Banana Ice Cream.
I’m loving this banana ice cream thing.
Added some chocolate chips and a fruit & mint skewer today. SO good.
All you need to do if chop up a few super ripe bananas (spotted brown) and freeze them in a reusable container or freezer bag. They should freeze through after 8-12 hours. If you notice that it is hard to break your banana chunks apart after they have frozen solid, try freezing them laid flat rather than smushed into a small space in the freezer.
I recommend not adding any liquid to the blender or food processor. A few tablespoons isn’t going to change the consistency much and it will help to get your blender going if it isn’t a high powered one, but it’s always better to add less liquid than too much! The vitamix comes with a tamper so that you can push the food down into the blades as it’s blending. I used to have a ninja blender and it worked well at making the ice cream too, but with a bit more stopping and scraping down. A food processor will work just as well!
I like to eat this best straight from the blender. I love how creamy it is. However, my daughter likes it better after it’s been in the freezer for a few hours and hardened up a bit.
If I’m going to make a flavored ice cream, such as pineapple or strawberry, I always blend those fruits up first and separately. That way you start with a fruit sauce of sorts and the bananas can blend into it.
If you’re going to freeze your ice cream, place a piece of plastic wrap directly on the surface. That way it will be harder for ice crystals to form.
5 Responses to “Banana Ice Cream.”
I love banana ice cream! I’ve never thought of adding coconut cream. Thanks for the tip 🙂
That tiny bit of liquid really helps!! I thought about adding shredded coconut to this also. I love the coconut and banana together!
We’ll definitely have to try this. Thanks for the idea:) We certainly have plenty of ripe bananas here…I have this weird sensory aversion to them once they are ripe enough to have just a few spots!
Can’t wait to try this one. Thanks!