Whipped Banana Ice Cream Recipes

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 PUDDING ICE CREAM SUNDAES

Steps:

• Place frozen banana chunks in a high-powered blender or food processor and begin to process on low. (It will look grainy.) Turn off machine and use a rubber spatula to scrape down the sides. Continue processing until bananas get creamy and increase in volume, scraping down the sides as necessary. Remove to a bowl. Slowly fold in 1 cup whipped topping and 1/2 cup vanilla wafers. Transfer to 4 dishes and top each with additional whipped topping, vanilla wafers and sliced banana.

VANILLA BANANA ICE CREAM

Steps:

• Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.
• Put the banana chunks and vanilla bean seeds or extract 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.

PEANUT BUTTER AND BANANA WHIPPED CREAM

Steps:

• In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, peanut butter and extract; beat until soft peaks form. Store in the refrigerator.

BANANA WHIPPED CREAM FROSTING

Steps:

• In a deep bowl, whip the cream and agave nectar with a handheld mixer for 2 to 3 minutes, until thick, fluffy, stiff peaks form. Mix in the bananas, then whip for 20 to 30 seconds to incorporate.
• Use immediately, spooning dollops over cupcakes. Or store in a glass Mason jar in the refrigerator for up to 3 hours and use before the bananas turn brown.

WHIPPED BANANA CREAM DESSERT

Steps:

• Toss bananas with lemon juice; drain well and set aside. In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 9-in. springform pan., In a small bowl, beat the sour cream and pudding mix on low speed for 2 minutes. Fold in banana and whipped topping. Pour into prepared crust. Chill for up to 6 hours. Sprinkle with pecans.

JACQUES PEPIN'S BANANA ICE CREAM

Steps:

• Peel the bananas and cut them crosswise into 1-inch slices. Arrange the slices in a single layer on a tray and put the tray in the freezer for at least 2 hours, until bananas are frozen.
• Put half the frozen bananas in a food processor with half the sour cream, half the sugar and 1 tablespoon of the rum. Pulse the machine a few times, and then process the mixture for about 20 seconds, until smooth. Transfer to a cold bowl, and process the rest of the bananas, sour cream, sugar and a second tablespoon of rum. Return the ice cream to the freezer until serving time, at least one hour.
• To serve, scoop the ice cream into six chilled glasses. Garnish each, if desired, with 1 teaspoon of rum and a sprig of mint.

BANANA PUDDING ICE CREAM

Steps:

• In a bowl, mix Cool-Whip, condensed milk, pudding, and about 1/4 gallon milk. Add chopped bananas and crushed Nilla Wafers.
• Pour mixture into ice cream machine. Add milk to the fill line in the ice cream maker.
• Stir mixture and begin freezing process as directed by manufacturer's procedure.
• Note: Can substitute different flavors of pudding mix, cookies, and/or fruit for different flavors. Vanilla pudding and crushed Oreos (do not remove cookie filling before crushing) with no fruit makes a great Cookies N Cream-like ice cream.