| Level: | Easy |
| Total: | 6 hr 35 min |
| Prep: | 35 min |
| Inactive: | 6 hr |
| Yield: | about 1 quart |
Ingredients
- 6 (approximately 2 1/4 pounds) ripe bananas
- 1 tablespoon fresh squeezed lemon juice
- 3/4 cup light corn syrup
- 1 vanilla bean, scraped
- 1 1/2 cups heavy cream
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 185 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 21 g |
| Protein | 1 g |
| Cholesterol | 35 mg |
| Sodium | 22 mg |
Reviews
Very easy and very good
Made this and it’s great. Made peanut butter cookies and created ice cream sandwich’s! Bomb!
Probably my fault as an ice-cream-making newbie, but after following instructions to let thaw for an hour, dumped the still-partially-frozen bananas into the blender….along with, I’m guessing, a fair bit of ice crystals – so the end result, although tasting fab, is icy:( Might’ve been good to stipulate that bananas should be thawed completely? Or are they supposed to be slightly frosty?
Next time i’ll probably skip the freezing, just blend all together and refrigerate til super chilled before churning.
Next time i’ll probably skip the freezing, just blend all together and refrigerate til super chilled before churning.
Omg, best ice cream ever!
Made as per recipe and thought it was amazing! I might try adding a few chopped up strawberries next time!
Easiest and amazingly delicious! One of my all time favorite recipes!
I MADE THIS DAIRY FREE…just substituted full fat canned coconut milk for the heavy cream. I also did not have corn syrup on hand so sub. maple syrup (I would decrease a bit next time, just a bit sweet for me.) I also added dairy free mini chocolate chips and pecan pieces. oh…and about 1 tsp. salt. Turned out great! Glad to have a good “cold” use for those extra bananas.
We have banana trees so we are always looking for creative ways to use them since we get so many. This has to be the best use of them so far! The only change I made was I made a syrup with organic sugar instead of using corn syrup. Came out perfect. Thanks again Mr. Brown!
What brand of ice cream maker is being used in this video.
I need to purchase a new ice cream maker and would like to buy this one.
Although I thought the banana flavor was wonderful, I can only give it 4 stars. My DS who is a banana lover thought the ice cream tasted better before it was frozen, just like the banana smoothies I make for him. (Of note, it is easier to peel the banana before freezing.) The recipe made 2 containers in my Cuisinart ice cream maker, one of which I added 5 oz of mini chocolate chips. The creamed mixture was below 40 degrees as soon as it was mixed so there was no need to wait to freeze the mixture.