Banana Ice Cream

Total Time:
6 hr 35 min
Prep:
35 min
Inactive:
6 hr

Yield:
about 1 quart
Level:
Easy

Ingredients
Directions

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.


CATEGORIES:
View All

More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.5 100
Very tasty, I liked the intense banana flavor. I too subbed agave nectar as I had no corn syrup on hand. I like very creamy ice cream, so I stuck with the heavy cream. My wife makes chocolate chip banana bread which I love so the next batch will have some chocolate chips added in before the hard freeze. item not reviewed by moderator and published
This recipe could not have easier. That said, I agree with other reviews that the bananas overpowered the flavor and the ice cream wasn't sweet enough for my taste. I made this for a dessert for a dinner party and will serve it over strawberries with some sugared slivered almonds on top to boost the flavor a bit. If I make this ice cream again, I will adjust the sweetness and hope for a more exciting flavor. item not reviewed by moderator and published
I adjusted the recipe by using a combination of evaporated milk (not sweetened condensed and whole milk; using 1/3 cup agave syrup instead of the sugar and adding 1/2 tsp kosher salt and 1/4 tsp cinnamon. After soft freezing it in my machine, I stirred in chocolate covered almond pieces. With the original recipe, I thought it tasted a bit flat, therefore the cinnamon. I may add peanut butter next time and use brown sugar for a more carmel tasting ice cream. I never considered using heavy cream because of calories. item not reviewed by moderator and published
Golly--I don't get all these reviews. This wasn't very good. It was thick and heavy. The banana overpowered the recipe--I know, it's banana ice cream, but it had no complexity or anything of interest. No one in my family liked it. It wasn't terrible, but it was thick and heavy and bland and uninteresting. item not reviewed by moderator and published
After coming across this recipe, decided to make a surprise batch for my boyfriend. He loved it!!! Kept asking how I managed the perfect ice-cream texture! If making this for the first time, be sure to read through several of the reviews. The minimal addition of salt, agave (I used half agave and half corn syrup and other ingredients truly makes this a great recipe! item not reviewed by moderator and published
This is by far the EASIEST ice cream recipe I ever made and it is GOOD.. I just used 1/4 cup of agave nectar instead of 3/4 cups of sugar, which was sweet enough for me and my husband. I also used 1 cup whole milk and 1/2 cup heavy cream. I swirled in some chopped walnuts and caramel sauce at the point when the ice cream was almost done, which made it even more awesome!! item not reviewed by moderator and published
Delicious!!! item not reviewed by moderator and published
Very easy. After reading some of the reviews, I substituted half-and-half for all of the cream. Maybe lost some in taste, but the ice-cream is still smooth, and does not have that tongue-coating quality. Also, I froze peeled bananas (wrapped in plastic wrap individually, and then blended 1-1/2 cup HALF-AND-HALF, 6 (relatively small bananas, and a touch less then 1/2 cup SUGAR ( did not have corn syrup, pinch of salt, juice of 1/2 lemon (then I tasted it and added some more, forgot vanilla extract (added it after churning. I have to say, that before I added vanilla, it tasted sort of like baby food to me, but when I added VANILLA EXTRACT I really liked it. I also want to say, that peaople who changed the recipe they are reviewing don't have a right to give a bad review - maybe the recipe turned bad because of the change you made! I think it is a good idea to read reviews before making a recipe, and only make changes that turn the product more to your taste. item not reviewed by moderator and published
Bravo! Love the banana taste, and even better served with extra fresh bananas and or strawberries! My adaptations, which I'm so glad I did: I added a 1/4 teaspoon of salt just to cut the sweetness a little bit, and one 3.5 oz bar Lindt Bittersweet Dark Chocolate, chopped up. Perfect! item not reviewed by moderator and published
This ice cream froze beautifully in my KitchenAid attachment and has a wonderfully decadent texture and consistency, but I do agree with the other reviewers that because of the exclusive use of heavy cream, you do end up with the coated mouth sensation. Also, I may be at fault for this one since I used 4 bananas instead of 6, but the taste (although delicious! resembled a banana milkshake a little too much. I was expecting more of a pop from the super ripe bananas I've been defending from fruit flies over the past week. :( Either way, it's still awesome! Has anyone tried cutting the cream with some milk yet? Do we have any positive experiences with that? I'd try it myself, but I'd need a lot more bananas and a time machine, lol. item not reviewed by moderator and published

This recipe is featured in:

Frozen Treats