Banana Ice Cream Recipes

Steps:

• Place frozen bananas in a food processor and puree, adding the vanilla extract and just a few spoonfuls of juice or milk to make a soft serve texture to the banana"ice cream".
• Serve just like ice-- in a cone, in a stemmed parfait glass layered with strawberries, or as a sundae with chocolate syrup.
• You can also flavor the"ice cream" with other frozen fruit that you puree together with the bananas.
• Pineapple is especially delicious, and mango is wonderful.
• For Vegan do not use the milk. Use the fruit juice.

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.

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.

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.

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.

Steps:

• Slice bananas and arrange in one layer onto a parchment or wax paper lined cookie sheet. Freeze for 2 hours.
• Into a 5-quart capacity food processor, using the chopping blade, place banana slices. Pulse for a few seconds at a time until a course crumb texture is reached.
• Add milk and vanilla. Continue processing, occasionally scraping the sides of the processor bowl with a rubber spatula, until mixture reaches a creamy, smooth soft-serve consistency.
• With a spatula, turn "ice cream" into a freezer container. Cover and freeze for 2-4 hours or until desired texture is reached.

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!

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.

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!

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.

Steps:

• Peel and chop bananas. Whizz in a blender or food processor with the sugar and lemon juice.
• Pour in the cream and mix well.
• Pour into a plastic box or ice cream maker for freezing.
• Stir as ice crystals begin to form (if you want).
• Remove from freezer 15 mins before serving.
• Serve with chocolate sauce.

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.)

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.