Time 30m Yield 12 servings. Number Of Ingredients 6 Steps:
In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until set. Cool completely on a wire rack., Cut bananas into slices and layer over crust. Cut ice cream widthwise into 3/4-in. slices; place over bananas. Spread edges of ice cream slices to cover bananas and form a smooth layer. Freeze until firm., Remove from the freezer 10 minutes before serving. Serve with hot fudge topping if desired.
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.
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 5m Yield 2 servings. Number Of Ingredients 4 Steps:
Slice banana in half lengthwise; cut each in half widthwise. Divide banana slices between two microwave-safe dessert dishes. Dot with butter; sprinkle with brown sugar. , Microwave, uncovered, on high for 25-30 seconds or until butter and brown sugar are melted. Top with ice cream.
Time 6h35m Yield about 1 quart Number Of Ingredients 5 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.
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.
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 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.
Time 30m Yield 25 servings. Number Of Ingredients 8 Steps:
In a small bowl, combine crumbs and melted butter. Set aside 1/2 cup; press remaining crumbs into a 15x10x1-in. pan. Slice bananas widthwise and layer over crust. Cut ice cream widthwise into 10 slices; place over bananas. Spread edges of ice cream slices to cover banana and form a smooth layer. Sprinkle with nuts. Cover and freeze until firm. , In a large saucepan, melt chocolate chips and butter; stir until smooth. Pour over ice cream; freeze until firm. , In a large bowl, whip cream until stiff peaks form; spread over chocolate layer. Top with reserved crumbs. Store in freezer (will keep for several weeks). Remove from freezer about 10 minutes before serving.
Time 10m Yield 2 Number Of Ingredients 5 Steps:
Place bananas in a saucepan over high heat; cook and stir until bananas become a chunky paste, about 5 minutes. Turn temperature down to medium, and mix brown sugar, milk, cinnamon, and vanilla extract into saucepan. Stir until all ingredients are well combined, about 5 minutes.
Time 3h15m Yield 6 servings Number Of Ingredients 5 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.
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.
More about “ice cream banana dessert recipes”
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!
