Vegetarian Ice Cream
Banana Ice Cream
Ripe banana, cream and condensed milk make a rich, slightly chewy ice cream with no added flavourings needed. It benefits from one re-spin.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 250 g | 9 oz | ripe banana, chopped or mashed | |
| 200 g | 7 oz | whipping cream (35% fat) | |
| 75 g | 2½ oz | sweetened condensed milk | |
| vanilla bean paste or extract, optional dash | |||
| fine salt, optional pinch |
Swaps
ripe banana, chopped or mashed → Frozen banana, defrosted
Ingredients
Method
- Stir all the ingredients together in a pint until well mixed.
- Freeze for 16 to 24 hours.
- Press: ICE CREAM Spin the frozen pint.
- Press: RE-SPIN Re-spin once for the best texture.
Powdery or crumbly? Add a tablespoon or two of the recipe's liquid and Re-spin. Why it happens ›
Nutrition per serving estimated
- Calories
- 286 kcal
- Fat
- 20 g
- of which saturates
- 13 g
- Carbohydrate
- 26 g
- of which sugars
- 19 g
- Fibre
- 1.6 g
- Protein
- 3.6 g
- Sodium
- 40 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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Questions
Can I make banana Creami ice cream lactose-free?
Yes. Use lactose-free cream and lactose-free condensed milk in the same amounts.