| Prep: 15 mins | Cook: Freeze for 2 hours | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 395 | 27g | 16g | 36g |
| sugars | fibre | protein | salt |
| 26g | 2g | 4g | 0.05g |
When it comes to the joys of summer dessert making, the sublime simplicity of my Banana Ice Cream recipe rises to the top of the list. Its delightful combination of ripen bananas and luscious creaminess creates a treat that’s not only delicious, but also somewhat reminiscent of an all-American milkshake – minus the added preservatives and artificial sweeteners that sometimes sneak into those childhood favorites.
Savoring the Health Perks
One of the primary reasons I adore this Banana Ice Cream recipe is that it incorporates various health benefits. For instance, bananas are known for their potassium and fiber content, which can aid in digestion and heart health. Additionally, the choice to utilize whole milk, heavy cream, and a moderate amount of sugar allows for a dessert that feels indulgent, but is genuinely a healthier choice compared to most store-bought options. The optional addition of nuts can also provide a crunch and increase the protein content.
Perfect Paired with Wine and Dishes
As someone who has grown up loving both the health-focused lifestyle of the West Coast and the comfort of classic American dishes, this Banana Ice Cream stands as a bridge between the two worlds, much like my avocado toasts or fresh salads. The mild sweetness and decadent creaminess make it a great pairing for a dessert wine, perhaps a Moscato d’Asti or a subtle Ice Wine, adding an elegant touch to your summer afternoon dinners.
It also complements well with a variety of dishes. I’ve served it alongside my wine country-inspired dishes like a grilled chicken salad with a citrus vinaigrette – the light, fresh flavor provides a nice contrast to the rich, full-bodied ice cream. Or, as an innovative twist, you could use the ice cream to top off a warm slice of homemade apple pie or a crumble. I’d love to see your own unique pairings!
Banana Ice Cream: Easy and Inclusive
This Banana Ice Cream holds a special place in my heart for yet another reason – its simplicity. With only a few basic ingredients, anyone can whip up this delightful dessert at home in no time. Plus, it’s kid-friendly and accommodatingly adjustable for various dietary needs. For instance, you could easily use a nut milk or coconut cream instead of dairy for a vegan version – proving once again that nutritious and delicious can indeed walk hand in hand.
There’s a reason why Banana Ice Cream is a summer favorite in our household and hopefully, it will become a favorite in yours too.
What You’ll Need
- 4 large ripe bananas
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/2 cup nuts (optional)
Method
Step One
Peel the bananas and cut them into small slices. Freeze the banana slices on a tray for at least 2 hours or until they are completely frozen.
Step Two
In a mixing bowl, combine heavy cream, whole milk, granulated sugar, and pure vanilla extract. Stir until the sugar completely dissolves.
Step Three
Transfer the frozen banana slices into a blender or food processor. Pour the milk mixture over it. Blend until the mixture is smooth.
Step Four
If you decide to use nuts, chop them finely and fold them into the banana mixture.
Step Five
Place the mixture in a lidded container and freeze it for at least 6 hours or until it becomes firm.
Step Six
Before serving, let the ice cream stand at room temperature for a few minutes to soften. Enjoy your homemade banana ice cream!
