Make creamy banana ice cream yourself
Banana ice cream is one of the 10 most popular ice cream and is one of the Ice cream classic. This is probably due to the harmonious taste and creamy consistency.
Here I show you a really simple recipe to make banana ice cream itself. It is a Milk ice creamthat Without the addition of egg gets along, and both with as well as without ice cream machine can be produced.
Who is interested in a Easier variant from frozen bananas without an ice cream maker, should take a look at the recipe for the Nicecream look at.
In the meantime, I have adjusted the amount of sugar in the recipe slightly. You can now find my current recipe for banana ice cream here.
Recipe and instructions
In the recipe, you can now set the quantities for your ice cream machine yourself. You can either use the numbers (1x, 2x, 3x, 4x) or simply move the mouse pointer over the number for portions and set it using the slider. You can also print the recipe. Please rate the ice cream if you have tried it or write a comment. If you like the new recipe function as much as I do, I would also be delighted to receive your feedback 😀
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Banana ice cream
Equipment
- Stand or hand blender
- Ice machine or freezer compartment
Ingredients
Liquid ingredients
- 360 g Bananas (weight without shell)
- 270 g Milk
- 215 g Cream
- 7 g Lemon juice
Dry ingredients
- 90 g cane sugar *
- 55 g Dextrose (dextrose) *
- 1 Pr Salt
Optional
- 20 g Glycerin *
Instructions
Preparing the ice cream mixture
- Weigh out the dry ingredients. If any of the ingredients have become lumpy, pass them through a sieve.55 g dextrose, 90 g cane sugar, 1 pinch of salt
- Mix the dry ingredients well.
- Pour the milk and cream into a saucepan and heat the mixture over a medium heat, stirring constantly.270 g milk, 215 g cream
- Add the dry ingredients to the milk and cream mixture, stirring constantly.
- Keep stirring the ice cream mixture for a few minutes until just before it boils. Turn off the hob and remove the pan from the heat.
- Leave the ice cream mixture to cool in the fridge.
- Peel the banana. The ends should be cut off generously and any fibers from the peel should be removed.360 g bananas
- Blend the banana with the lemon juice to a fine puree.7 g lemon juice
- Mix the banana puree thoroughly with the ice cream mixture. It is best to use a mixer to beat air into the ice cream mixture.
Freezing process
- Switch on the ice cream maker and leave it to cool for a few minutes.
- Pour the ice cream mixture into the ice cream maker and start the freezing process.
- Optional: Just before the ice cream is ready, add the glycerine.20 g glycerine
Notes
Tips for banana ice cream
- The bananas should be as mature as possible be so that the taste is more intense. Ripe bananas can be recognized by the beautiful golden yellow coloring the shell and some brown dots.
- Who a very fine banana ice cream wants to have, should be with a knife the Top layer of the peeled bananas scrape off. This is a little more fibrous and has less flavor.
- For adults, the ice cream mass at the end can also be a sip of port or rum can be added. This again gives a special touch.
- The banana ice cream can also be made with Chocolate chips be shifted at the end of the completion. That is, shortly before the ice cream becomes solid in the ice cream maker. For the freezer version, add the chocolate chips only after the last mixing process. More beautiful chocolate chips result if you add the Chocolate melts before and let cool to lukewarm. Then pour in just before the end with the machine running or layer with the finished ice cream in the freezer during production.
- Banana ice cream is also very tasty with a homemade chocolate sauce, Caramel sauce or Peanut Caramel Sauce. All Sauces are easy to make yourself from just a few ingredients and in under 10 minutes.
- Alternatively, when serving chocolate grated over it or Cinnamon powder* can be sprinkled on top.
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Thank you so much for what I'm sure are delicious ice cream recipes. I will try them out soon. The vegan recipes interest me the most. LG Maike Menzel
D
Dear Maike,
thanks for your comment. Feel free to get back to me when you try something. I'm already very excited:)
Kind regards back
Why extra sugar and dextrose?
Hello Elke,
I'm not sure exactly how the question is meant. That's why I'm answering the two variants that I read out.
Why both sugar and dextrose?
Dextrose is not as sweet as sugar, but has a significantly higher freeze inhibition. This makes our ice cream creamier, but not as sweet as if we only used sugar.
Why add more sugar to banana?
The sugar in the banana alone is not enough to make a creamy ice cream that won't harden in the freezer. If you have very ripe bananas, you can also reduce the sugar slightly.
If you eat the ice cream straight away, you could also reduce the sugar even further. However, my recipes aim to remain soft even after several days in the freezer. And if you adjust the amount of sugar, please always bear in mind that cold food tastes less sweet than at room temperature.
I hope this helps 😀
Thank you for your detailed answer. I've only just started making ice cream and am still trying it out. I also really like bananas. I will try this recipe.
Hello Elke,
I'm glad I could help.
You can read my articles on the ingredients and the Ice making look at it. Then things will become clearer.
You can of course adapt the recipes to your personal taste. For example, everyone perceives sweetness differently or is used to it differently.
I wish you every success in trying it out and if you have any questions, please feel free to write.
Have a sunny weekend!
I tried the banana ice cream at the weekend. It tastes great. I'll be making it more often. Thanks for the help and the great recipe.
That makes me very happy. Thank you for the feedback 😀