Banana Ice Cream

Total Time:
6 hr 10 min
Prep:
10 min
Inactive:
6 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 large ripe bananas
  • 2 tablespoons coconut milk
  • 2 teaspoons vanilla extract
Directions
  • Peel, slice and freeze the bananas in an airtight container or bag for at least 4 hours or up to overnight.

  • Place the frozen bananas in a food processor and process until they have the texture of lumpy oatmeal, about 1 minute. Add the coconut milk and vanilla, then process, scraping down the sides as needed, until very smooth and creamy, about another 2 minutes. Once the ice cream is completely smooth, scrape into an airtight container, then cover and freeze for 1 to 2 hours for a soft-serve consistency. For a firmer, more scoop-friendly ice cream, freeze for more than 4 hours and allow to come to room temperature for 10 minutes before scooping.


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    Not what you're looking for? Try:

    Neapolitan Banana Ice Cream

    Recipe courtesy of Food Network Kitchen