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.


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    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.
    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.
    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.
    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!
    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!!
    Delicious!!!
    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.
    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!
    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.
    Great Taste and perfect texture - creamy and smooth...yummy!
    Just tried this ice cream to practice for an ice cream social next weekend. Best one I have had in a very long time. It is wonderful. Thanks Alton for this recipe.
    I've been looking for banana ice cream . decided needed to buy ice cream machine tried a coulpe recipes . ok i guess . But this was the flavor of ice cream i remember from when i was a kid going to locale ice cream parlor . wow that sounded old . only 45 but this was so simple and great 5 stars thank you my quest is over thanks Alton love your shows seems like he's everywhere
    Great Ice Cream. The taste is fantastic.
    Mr. Alton Brown, you Rock!!! thanks for another wonderful tasting recipe!!.
    Made this w/o cream, used soy creamer, b/c my granddaughter is allergic to, among other things, eggs and dairy. So many ice cream recipes out there use both of these ingredients she cannot eat. This filled the bill. I always am in the habit of freezing overripe bananas. I do not defrost them for this recipe, I simple nuke them a few minutes to remove the skin. Doesn't matter if it's somewhat frozen. I put all ingredients in a blender and whiz away and use it right away, no extra chilling necessary. Next time I will swirl chocolate sauce in it before freezing ice cream.
    Alston you out done youself very very good,one thing i will do next time is to peel the bananas before freezing.
    My husband and I made this recipe yesterday and this is the best!!! We tried Alton's vanilla and cinnamon and sugar recipes as well. We only had 3 medium bananas so we added 3/4 cup of peanut butter to the mix and Wowee! Incredible !
    Since I didn't check my pantry & fridge beforehand, I made a few modifications and it turned out really well!
     
     6 small bananas
     1 T fresh lemon juice
     1/4 c light corn syrup
     1/2 c good (100%) maple syrup
     3/4 c whipping cream
     3/4 c half and half
     
     Also, I added 1/2 c toasted coconut flakes and 1/2 c chopped macademia nuts during the last 10 minutes in the ice cream maker. YUM!
    This recipe is a keeper! Great banana flavor and the ice cream was creamy. We added a few toppings, fresh strawberries, walnuts and chocolate syrup! Yummy!!!!!
    I got a new ice cream maker recently and tried three recipes, and this one is the only one so far to come out the thickest, healthiest, and really delicious. Excellent recipe, and love the banana flavor. Thanks Alton! :)
    My 4 yr old daughter was dead set on me doing this today so I had to make some adjustments (Her twin brother got to choose the chocolate coconut ice cream flavor we made yesterday). My Corn Syrup was solid so I used (1 1/2 cup) Orange blossom honey instead. We used a cap and a half of vanilla extract instead of a bean. Two good squirts of coconut cream (left over from yesterday). Finally (and most embarassingly) I found that I was out of lemons so I used a bit of lime and balanced out the flavor with a bit of lemonade (real lemonade). We only had five bananas as well. The taste is amazing. Definately get the cream texture/coating in your mouth a bit but not bad. My bananas were not too over ripe, just starting to get spots. MAybe that makes a differnace with the overpowering flavor people talked about. Super simple recipe. The little chefs loved helping to make it. Can't wait until she tastes it tommorrow!
    My husband made this the other night and it was delicious!! Not too sweet but loads of banana flavor! A refreshing treat of hot summer days!
    Easy.
    This was really good. If you make one of Alton's recipes you really should watch the episode on YouTube. You really want your bananas ripe, we're talking really ripe! In the episode Alton explains that the riper the banana the sweeter it will be. Keeping this in mind I stuffed mine inside a paper bag to really ripen them before freezing. Chilling the mixture to a temp below 40F is very important as well. Get an instant read thermometer and follow the directions exactly, the videos are almost necessary for some of AB's recipes.
    i really love this ice cream. however, some things to know before making it (and getting disappointed) - it has an incredibly smooth texture. its so creamy. but this does lead to a "coated" mouth feel, so if that really bothers you, then cut the cream with milk. and it tastes like bananas, pure, simple bananas. not fake banana flavor. so if you dont like banana, then dont bother. to me, the end result tasted like a set banana whipped cream. (which, given the recipe, is basically what it is). i cut back on the corn syrup a tiny bit because alton's desserts tend to be a bit too sweet for my family, and it came out a little less sweet than normal ice cream, but it was definitely great. and as far as peeling the bananas: wait until they are soft enough so you can just cut the top off and squeeze it out. the end result is fine.
    I can't believe Alton didn't use a custard base. I think that would provide a much nicer texture and a less overpowering cream flavor. I agree with a previous reviewer; this tastes like a smoothie. I can't believe I'm saying this, but I wish it tasted more like artificial banana than a real banana. Maybe using a low alcohol liquer or a banana syrup would give the right flavor.
    Nothing out of this world, but given the simplicity of the recipe, it was pretty good.
    what about substituting the cream with fat free vanilla yogurt? would that work?
    I've made this before, and it is delicious but a bit too heavy and could get by with fewer bananas. So I used this recipe as the basis today for a batch of banana ice cream for my mom's birthday party. Everyone loved it!
     
     I did make a few small changes after reading through the comments and want to recommend the following: do cut the heavy cream (by using 3/4 cup heavy cream and 3/4 cup whole milk). Also if your bananas are on the large size go ahead and use only 4 or 5 (peeled before putting in the freezer). Also this time around I used vanilla extract instead of vanilla bean seeds. It was fine and far less expensive than buying whole beans.
     
     Keep them coming Alton!
     
     
    I was exited to try this because I had all the ingredients and was eager to see how it would turn out with the corn syrup. The texture was good but it tasted just like a banana smoothie...like a protein shake. I didnt think it tasted at all like ice cream, it was really missing something.
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    Frozen Treats