Banana Ice Cream
Makes about ten
2medium bananas, ripe but not
| overripe, cut into |
²∕³ | cup granulated sugar |
1tablespoon fresh lemon juice
¾ cup whole milk
½ teaspoon pure vanilla extract
1¹∕³ cups heavy cream
1 to 2 drops yellow food coloring to give the yellow banana color, optional
Place the bananas, granulated sugar, lemon juice, whole milk, and vanilla in a blender jar and blend on high speed for 40 to 50 seconds until smooth, creamy and completely homogenous. Transfer to a bowl and stir in the heavy cream. Add yellow food coloring if using. If not freezing immediately, cover and refrigerate until ready to use.
Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
Serve in cups or cones, adding
Nutritional information per serving:
Calories 193 (56% from fat) • carb. 20g • pro. 1g
•fat 12g • sat. fat 7g • chol. 46mg • sod. 21mg
•calc. 44mg • fiber 0g
For Chocolate Banana Ice Cream: Add ¼ cup unsweetened cocoa powder and ¼ cup chocolate syrup to the blender along with the first 5 ingredients and blend as directed.
| Coconut Ice Cream |
| Makes about ten |
²∕³ | cup sweetened coconut flakes |
²∕³ | cup granulated sugar |
1cup lite coconut milk (do not use regular)
½teaspoon coconut extract
½teaspoon pure vanilla extract
1 cup whole milk 1¼ cups heavy cream
Place the coconut flakes, granulated sugar, lite coconut milk, and both extracts in jar of a blender in that order. Blend on high speed until smooth and homogenous, about 40 to 50 seconds. Transfer to a bowl and stir in the milk and cream. If not making ice cream immediately, cover and refrigerate until ready to use.
Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
Serve in cups or cones, adding
Nutritional information per serving:
Calories 206 (62% from fat) • carb. 18g • pro. 2g
•fat 15g • sat. fat 10g • chol. 44mg • sod. 37mg
•calc. 49mg • fiber 0g
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