Banana Ice Cream Recipe

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Servings: 1


Cost per recipe $2.96 view details
  • 4 x ripe bananas
  • 1 Tbsp. lemon juice
  • 7 ounce vanilla sugar
  • 8 ounce lowfat milk
  • 8 ounce evaporated skim lowfat milk orig was: whipping (heavy) cream


  1. * (Made by burying 3 or possibly 4 vanilla pods in a container of sugar for at least a week)
  2. Peel the bananas and cut into chunks. Put into a blender and blend with the lemon juice and sugar, till smooth. Add in the lowfat milk, and process again, briefly.
  3. Stir in the cream, then immediately freeze in a freezer-proof container.
  4. Either still-freeze or possibly use an ice-cream making machine.
  5. If you wish to still-freeze, put the container in the freezer, and let the ice-cream freeze. When it is half-frzn (approximately 4 hrs, but could be sooner or possibly later depending on your freezer), take out the container, quickly run the contents through a liquidizer or possibly food processor, and return to the container, and to the freezer. Repeat after another few hrs.
  6. (makes about 1 litre)
  7. NOTES : Make sure you use ripe bananas for this. Wait till they about two-thirds black and the flavour will be good.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 742g
Calories 1317  
Calories from Fat 396 30%
Total Fat 45.07g 56%
Saturated Fat 12.56g 50%
Trans Fat 0.0g  
Cholesterol 113mg 38%
Sodium 811mg 34%
Potassium 1566mg 45%
Total Carbs 216.38g 58%
Dietary Fiber 9.5g 32%
Sugars 123.92g 83%
Protein 21.11g 34%
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