Banana Ice Cream
Hot days just got better with this one-ingredient, creamy banana ice cream.
Servings: 3
Calories: 210kcal
Ingredients
- 6 ripe to overripe bananas
Instructions
- Line a baking sheet with parchment paper.
- Peel and slice bananas into ⅛ to ¼-inch slices.
- Lay the banana slices on the prepared baking sheet. Place the baking sheet in the freezer. Freeze the sliced bananas for 1 hour.
- Remove the frozen banana slices from the freezer.
- Add ½ of the frozen slices to either a food processor or a blender.
- Pulse the frozen bananas 5 to 7 times, then purée for 2½ to 3 minutes. The ice cream mixture will go from very lumpy to finally a soft-serve ice cream consistency.
- Spoon the mixture into a loaf pan. Blend the remaining frozen bananas.
- Cover pan with plastic wrap and place back in the freezer for 1½ to 2 hours until firmly set. Scoop and serve.
Video
Notes
- This frozen banana ice cream is a great way to use over-ripe bananas. The softer the banana, the naturally sweeter the ice cream.
- If using a blender, you will need to blend the bananas in batches.
- You can scoop the banana ice cream, dip it in a chocolate magic shell and sprinkle it with chopped nuts if you'd like.
Nutrition
Calories: 210kcal | Carbohydrates: 54g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 845mg | Fiber: 6g | Sugar: 29g | Vitamin A: 151IU | Vitamin C: 21mg | Calcium: 12mg | Iron: 1mg