cream, mixed the heavy cream, sugar, vanilla extract in the bowl. Using the whisk attachment, whip on medium speed, until the cream is light and holds, and medium to firm peak from 2 to 3 minute At the time of serving spread the whipped cream around the outer edge of the cream. Top of the cake garnish with a cherry and fill the space in the middle with the pineapple topping and top with the Chopped walnuts. Now your yummy banana chocolate cake is ready to serve.
- For making this Banana Chocolate Cake you have to plan for at least 1 day before.
BANANA ICE CREAM
The easiest one-ingredient ice cream recipe! Banana ice cream is one of my favorite desserts. I like adding a bit of protein powder and nut butter for a more balanced treat but there are endless flavor variations you can try. How about peanut butter, mint chocolate chip, strawberry or matcha? YUM.
Provided by Deryn Macey
Categories Dessert
Time 10m
Yield 2
Number Of Ingredients 1
Steps:
- Place the frozen banana in a food processor and pulse a few times to start breaking it down.
- Once it's fairly well broken down, slowly start blending stopping to scrape down the sides as needed. It will seem a little dry and icy at first but continue blending until it forms a smooth, creamy, soft serve ice cream-like texture. Depending on your blender or food processor you may need a little splash of dairy-free milk but for best results, try to use just the banana.
- Scoop the ice cream into a bowl and enjoy right away or place back in the freezer for 30-60 minutes for firmer ice cream.
Nutrition Facts : ServingSize 1 frozen blended banana, Calories 105 calories, Sugar 14.4 g, Sodium 1.2 mg, Fat 0.4 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 27 g, Fiber 3.1 g, Protein 1.3 g, Cholesterol 0 mg
CLEAN EATING FROZEN BANANA ICE CREAM
Frozen banana ice cream (or banana nice cream) is a healthy take on traditional ice cream. With just 3 simple ingredients - frozen banana, almond milk, and maple syrup (or monk fruit) - this healthy vegan ice cream takes just 5 minutes to whip up in a food processor or high-powered blender.
Provided by Dani Spies
Time 5m
Number Of Ingredients 3
Steps:
- Pop bananas into a blender or food processor and blend until the bananas have a smooth and creamy consistency (just like ice cream). Depending on how powerful your blender or processor is, your bananas may clunk around a bit at the beginning BUT just give them a minute. Once they start to break down, they turn into this lovely, creamy treat.
- If you want, you can skip the milk addition altogether, but I like to add a little in. I usually use just a tablespoon or two along with the maple syrup. Blend until thick and creamy. Enjoy!
Nutrition Facts : Calories 116 kcal, Carbohydrate 29 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 11 mg, Sugar 17 g, ServingSize 0.5 recipe, Fiber 3 g, UnsaturatedFat 2 g
EASY BANANA ICE CREAM
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
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 ICECREAM
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.
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- Cut the bananas into 3 or 4 pieces (or cut them into coins if your food processor or blender is not very powerful), put them in an airtight container and freeze overnight.
- Add the bananas to your food processor or blender and blend until you have a super creamy banana ice cream. Be patient, keep blending!
- If your food processor or blender can’t blend the frozen bananas, add a splash of any kind of plant milk (coconut milk, cashew milk, or almond milk work very well for making vegan ice cream).
- Once it’s ready, you can eat it immediately for a soft texture or transfer it to an airtight container and freeze it for at least 1 hour or until solid. When you are going to eat it, if it’s too hard, let it stand at room temperature for at least 10 minutes or until it has a perfect consistency.
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