Banana Ice Cream
Banana Ice Cream - Sweets
615 min
Servings1
Plan it in the app to put it on your week.
- Vegetarian
- Pescatarian
- Halal
- Egg Free
Steps
- 1Freeze the bananas, unpeeled, for at least 2 hours or up to overnight.
- 2Thaw bananas for 45 minutes to 1 hour, then peel and puree along with the lemon juice in the work bowl of a food processor for 10 to 15 seconds.
- 3Add the corn syrup and vanilla bean seeds and turn the food processor on. Slowly pour in the cream and continue processing until smooth.
- 4Chill the mixture in the refrigerator until it reaches 40°F, which should take about 3 hours. Transfer the mixture to an ice cream maker and process according to the manufacturer's instructions.
- 5Transfer soft-serve consistency ice cream to an airtight container and harden in the freezer for 3 to 4 hours before serving.
Nutrition
- Calories
- 2868kcal
- Protein
- 18g
- Carbs
- 451g
- Fat
- 132g
- Fiber
- 27g
- Sugar
- 328g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does banana ice cream take to make?
About 615 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 1 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.