Recipe courtesy of Mary McCartney
Recipe courtesy of Mary McCartney
Watch how to make this recipe.
Bananery Ice "Cream"
Getting reviews...
- Level: Easy
- Total: 8 hr 10 min (includes freezing time)
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 159
- Total Fat
- 6 g
- Saturated Fat
- 5 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
This is the perfect quick and easy way to use any overripe bananas. Absolutely delicious.
- Level: Easy
- Total: 8 hr 10 min (includes freezing time)
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 159
- Total Fat
- 6 g
- Saturated Fat
- 5 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
Ingredients
Directions
- Peel the bananas and slice them into even 1-inch pieces, put them on a parchment-lined sheet pan and put in the freezer to harden for 8 hours minimum or overnight.
- Once ready to make ice "cream," tip the frozen bananas into a blender, add the cinnamon and blitz together. Take the lid off and scrape down the sides with a rubber spatula, then pour in the milk and blend until smooth and creamy. Serve right away.
