Banana Ice Cream | The Foodies' Kitchen
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Banana Ice Cream

Banana ice cream? Why not? – I thought. It looked simple enough, and it was! This is a one ingredient recipe, you only need to get yourself a few bananas, let them ripen but not to the point where they get too many dark spots on the peel. I am particular about bananas, I don’t like the taste they get when they are a little too ripe.  Freeze the bananas, cut them into chunks and put them in the food processor. Processing them when they are frozen yields a surprisingly creamy texture, it really does take like there’s cream or milk in there.

This is a great dessert for anyone, even babies can have this!  It’s nothing but frozen bananas, which is a very good alternative if you’re trying to keep away from sugary sweets… but have a sweet tooth! (Don’t we all)

Now that I have tested the basic banana recipe, I am of course going to play around with it and try different alternatives such as peanut butter-banana ice cream (add 3 tablespoons and a little cinnamon),  strawberry-banana ice cream, chocolate-banana… and let’s see what else I come up with.

Helga

Banana Ice Cream

Banana Ice Cream

Recipe from One Ingredient Chef
Serves: 4

Ingredients:
4-5  ripe bananas
Special equipment:  a food processor

Procedure:

  1. Peel bananas and freeze them inside a freezable plastic bag, overnight or until they are frozen solid.
  2. Cut bananas into ½-inch chunks, and place them in the food processor.
  3. After about 1 minute the bananas should start to become a smooth and creamy ice cream. Be careful not to over process, the heat generated by the food processor could start to melt your banana ice cream.
  4. Place ice cream into a freezable container, and let it freeze for about 20 minutes. I like a firm scoop of ice cream, but you can enjoy your dessert as soon as you finish making it in the food processor. It keeps well in the freezer for a couple of days.

Banana Ice Cream

Banana Ice Cream

Banana Ice Cream

Banana Ice Cream

Banana Ice Cream

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