Banana Ice Cream Recipe

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About: My name is Randy and I am a Community Manager in these here parts. In a previous life I had founded and run the Instructables Design Studio (RIP) @ Autodesk's Pier 9 Technology Center. I'm also the author ...

If you thought my last ice cream flavor was good, this recipe is bananas! This dairy-free ice cream is egg custard-based and loaded with oven-baked and pureed bananas. This recipe is richer and creamier than any of those wimpy 1-ingredient (or 2-ingredient) ice cream recipes out there. Sure, it requires a bit more work than throwing a banana in a blender and freezing it (and isn't quite as healthy...), but it is well worth it.

Step 1: Ingredients and Tools

Ingredients:

4 Large ripe bananas
4 Large egg yolks (room temperature)
2/3 Cup + 2 Tablespoons Maple Syrup (room temperature)
3 Tablespoons cold water
2 Teaspoons gelatin
1 Can (13.5oz) full fat coconut milk
2 Cans (5.4oz) coconut cream
1 Large vanilla bean
1 Tablespoon high-quality vanilla extract (optional - to taste)
1 Tablespoon vodka (optional)

Required kitchen tools:

Ice Cream Maker (mine is a 1.5 Quart Cuisinart ICE-21)
Food processor (or blender)
Sauce pan
Heat-proof mixing bowl
Candy thermometer
Fine mesh sieve
Rubber spatula
Whisk
Reusable insulated ice cream tub and/or disposable ice cream pints
Baking sheet
Parchment paper
And assorted kitchen stuff

Note that some of the links on this page are affiliate links. This does not change the price of any of the items for sale. However, I earn a small commission if you click on any of those links and buy anything. I reinvest this money into materials and tools for future projects. However, you are obviously free to source the items as you please.

Step 2: Bake the Bananas

Poke holes all over the bananas using a toothpick.

Bake them on a parchment-lined baking sheet in the oven at 350 degrees for 45 minutes.

Step 3: Puree the Bananas

Once the bananas have cooled down, peel them and puree the bananas in a food processor or blender until creamy. Drain any excess liquids that remain so not to add extra water to the ice cream. This can cause it to ice up later.

Step 4: Make Vanilla Ice Cream Batter

Make vanilla ice cream batter as outlined in steps 2 to 9 of my vanilla bean ice cream instructable.

At this point you can add a tablespoon of vodka should you desire. The addition of the alcohol helps prevent the ice cream from freezing entirely solid and also is used to keep it from getting too icy.

Step 5: Chill

Chill the vanilla ice cream batter and the pureed banana in the refrigerator for at least 5 hours.

Step 6: Combine Together

Thoroughly mix together the pureed banana and the vanilla ice cream batter.

Step 7: Freeze It

Make the ice cream as specified by your ice cream maker. This recipe yields quite a bit of ice cream, so if you have a small ice cream maker like mine, you might need to freeze it in two batches.

Step 8: Package and Serve

Package the ice cream in cartons or a reusable tub.

Eat it immediately if you want ice cream that is the consistency of soft serve, or freeze for a few more hours for a more traditional ice cream consistency.

Enjoy!

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    10 Discussions

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    jayedwin98020

    2 months ago

    When I was a kid, my favorite "home-made" ice cream was, far and away, banana/walnut!

    My Mom would chop the walnuts, and then added them to her banana ice cream mixture. My Dad would throw all the ingredients in to our old "hand-crank" ice cream maker. He added ice and rock salt around the metal container that holds the ingredients, which was placed inside a larger wooden container, add the cranking handle on top, and them we would take turns cranking the crank. This usually took all of a about 20 minutes, to make the best ice cream I've ever tasted.

    There were some Saturday nights, if company was coming over, we would make two batches. The most popular favor was the banana/walnut. But sometimes, we would also make fresh strawberry, boysenberry, or peach. For some reason, we never made chocolate or vanilla. Go figure.

    After reading this article, I remembered I have an old ice cream maker in the basement. I'm going to have to dig it out, try and find my Mom's 'old' recipe (her's was quite simple to prepare), and make some ice cream this week-end! Thinkin' about it, has already got my mouth watering!

    If I can find Mom's recipe, I'll add to this conversation.

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    iceng

    2 months ago

    Learned a new culinary word 'Bloom'..

    Can that Step 5: Chill be overnight ?

    BTW those pretty fingers holding the cup and un-bowling into the small ice cream maker,

    look to be an assistant drudge, ......... that should get a mention credit ;-)

    1 reply
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    randofoiceng

    Reply 2 months ago

    Yes. It can sit overnight. We usually make it late at night, and then churn it the following morning. With some of the flavors, it even makes it more rich to let it sit for a bit longer.

    She didn't want any formal credit as a hand model last I asked. Having a freezer full of ice cream is reward enough.

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    Artuino

    2 months ago

    hmmmm...looks delicious!

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    cptsilvertooth

    2 months ago

    This is great! A different version of one of my favorites! I make a completely vegan one too that’s pretty awesome - I can’t wait to try yours though!

    https://youtu.be/RnllXwI1_90

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    tleet59

    2 months ago

    Huh. I just use frozen over-ripe bananas and a blender. You can add any flavors you want, and there's no need to wait. Insta-scream.

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    ak08820

    2 months ago

    Wish it was vegan!

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    Penolopy Bulnick

    3 months ago

    Sounds like a great ice cream! Do you bake the bananas to ripen them more or does it bring out the flavor more or something else?

    1 reply
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    randofoPenolopy Bulnick

    Reply 3 months ago

    It makes them richer and more concentrated, and boils out some of the water.