Banana ice cream

Name: Banana ice cream - Eliana I.
Ingredients: I used: 1 kg ripe bananas; 2 tablespoons honey; 400 ml whipped cream

Dessert - Banana ice cream by Eliana I. - Recipia

After a stroll through the park, seeing so many people enjoying ice cream reminded me how easy it is to make some at home. For this banana ice cream, you only need three ingredients and about 15 minutes to prepare. No stove is required, and the mixture goes straight into the freezer. The banana provides flavor and texture, so the ice cream doesn't need to be stirred during freezing. Quick Info Preparation time: about 15 minutes Freezing time: until the next day Cooking time: not required Total time: approximately 15 minutes of work, plus freezing Servings: the number of servings is not specified; the amount fits into two plastic containers with lids Difficulty: very easy Recipe type: homemade ice cream, no cooking Ingredients 1 kg ripe bananas 2 tablespoons honey 400 ml liquid cream Preparation method 1. Peel the bananas and slice them into rounds. Place them in the food processor bowl. 2. Add the two tablespoons of honey over the bananas and blend until you get a puree. There may be larger pieces of banana left in the mixture. If you prefer a smoother ice cream, blend the mixture more. If you don't mind the fruit chunks, you can leave them as they are. 3. Whip the 400 ml of liquid cream separately with a mixer. 4. Add the whipped cream over the banana puree and mix until the two mixtures are well combined. It is important that the banana puree and cream are evenly distributed so that the ice cream has the same texture throughout. 5. Divide the resulting cream into two plastic containers with lids. 6. Close the containers and place them in the freezer until the next day. 7. Take the ice cream out of the freezer 5-7 minutes before serving. Banana is not a watery fruit like other fruits with higher water content, so the mixture did not need to be stirred during freezing. Why I make this recipe often I love this recipe because it is quick to prepare and does not require boiling or other complicated steps. Just ripe bananas, a bit of honey, and liquid cream are enough. Plus, the mixture goes straight into containers and is left in the freezer until the next day. It’s a practical option when you have ripe bananas and want to use them before they get too soft. Larger pieces of banana can be kept in the mixture if you enjoy feeling them in the ice cream. For a more uniform texture, you can blend them more in the processor. Tips and variations Tips Use ripe bananas, as they puree more easily and have a sweeter taste. The recipe is made with sliced bananas, then blended in the food processor with honey. There is no need to stir the ice cream during freezing. In the original recipe, the mixture was left in the freezer until the next day without being taken out for homogenization. Keep in mind the softening time before serving. Five to seven minutes at room temperature are enough for the ice cream to be easier to scoop. Keep the containers closed with lids. This helps protect the mixture in the freezer and allows you to store the ice cream in two separate containers. Substitutions The recipe uses three ingredients: bananas, honey, and liquid cream. The original source does not indicate any other ingredients or substitutions, so to keep the same recipe, it is best to stick to these quantities. Variations The simplest variation depends on the texture of the bananas. You can blend them better in the processor for a finer mixture or leave larger chunks in the mix. In the original recipe, some pieces were left, and they were preserved. You can divide the mixture into two containers as indicated in the recipe, or you can keep it in available containers, provided they are suitable for freezing and have lids. However, changing the quantities is not necessary. Serving ideas Take the ice cream out 5-7 minutes before serving, then serve it as soon as it softens enough to be scooped. It can be served plain, directly from the container, without any additional toppings mentioned in the recipe. Frequently asked questions 1. Do I need to stir the ice cream during freezing? No. In this recipe, the ice cream is placed in the freezer until the next day and does not need to be stirred during the process. Banana is not a very watery fruit, and the mixture retains its texture without this step. 2. How long should the ice cream stay in the freezer? The recipe indicates keeping it in the freezer until the next day. This is the freezing time used for the presented dish. 3. Can I leave banana pieces in the ice cream? Yes. After blending the bananas in the processor, larger chunks may remain. If you like this texture, you can keep them. For a more uniform mixture, blend the bananas more. 4. Why should the ice cream be taken out before serving? After freezing, the ice cream is hard and difficult to scoop. Taking it out 5-7 minutes before serving allows it to soften slightly. 5. In how many containers is the mixture placed? The obtained quantity is divided into two plastic containers with lids, then placed in the freezer. Nutritional values The values below are estimates and depend on the type of liquid cream used and the actual weight of the bananas after peeling. For 100 g of ice cream, the estimate is approximately 150-170 kcal, 18-22 g carbohydrates, 8-10 g fats, and 1-2 g proteins. The majority of carbohydrates come from bananas and honey, while the liquid cream mainly contributes to the fat and calorie content. For the entire recipe, the values can reach approximately 2,100-2,400 kcal, depending on the cream used. These figures are indicative and do not represent an exact nutritional analysis. Storage and reheating The ice cream is stored in the freezer in the two closed plastic containers. The recipe is designed for storage until the mixture is completely frozen, that is, until the next day. It is not reheated. For serving, take the container out of the freezer 5-7 minutes before and let the ice cream soften slightly so it can be scooped.

Banana ice cream

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