Indulge in a refreshing and tropical treat with our Citrus Banana Ice Cream. This delightful dessert combines the vibrant flavors of citrus fruits and the creamy sweetness of bananas, resulting in a unique and unforgettable taste sensation.
Experience a symphony of flavors as you savor each spoonful. The tangy zest of oranges and lemons perfectly complements the ripe bananas, creating a harmonious balance of sweet and sour. This recipe offers two irresistible variations: a classic churned ice cream and a no-churn version for those who prefer a simpler method.
Whether you're looking for a refreshing summer dessert or a zesty treat to brighten up any occasion, our Citrus Banana Ice Cream is sure to satisfy your cravings. Its vibrant colors and enticing aroma will captivate your senses, leaving you wanting more.
BANANA ICE CREAM
Homemade Banana Ice Cream. TO DIE FOR. Rich, creamy, and studded with big chunks of dark chocolate. Simple, from-scratch recipe that anyone can make!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 9h
Number Of Ingredients 9
Steps:
- Prep your workstation: Create an ice bath by placing a moderate amount of ice and water in a large bowl. Set an empty, medium bowl in the larger one on top of the ice. Pour the heavy cream into the medium bowl and set a strainer on top. In a separate bowl, whisk the egg yolks until well combined.
- In a medium saucepan over medium heat, stir together the milk, sugar, and salt until small bubbles form along the edges and the sugar has dissolved. Do not let boil.
- Gradually pour some of the milk into the bowl with the egg yolks, whisking constantly as you pour (I like to use a ladle for this). Once you've poured in some of the milk, return the saucepan to the stove over low heat. Slowly pour the yolks into the saucepan, stirring constantly. This process is called tempering and will keep the eggs from scrambling.
- Continue cooking the egg-milk mixture (also called custard) over low heat, stirring constantly and scraping the bottom of the saucepan with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of the spatula. Strain the custard into the bowl with the heavy cream.
- Place half of the custard into a blender or food processor with the bananas. Puree until smooth, then pour it back into the bowl with the rest of the custard. Stir in the vanilla extract and rum. Cover, pressing a piece of plastic wrap against the surface, then chill thoroughly in the refrigerator for at least 4 hours or, if time allows, overnight.
- Freeze the ice cream in your ice cream maker according to the manufacturer's instructions, adding the chocolate during the last 5 minutes of churning. Transfer the ice cream to an airtight container and freeze 3 hours or overnight. Let stand at room temperature 10 minutes before serving.
Nutrition Facts : ServingSize 1 (of 8), about 0.5 cup, Calories 455 kcal, Carbohydrate 39 g, Protein 6 g, Fat 31 g, SaturatedFat 18 g, TransFat 0.01 g, Cholesterol 186 mg, Fiber 2 g, Sugar 32 g, UnsaturatedFat 11 g
EASY BANANA ICE CREAM (TIPS + 10 FLAVORS!)
The ultimate guide to making EASY, perfect 1-INGREDIENT banana ice cream every time! We're sharing our top tips and tricks, plus 10 delicious flavors!
Provided by Minimalist Baker
Categories Dessert
Time 5m
Number Of Ingredients 17
Steps:
- Be sure to start with ripe and spotty bananas. Peel and slice into 1/2-inch slices for easier blending (large chunks tax the motor). Then add to a parchment-lined baking sheet and freeze until firm (3-4 hours or overnight).
- Add sliced frozen bananas to a food processor fitted with an "S" blade. Then blend for 4-5 minutes or until completely smooth, fluffy, and blended. You'll need to stop occasionally to stir and scrape the sides. You'll be left with a soft serve texture. See "FREEZING" below for freezing tips.
- Add sliced frozen bananas to a high-speed blender, our most recommended model being the Vitamix 5200 for ultimate control and its powerful motor. (The Kitchenaid KSB8270FP Pro Line Series works well, too.) Turn the Vitamix dial to its lowest setting and ensure the switch is flipped to "Variable" NOT "High" to start with. It's too much to jump the motor from 0-100 that fast.
- Once it's started blending, quickly switch from "Variable" to "High" speed and use the tamper to press down and stir/agitate the bananas, which should turn into soft-serve texture banana ice cream quite quickly. If the motor seems to be struggling, stop and pause momentarily. Be sure to switch back to low speed / "Variable," then switch to "High" speed every time to protect the motor.
- Adding flavor to your nice cream is easy! For every flavor besides strawberry, berry, or Salted Caramel, simply add the recommended amounts of each ingredient to your ice cream at this time and blend until creamy and smooth, scraping down the sides as needed. If making strawberry or berry, we recommend adding them at the beginning with the unblended bananas for best texture.
- At this point you have soft-serve texture banana ice cream. To get more of a scoopable ice cream texture, simply spread into a Tupperware or parchment-lined loaf pan and freeze for 2-3 hours. Then scoop with an ice cream scoop! If too firm, let thaw 15-30 minutes to soften.
- Best when fresh. See freezing instructions above. Frozen banana ice cream should keep for up to 1 month if well covered, though we find it's best when used within the first week.
Nutrition Facts : ServingSize 1 servings, Calories 105 kcal, Carbohydrate 26.9 g, Protein 1.3 g, Fat 0.4 g, SaturatedFat 0.1 g, Sodium 1 mg, Fiber 3.1 g, Sugar 14.4 g, UnsaturatedFat 0.13 g
BEST BANANA ICE CREAM
My son-in-law says this is the best banana ice cream he's ever had. It's always requested at family gatherings. -Donna Robbins, Skiatook, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 quarts.
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 308 calories, Fat 20g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 55mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 0 fiber), Protein 4g protein.
EASY BANANA ICE CREAM
When bananas are over-ripe, don't throw them away. Peel them, wrap them in plastic wrap, and freeze them. Two ingredients are all you need to make this family-pleaser.
Provided by ANNE MARSHALL
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 5m
Yield 2
Number Of Ingredients 2
Steps:
- Combine frozen bananas and 1/4 cup skim milk in a blender; blend for 30 seconds. Add remaining 1/4 cup milk and blend on high speed until smooth, about 30 seconds more.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 30 g, Cholesterol 1.2 mg, Fat 0.4 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 26.9 mg, Sugar 17.5 g
ONE-INGREDIENT BANANA ICE CREAM
This outrageously easy "ice cream" is just the sort of dessert to please everyone at the table - the vegans, the lactose-intolerant, the paleo enthusiasts, the picky children. Just toss four frozen bananas into a blender and give it a good whirl. If you like soft-serve consistency, eat it right away (and adding a few tablespoons of milk to the blender wouldn't hurt, but it's not necessary). For more traditional scoops, freeze it in an airtight container, and dole out as you would the Ben & Jerry's. Consider adding a spoonful of peanut butter, Nutella or honey; a handful of chocolate chips or almonds; or a 1/2 teaspoon of powdered ginger, cardamom or cinnamon.
Provided by The New York Times
Categories easy, ice creams and sorbets, dessert
Time 6h10m
Yield Four servings
Number Of Ingredients 1
Steps:
- Peel the bananas, cut them in 2- to 3-inch chunks and place them in a freezer bag in the freezer for at least 6 hours. Remove and blend in a blender until smooth. Serve immediately, or freeze in an airtight container for at least 2 hours. Scoop and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 14 grams
BANANA ICE CREAM
Steps:
- Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.
BANANA CITRUS SORBET
A friend who loved to entertain gave me the recipe for this lovely sorbet. Serving it as a refreshing special course adds a bit of elegance to my favorite meal. If you don't have an ice cream freezer, put the mixture into ice cube trays and stir occasionally while freezing. Mix in a blender when ready to serve.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 quarts.
Number Of Ingredients 5
Steps:
- Place lemon juice and bananas in blender; cover and process until smooth. Add sugar; cover and process until blended. Transfer to a large bowl; stir in water and orange juice. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer to a freezer container, allowing headspace for expansion. Freeze 2-4 hours before serving. Repeat with remaining sorbet mixture. May be frozen up to 1 month.
Nutrition Facts : Calories 168 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 43g carbohydrate (39g sugars, Fiber 1g fiber), Protein 1g protein.
QUICK BANANA ICE CREAM
A no-churn ice cream that's low-fat, superhealthy and counts as one of your five-a-day
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Snack, Supper
Time 1h5m
Number Of Ingredients 4
Steps:
- Pop the banana chunks on a flat tray and cover well. Freeze for at least 1 hr, or until frozen through. When ready to eat throw the banana into a food processor and whizz until smooth with enough of the milk to achieve a creamy texture. Scoop into 4 bowls or glasses, then top with the sauce and nuts.
Nutrition Facts : Calories 156 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium
BANANA ICE CREAM
This is a rich creamy ice cream, from the essetti.com website. Use very ripe bananas and only fresh lemon juice - not bottled. Preparation time is estimated, depends on your ice cream freezer.
Provided by duonyte
Categories Frozen Desserts
Time 40m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Peel bananas, break into chunks and process with the lemon juice in food processor until smooth.
- Stir in the simple syrup and heavy cream.
- If your simple syrup was not chilled, chill entire mixture in refrigerator for at least an hour.
- Freeze according to ice cream freezer manufacturer's instructions.
- This will be a soft ice cream straight from the ice cream maker. It can be frozen to firm up, but use within a day or two for the best flavor.
Nutrition Facts : Calories 1250.9, Fat 89.7, SaturatedFat 55.4, Cholesterol 326.1, Sodium 95.6, Carbohydrate 117.5, Fiber 12.4, Sugar 59.1, Protein 10.2
Tips:
- Use ripe bananas. The riper the bananas, the sweeter and more flavorful your ice cream will be.
- Freeze the bananas ahead of time. This will help them blend more smoothly and give your ice cream a creamier texture.
- Use fresh citrus juice. Freshly squeezed citrus juice will give your ice cream the best flavor.
- Add other mix-ins, if desired. You can add chopped nuts, chocolate chips, or other fruits to your ice cream for extra flavor and texture.
- Chill your ice cream maker bowl before using it. This will help the ice cream freeze more quickly.
- Churn the ice cream according to the manufacturer's instructions. Over-churning can make the ice cream grainy.
- Transfer the ice cream to a freezer-safe container and freeze it for at least 4 hours before serving. This will allow the ice cream to firm up and develop its full flavor.
Conclusion:
Citrus banana ice cream is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be customized to your liking. With its bright citrus flavor and creamy banana texture, this ice cream is sure to be a hit with everyone who tries it.
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