BEST BANANA ICE CREAM
My son-in-law says this is the best banana ice cream he's ever had. It's always requested at family gatherings. -Donna Robbins, Skiatook, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 quarts.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 308 calories, Fat 20g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 55mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 0 fiber), Protein 4g protein.
EASY BANANA ICE CREAM
When bananas are over-ripe, don't throw them away. Peel them, wrap them in plastic wrap, and freeze them. Two ingredients are all you need to make this family-pleaser.
Provided by ANNE MARSHALL
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 5m
Yield 2
Number Of Ingredients 2
Steps:
- Combine frozen bananas and 1/4 cup skim milk in a blender; blend for 30 seconds. Add remaining 1/4 cup milk and blend on high speed until smooth, about 30 seconds more.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 30 g, Cholesterol 1.2 mg, Fat 0.4 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 26.9 mg, Sugar 17.5 g
BANANA ICE CREAM
Steps:
- Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.
QUICK BANANA ICE CREAM
A no-churn ice cream that's low-fat, superhealthy and counts as one of your five-a-day
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Snack, Supper
Time 1h5m
Number Of Ingredients 4
Steps:
- Pop the banana chunks on a flat tray and cover well. Freeze for at least 1 hr, or until frozen through. When ready to eat throw the banana into a food processor and whizz until smooth with enough of the milk to achieve a creamy texture. Scoop into 4 bowls or glasses, then top with the sauce and nuts.
Nutrition Facts : Calories 156 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium
ONE-INGREDIENT BANANA ICE CREAM
This outrageously easy "ice cream" is just the sort of dessert to please everyone at the table - the vegans, the lactose-intolerant, the paleo enthusiasts, the picky children. Just toss four frozen bananas into a blender and give it a good whirl. If you like soft-serve consistency, eat it right away (and adding a few tablespoons of milk to the blender wouldn't hurt, but it's not necessary). For more traditional scoops, freeze it in an airtight container, and dole out as you would the Ben & Jerry's. Consider adding a spoonful of peanut butter, Nutella or honey; a handful of chocolate chips or almonds; or a 1/2 teaspoon of powdered ginger, cardamom or cinnamon.
Provided by The New York Times
Categories easy, ice creams and sorbets, dessert
Time 6h10m
Yield Four servings
Number Of Ingredients 1
Steps:
- Peel the bananas, cut them in 2- to 3-inch chunks and place them in a freezer bag in the freezer for at least 6 hours. Remove and blend in a blender until smooth. Serve immediately, or freeze in an airtight container for at least 2 hours. Scoop and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 14 grams
BANANA SPLIT ICE CREAM PIE
Who doesn't love a good old-fashion Banana Split? How about a pie that combines all the ingredients of this old-fashion favorite! Almonds may be used in place of walnuts. You can also use a pre-made chocolate cookie crumb crust instead of making your own.
Provided by Star Pooley
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 4h
Yield 8
Number Of Ingredients 8
Steps:
- Mix cookie crumbs with melted butter. Press into a 9-inch pie plate.
- Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.
- Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.
Nutrition Facts : Calories 375 calories, Carbohydrate 40.2 g, Cholesterol 64.7 mg, Fat 23.9 g, Fiber 2.4 g, Protein 3.8 g, SaturatedFat 12.9 g, Sodium 157.6 mg, Sugar 23.5 g
BANANA SPLIT ICE CREAM CAKE
This banana split ice cream cake is a great recipe for summer or birthdays.
Provided by DIXIESDAME
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 5h20m
Yield 12
Number Of Ingredients 11
Steps:
- Place strawberry ice cream in a refrigerator for about 30 minutes to soften slightly.
- Slice strawberry ice cream and place in the bottom of a 9x13-inch pan. Freeze until firm, about 45 minutes.
- Meanwhile, place chocolate ice cream in refrigerator to soften, about 30 minutes.
- Slice chocolate ice cream and spread over strawberry. Freeze until firm, about 45 minutes.
- Meanwhile, soften vanilla ice cream in a refrigerator for about 30 minutes.
- Mash 3 bananas with lemon juice in a large bowl; stir in vanilla ice cream. Spread banana mixture evenly over the chocolate layer. Cover and freeze for at least 3 hours.
- Mix whipping cream, sugar, and vanilla extract together in a bowl with an electric mixer at medium speed until soft peaks form.
- Place whipped cream in a decorator bag fitted with a large, 1/2-inch writing tube. Invert ice cream cake from the pan onto a chilled platter. Slice remaining banana on top of cake. Pipe large dollops of whipped cream on top of the banana slices. Sprinkle with chopped walnuts and garnish with cherries. Serve with chocolate syrup.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 50.9 g, Cholesterol 47.1 mg, Fat 14.4 g, Fiber 2.6 g, Protein 3.7 g, SaturatedFat 8.4 g, Sodium 75 mg, Sugar 36.5 g
BANANA SPLIT ICE CREAM PIE RECIPE BY TASTY
Here's what you need: waffle cones, unsalted butter, bananas, chocolate ice cream, vanilla ice cream, strawberry ice cream, whipped cream, chopped peanut, maraschino cherry, chocolate syrup
Provided by Kiano Moju
Categories Desserts
Yield 8 serving
Number Of Ingredients 10
Steps:
- Break the waffle cones into pieces and add to a food processor. Pulse until medium crumbs form.
- Pour in the melted butter, and pulse for another 20 seconds until the butter is incorporated.
- Pour the crust mixture into a 10-inch (25 cm) springform pan and press down with a spatula into an even layer. Freeze for 10 minutes.
- Arrange the banana slices on top of the crust.
- Scoop the chocolate ice cream over the bananas and spread in an even layer. Freeze for 20 minutes. Repeat with the strawberry ice cream, then freeze for another 20 minutes. Add the vanilla ice cream, then freeze for 1 hour.
- Release the springform, and slice the cake. Top each slice with whipped cream, chopped peanuts, a cherry, and chocolate syrup.
- Enjoy!
Nutrition Facts : Calories 1004 calories, Carbohydrate 129 grams, Fat 49 grams, Fiber 4 grams, Protein 15 grams, Sugar 90 grams
CREAMY BANANA ICE CREAM
This is a very simple and easy way to make banana ice cream. I hope you'll enjoy it as much as my family does and I do. You can also substitute the banana with a different fruit, but i find it tastes best with banana.
Provided by Katherine
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 5h5m
Yield 6
Number Of Ingredients 3
Steps:
- Line a baking sheet with parchment paper. Arrange banana slices on paper and freeze until solid, 3 to 5 hours.
- Peel bananas from the parchment paper and place in the blender. Add milk and cream and blend until smooth; transfer to a sealable container and freeze until set, about 2 hours.
Nutrition Facts : Calories 148.6 calories, Carbohydrate 19.5 g, Cholesterol 28.8 mg, Fat 8 g, Fiber 2 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 16.7 mg, Sugar 10.6 g
BANANA AND PEANUT BUTTER 4-INGREDIENT 'ICE CREAM'
I make this for my family all the time! This is a great recipe for vegan/vegetarian diets, just replace the peanut butter with organic peanut butter or another nut butter. Substitute water for milk if desired. The more milk you add, the thinner and soupier your ice cream will be. Serve with sliced fresh fruit or handmade whipped cream.
Provided by roxyanndra
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h10m
Yield 2
Number Of Ingredients 5
Steps:
- Arrange banana chunks on a plate; freeze until solid, about 2 hours.
- Blend frozen bananas, confectioners' sugar, milk, and vanilla extract together in a blender until smooth and creamy; add peanut butter and blend until smooth.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 28.8 g, Fat 1.8 g, Fiber 3.2 g, Protein 2 g, SaturatedFat 0.4 g, Sodium 13.7 mg, Sugar 16 g
CHOCOLATE PEANUT BUTTER BANANA "ICE CREAM" RECIPE BY TASTY
Here's what you need: bananas, creamy peanut butter, cocoa powder, milk
Provided by Alix Traeger
Categories Desserts
Yield 4 servings
Number Of Ingredients 4
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 173 calories, Carbohydrate 31 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, Sugar 15 grams
CARAMEL BANANA ICE CREAM PIE
With six ingredients and a prepared graham cracker crust, this pie is easy to make and luscious, too. Guests will enjoy the symphony of caramel, banana and toffee bits.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Spread 1/4 cup caramel topping into crust. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Add ice cream; mix well. , Spoon into prepared crust. Top with whipped topping. Drizzle with remaining caramel topping; sprinkle with chopped candy bar., Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 442 calories, Fat 17g fat (10g saturated fat), Cholesterol 34mg cholesterol, Sodium 597mg sodium, Carbohydrate 68g carbohydrate (45g sugars, Fiber 0 fiber), Protein 5g protein.
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
WHIPPED BANANA "ICE CREAM"
Frozen bananas, when whipped, have a nice refreshing ice cream-sorbet-type taste. It's a great way to satisfy your sweet tooth while also staying healthy.
Provided by morganc
Categories Appetizers and Snacks Snacks Kids Healthy
Time 1h35m
Yield 1
Number Of Ingredients 1
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.
Nutrition Facts : Calories 210 calories, Carbohydrate 53.9 g, Fat 0.8 g, Fiber 6.1 g, Protein 2.6 g, SaturatedFat 0.3 g, Sodium 2.4 mg, Sugar 28.9 g
CHOCOLATE-CARAMEL BANANA ICE CREAM PIE
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers, butter, sugar and vanilla in a food processor until fine crumbs form. Press evenly into the bottom and up the side of a 9-inch pie plate. Bake until firm, about 15 minutes; let cool completely.
- Make the filling: Put the chocolate and 1/4 cup ice cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the mixture is almost melted; whisk until smooth. Beat the remaining ice cream in a large bowl with a mixer on medium-high speed until fluffy but not melted, about 3 minutes; beat in the chocolate mixture. Freeze until firm, about 1 hour.
- Meanwhile, arrange the banana slices in the pie crust. Spread the dulce de leche over the bananas and freeze until cold, about 30 minutes. Scoop the ice cream over the bananas and dulce de leche and smooth with a rubber spatula. Freeze until very firm, 4 hours.
- Make the glaze: Bring the heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and whisk in the chocolate and corn syrup until melted and smooth. Let cool, whisking occasionally, until spreadable, about 15 minutes. Slowly pour the glaze over the ice cream; return to the freezer until set. Let the pie soften 10 minutes at room temperature before slicing.
STRAWBERRY BANANA "ICE CREAM" RECIPE BY TASTY
Here's what you need: bananas, strawberry, milk, vanilla
Provided by Alix Traeger
Categories Desserts
Yield 4 servings
Number Of Ingredients 4
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
BANANA BREAD ICE CREAM CAKE RECIPE BY TASTY
Here's what you need: bananas, butter, egg, sugar, vanilla, flour, baking soda, salt, vanilla ice cream, chocolate ice cream
Provided by Alix Traeger
Categories Bakery Goods
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (180°C).
- In a bowl, mash the bananas with a fork.
- Add in the melted butter, egg, sugar, and vanilla and mix until combined.
- Add in the flour, baking soda, and salt and mix again until just combined.
- Pour the batter into a loaf pan.
- Bake for 50 minutes, or until cooked through.
- Once cool, take the banana bread out of the pan and slice into three horizontal layers, widthwise.
- Line the loaf pan with plastic wrap and place the bottom layer of bread in the pan.
- Top the bread with the softened vanilla ice cream and spread evenly with a spoon.
- Place the middle layer of bread on top of the vanilla ice cream.
- Top the middle layer with chocolate ice cream and spread evenly with a spoon.
- Place the top of the banana bread on top and cover with the plastic wrap.
- Freeze for one hour or or overnight.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 330 calories, Carbohydrate 48 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, Sugar 30 grams
BANANA-RUM-RAISIN ICE CREAM
Traditional rum-raisin-flavored ice cream is even more dreamy when fresh bananas are added into the mix.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Yield Makes 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine rum, raisins, and sugar. Bring to a boil over medium-high, remove from heat, and let cool completely, 30 minutes.
- In a food processor, combine bananas and condensed milk and process until smooth, 2 minutes. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 to 3 minutes. With a rubber spatula, gently fold banana mixture into whipped cream. Fold in rum-raisin mixture. Pour into a 5-by-9-inch loaf pan, cover with plastic, and freeze until firm, about 8 hours (or covered, up to 1 week).
Nutrition Facts : Calories 411 g, Fat 19 g, Fiber 1 g, Protein 5 g, SaturatedFat 12 g
ICE CREAM SANDWICHES WITH CHOCOLATE ALMOND CAKE AND MARCEL'S CARAMEL-BANANA-CHOCOLATE CHIP ICE CREAM
Our homemade ice-cream sandwiches get raves when we serve them for lunch at the Workshop. We assemble them with cake instead of cookies to make them easier to eat. You can use any homemade or store-bought ice cream, but this caramel-banana-chocolate chip invention from pastry chef Marcel Desaulnier, who participated in the 1989 Workshop, is beyond delicious.
Yield serves 10
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350°F. Line a 12 by 17-inch rimmed baking sheet with parchment paper and brush the sides of the baking sheet with melted butter.
- In a large bowl, sift together the powdered sugar and cocoa powder, then stir in the almond meal.
- In an electric stand mixer or in a large bowl with handheld electric beaters, whip the egg whites until frothy, then add a pinch of salt. Whip the whites to soft peaks, then add the sugar gradually. Continue whipping until the peaks are firm yet glossy. Gently fold in one-third of the dry ingredients, then fold in the remainder.
- Pour the batter onto the prepared baking sheet and spread evenly. Bake until the cake springs back when touched, 12 to 15 minutes. Let cool completely, then place the baking sheet in the freezer until the cake is cold.
- For the ice cream: Peel the bananas and mash them roughly with a wooden spoon. Cover with plastic wrap, pressing the wrap directly against the mashed bananas, and set aside.
- In a saucepan, combine 6 tablespoons of the sugar, the lemon juice, and 1/4 cup water. Cook over medium heat, swirling the pan until the sugar dissolves. Bring to a boil and cook until the syrup begins to turn a rich caramel color, about 3 minutes. Once it begins to change color, it darkens quickly, so watch carefully, swirling the pan so the caramel cooks evenly. Remove the pan from the heat and add the half-and-half and cream-carefully, as they will splatter. Stir in another 6 tablespoons sugar and return the pan to medium heat. Bring to a boil, stirring with a wooden spoon to dissolve the caramel.
- In a large bowl, whisk together the egg yolks and the remaining 6 tablespoons sugar until thick and pale. Whisk in about 1 cup of the hot caramel mixture to warm the egg mixture, then pour the combined mixture into the saucepan of caramel and cook, stirring, until it visibly thickens and reaches 178°F on an instant-read thermometer. Pour over the bananas and stir well. Chill quickly in an ice bath. When cold, stir in the chocolate chips.
- Churn in an ice-cream maker according to the manufacturer's instructions. Transfer to a freezer container and freeze until the ice cream is firm enough to spread without melting.
- Take the cake from the freezer. Put a sheet of parchment paper and a cooling rack on top, then invert the cake. Remove the baking sheet and top sheet of parchment, and cut the cake in half across the middle of the long side. Spread one half with ice cream, making an evenly thick layer. Invert the other half, including the parchment sheet under it, over the ice cream. Return the cake to the freezer for at least 2 hours.
- To serve, take the cake from the freezer and remove the top sheet of parchment. With a serrated knife, trim the edges of the cake neatly. Cut the cake in half lengthwise, then cut each half into 5 triangles. Transfer the triangles to a serving platter, lifting them away from the bottom sheet of parchment. Serve immediately.
STRAWBERRY-BANANA DAIQUIRI ICE POPS
These will be a hit with the adults at your next summertime BBQ. Who doesn't love food on a stick?
Provided by Soup Loving Nicole
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 8h5m
Yield 6
Number Of Ingredients 4
Steps:
- Combine strawberry nectar, bananas, and rum in a blender. Blend until smooth. Stir in strawberries.
- Divide mixture between small ice pop molds. Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.
Nutrition Facts : Calories 66.2 calories, Carbohydrate 14.2 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 1.4 mg, Sugar 9.6 g
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