Strawberry Banana Ice Cream Recipes

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STRAWBERRY BANANA "ICE CREAM" RECIPE BY TASTY



Strawberry Banana

Here's what you need: bananas, strawberry, milk, vanilla

Provided by Alix Traeger

Categories     Desserts

Yield 4 servings

Number Of Ingredients 4

3 bananas, cut into coins and frozen,
½ cup strawberry, frozen
½ cup milk, of choice
1 teaspoon vanilla

Steps:

  • Cut bananas into coins and place in freezer in a sealable bag. Freeze overnight or until solid.
  • Place all ingredients into a food processor or blender and blend until smooth.
  • Pour contents into a loaf or small pan.
  • Freeze one hour or until solid.
  • Enjoy!

Nutrition Facts : Calories 128 calories, Carbohydrate 30 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, Sugar 16 grams

STRAWBERRY-BANANA ICE CREAM



Strawberry-Banana Ice Cream image

This ice cream is chock-full of strawberries and chopped pecans and has the most delightful flavor. This is a family favorite.-Jeanette Shropshire, Canyon Lake, Texas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 quarts.

Number Of Ingredients 10

6 eggs
2 cups sugar
4 cups half-and-half cream
1 can (14 ounces) sweetened condensed milk
1-1/2 teaspoons vanilla extract
Red food coloring, optional
1 carton (8 ounces) frozen whipped topping, thawed
1 package (16 ounces) frozen unsweetened whole strawberries, coarsely chopped
2 medium firm bananas, sliced
1 cup chopped pecans, toasted

Steps:

  • In a heavy saucepan, combine the eggs and sugar. Gradually add cream. 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 milk, vanilla and food coloring if desired. Press plastic wrap onto surface of mixture. Refrigerate for several hours or overnight., Fold whipped topping into cream mixture. Fold in strawberries, bananas and pecans. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Nutrition Facts :

STRAWBERRY BANANA ICE CREAM



Strawberry Banana Ice Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 12h15m

Yield 1 1/2 cups

Number Of Ingredients 2

2 large ripe bananas, peeled
1 cup frozen strawberries

Steps:

  • Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.
  • Put the banana chunks and strawberries in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Serve right away or scrape into a container and freeze until ready to serve.

MAKEOVER STRAWBERRY-BANANA ICE CREAM



Makeover Strawberry-Banana Ice Cream image

This recipe is made using fat-free sweetened condensed milk and light whipped topping without hurting the taste.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 quarts.

Number Of Ingredients 11

4 teaspoons cornstarch
2 cups sugar
4 cups fat-free half-and-half
3 eggs, lightly beaten
1 can (14 ounces) fat-free sweetened condensed milk
1-1/2 teaspoons vanilla extract
Red food coloring, optional
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 package (16 ounces) frozen unsweetened whole strawberries, coarsely chopped
2 medium firm bananas, sliced
1/2 cup chopped pecans, toasted

Steps:

  • In a heavy saucepan, combine the cornstarch and sugar. Gradually add cream. Bring to a boil over medium heat; cook and stir for 1 minute. Remove from the heat. Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in milk, vanilla and food coloring if desired. Press plastic wrap onto surface of mixture. Refrigerate for several hours or overnight., Fold whipped topping into cream mixture. Fold in strawberries, bananas and pecans. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripe in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Nutrition Facts :

STRAWBERRY BANANA ICE CREAM



Strawberry Banana Ice Cream image

This is an adaptation of an original David Lebovitz recipe. I didn't have enough strawberries, plus I didn't want the sugar count. The secret ingredient here is sour cream. Here in Costa Rica we use natilla instead of sour cream. It's so much different and SO much better! LOL... In the US, I would use Mexican Crema - it will have the same consistency and flavor. COOKING TIME is macerating time.

Provided by Jostlori

Categories     Frozen Desserts

Time 1h10m

Yield 1 1/2 qt, 8 serving(s)

Number Of Ingredients 7

1 pint strawberry
2 bananas, medium and very ripe
1/2 cup sugar
3 tablespoons vodka
3/4 cup sour cream
1 cup heavy cream
1 teaspoon lemon juice

Steps:

  • In a small bowl, slice the strawberries and bananas. Add the sugar and vodka, stir well to combine. Macerate for about an hour.
  • Place the fruit and all it's juices in a blender. Add the sour cream, heavy cream and lemon juice and pulse until combined and strawberries you can still see some small bits & pieces of strawberry.
  • Process the ice cream in your machine according to the manufacturer's instructions. In my Cuisinart, this takes about 30 minutes.
  • Pack into a glass container with a tight fitting lid and freeze for about three hours before serving.

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