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!
Time 1h10m Number Of Ingredients 4 Steps:
Pre-freeze very ripe banana in peeled chunks (freeze on a baking tray as separated pieces) - see main Blog Post for guidance on banana freezing. Pre-chill the coconut milk to separate the coconut cream from the coconut water (see NOTES at the bottom of the recipe). Use already frozen or pre-frozen fruit. Put the banana and fruit into the blender and blend using a sharp cutting/grinding blade until thick and smooth. This may take a while and will appear to break down in stages before it blends into a paste. Add the coconut cream and vanilla extract (if using) and re-blend until even. If firm enough, serve immediately…. OR Transfer to an airtight container and place in the freezer for up to an hour to firm slightly. Remove and mush with the back of a fork to re-blend before serving… OR If making ahead of time, the freezing process will result in a solid block. When ready to eat, remove from the freezer ahead of time and leave at room temperature for 10 to 20 minutes (depending on the warmth of the room or climate). Then break up and mush with a fork to re-mix before serving.
Time 1h10m Yield 2 Number Of Ingredients 1 Steps:
Place banana slices in a resealable freezer bag. Freeze until firm, about 1 hour. Empty banana slices into a blender; blend until creamy and the consistency of ice cream. Scoop into a bowl.
Time 10m Yield 2 Number Of Ingredients 1 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.
Yield Serves 6 Number Of Ingredients 3 Steps:
Combine bananas and condensed milk in large bowl. Whisk in cream. Pour banana mixture into 8 x 8 x 2-inch glass baking dish. Cover and freeze until softly set, stirring occasionally, about 2 hours. Transfer to large bowl. Using electric mixer, beat ice cream just until fluffy. Return to same glass dish. Cover and freeze until firm, about 6 hours. (Can be made 3 days ahead. Keep frozen.)
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.
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.
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.
More about “blended banana ice cream recipes”
Yield 2 servings Number Of Ingredients 4 Steps:
Slice bananas and place in an airtight container. Freeze for at least two hours, preferably overnight. Place frozen banana slices in a food processor and blend until they reach the consistency of soft serve, about 4 minutes. Add cocoa powder and cinnamon. Blend until just combined. Serve immediately for soft-serve consistency or transfer to freezer for at least 2 hours for ice cream consistency. Garnish with strawberries. Enjoy!
