Banana Ice Cream That Really Tastes Like Banana Recipes

EASY BANANA ICE CREAM (TIPS + 10 FLAVORS!)

Steps:

• Be sure to start with ripe and spotty bananas. Peel and slice into 1/2-inch slices for easier blending (large chunks tax the motor). Then add to a parchment-lined baking sheet and freeze until firm (3-4 hours or overnight).
• Add sliced frozen bananas to a food processor fitted with an "S" blade. Then blend for 4-5 minutes or until completely smooth, fluffy, and blended. You'll need to stop occasionally to stir and scrape the sides. You'll be left with a soft serve texture. See "FREEZING" below for freezing tips.
• Add sliced frozen bananas to a high-speed blender, our most recommended model being the Vitamix 5200 for ultimate control and its powerful motor. (The Kitchenaid KSB8270FP Pro Line Series works well, too.) Turn the Vitamix dial to its lowest setting and ensure the switch is flipped to "Variable" NOT "High" to start with. It's too much to jump the motor from 0-100 that fast.
• Once it's started blending, quickly switch from "Variable" to "High" speed and use the tamper to press down and stir/agitate the bananas, which should turn into soft-serve texture banana ice cream quite quickly. If the motor seems to be struggling, stop and pause momentarily. Be sure to switch back to low speed / "Variable," then switch to "High" speed every time to protect the motor.
• Adding flavor to your nice cream is easy! For every flavor besides strawberry, berry, or Salted Caramel, simply add the recommended amounts of each ingredient to your ice cream at this time and blend until creamy and smooth, scraping down the sides as needed. If making strawberry or berry, we recommend adding them at the beginning with the unblended bananas for best texture.
• At this point you have soft-serve texture banana ice cream. To get more of a scoopable ice cream texture, simply spread into a Tupperware or parchment-lined loaf pan and freeze for 2-3 hours. Then scoop with an ice cream scoop! If too firm, let thaw 15-30 minutes to soften.
• Best when fresh. See freezing instructions above. Frozen banana ice cream should keep for up to 1 month if well covered, though we find it's best when used within the first week.

BEST BANANA ICE CREAM

Steps:

• In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

BANANA ICE CREAM

Steps:

• Place the frozen banana in a food processor and pulse a few times to start breaking it down.
• Once it's fairly well broken down, slowly start blending stopping to scrape down the sides as needed. It will seem a little dry and icy at first but continue blending until it forms a smooth, creamy, soft serve ice cream-like texture. Depending on your blender or food processor you may need a little splash of dairy-free milk but for best results, try to use just the banana.
• Scoop the ice cream into a bowl and enjoy right away or place back in the freezer for 30-60 minutes for firmer ice cream.

WHIPPED BANANA "ICE CREAM"

Steps:

• Place sliced bananas in an airtight container and freeze until solid, about 1 1/2 hours.
• Blend frozen bananas in blender until whipped and smooth.

BANANA ICE CREAM

Steps:

• In a medium bowl, mix together the skim milk, evaporated milk, sugar and vanilla. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
• When the ice cream is done freezing, add the bananas and raisins and let them mix in. Transfer to a freezer container, and freeze overnight before serving to improve the texture.

FROZEN BANANA ICE CREAM RECIPE BY TASTY

Steps:

• Peel the bananas and slice into 1-inch (2 cm) slices.
• Spread the bananas on a parchment-lined baking sheet and freeze for 2 hours.
• Blend the frozen banana slices in a high-speed blender until they reach a smooth consistency.
• Add the vanilla and peanut butter and blend to combine.
• Transfer to a bowl or container and freeze for 1 hour, or until ready to serve.
• Scoop out ice cream.
• Enjoy!

BANANA ICE CREAM THAT REALLY TASTES LIKE BANANA

Steps:

• At least 6 hours or night before making ice cream, peel and cut the bananas into about thirds and freeze.
• Add whipping cream and milk in a pan cook over low heat for 15 minutes until fully heated and almost breaking bubbles.
• Mix the eggs and sugar in a bowl. Add 1 C of the hot milk mixture to the egg mixture and mix quickly. Add another 1 C of the hot milk mixture and again, mix completely.
• Combine the egg mixture into the pan containing remaining milk mixture. Stir thoroughly and simmer for about 3-5 minutes until slightly thickened.
• Remove from heat, stir in vanilla, and cover with saran wrap on the surface and place it in the refrigerator until it is completely chilled.
• Remove bananas from the freezer and using third of the bananas and third of the milk egg mixture into a blender and blend on high for several minutes until frothy. Repeat with the remaining bananas and the milk egg mixture.
• Put the mixture into the ice cream machine and follow the machine's instructions. I use Gelato Pro and it takes about 45-50 minutes churning.
• This makes about 2 quart ice cream.