Banana Marshmallow Ice Cream Still Freeze Recipes
BANANA MARSHMALLOW ICE CREAM (STILL-FREEZE)
Make and share this Banana Marshmallow Ice Cream (Still-Freeze) recipe from Food.com.
Provided by Nancy Van Ess
Categories Frozen Desserts
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In an electric blender, combine milk, marshmallows, sugar, sliced bananas and lemon juice. Blend on high speed.
- Whip heavy cream and then stir cream into blended banana mixture. Still-freeze.
Nutrition Facts : Calories 4680.1, Fat 319.1, SaturatedFat 198, Cholesterol 1175.4, Sodium 608.6, Carbohydrate 458.5, Fiber 11.9, Sugar 326.8, Protein 33.8
FROZEN BANANA ICE CREAM SANDWICHES
Provided by Giada De Laurentiis
Categories dessert
Time 6h8m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F.
- Form the cookie dough into 12 equal-sized balls and place on an ungreased baking sheet. Bake for 16 to 18 minutes until lightly browned around the edges. Cool for 10 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
- In a small bowl, toss together the chocolate chips and oil. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 3 to 5 minutes.
- Spread the melted chocolate on top of 6 of the cooled cookies. Place on a parchment or waxed paper-lined baking sheet. Sprinkle the chocolate-toffee candy pieces on top of the melted chocolate. Place the remaining cookies, flat-side-up, on the same baking sheet. Arrange the banana slices in a single layer on the flat side of the remaining cookies. Freeze all the cookies for 45 to 60 minutes until the chocolate has set and the banana slices are frozen.
- Using an ice cream scoop, scoop about 1/3 cup softened ice cream on top of the frozen bananas. Place a chocolate covered cookie on top and gently press to form a sandwich. Repeat with the remaining ice cream and cookies. Freeze for 3 to 4 hours until firm.
FROZEN BANANA ICE CREAM RECIPE BY TASTY
Here's what you need: ripe bananas, vanilla extract, peanut butter
Provided by Merle O'Neal
Categories Desserts
Yield 4 servings
Number Of Ingredients 3
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!
Nutrition Facts : Calories 419 calories, Carbohydrate 40 grams, Fat 26 grams, Fiber 6 grams, Protein 13 grams, Sugar 17 grams
CHUNKY BANANA CREAM FREEZE
Everyone loves ice cream, but we all know it doesn't make a great after-school snack. Until this! With its sweet banana-almond flavor and chunky texture, this appealing banana peanut butter "ice cream" is a crowd-pleaser. People who ask me for the recipe can't believe how easy it is to make. -Kristen Bloom, Okinawa, Japan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3 cups.
Number Of Ingredients 7
Steps:
- Place the bananas, milk, coconut, peanut butter and vanilla in a food processor; cover and process until blended., Transfer to a freezer container; stir in walnuts and raisins. Freeze for 2-4 hours before serving.
Nutrition Facts : Calories 181 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
BANANA SPLIT FREEZE
Cut down on hostess duties by preparing this frosty sensation ahead of time. The pretty dessert features strawberry ice cream as well as a layer of rich chocolate. "My children request this for their birthday cakes," notes Shirley Buehler of Minnetonka, Minnesota.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15-20 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the milk, chocolate chips and 1/2 cup butter. Cook and stir over medium heat until melted and smooth. Stir in confectioners' sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until thickened, stirring frequently. Cool to room temperature., Meanwhile, melt remaining butter; stir in cracker crumbs. Press into a greased 13-in. x 9-in. dish; freeze for 10 minutes. Top with bananas, ice cream and pecans. Spread cooled chocolate mixture over top. Freeze for 1 hour. , Spread with whipped topping. May be frozen for up to 2 months. Remove from the freezer 15 minutes before serving.
Nutrition Facts :
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