Despite the fact that fruit constitutes at least 50% of my diet, I’m really not that big a fan of it. I eat it because it’s good for me, and that is it. The consumption of fruit is rarely ever for pleasure in my world. And if it’s in my dessert? FORGET IT. I’d rather eat my hand. Okay, so that’s a little overboard, but if you give me a choice between a fruity dessert or just about any other dessert, I’ll always take the latter.
There is, however, one exception to my lack of fanaticism over fruit: bananas. I absolutely love bananas. They aren’t tart or intense like other fruits; they’re sweet and mild. I think that’s why we get along so well. I happen to love banana-flavored desserts, like this Banana S’mores Pie or this Banana Peanut Butter Cookie Trifle for example. Don’t ask me why I’ll turn my nose up at any other fruit-flavored dessert, but jump at a slice of banana pie. That’s just how it is.
Ice cream is the same story. Offer me some raspberry ice cream, and I’ll pass. Offer me some of this Creamy Banana Ice Cream, and I’ll say, “Yes, sir, sign me up!”
This icy treat is so easy to make, and yet so very good. In fact, you only need four ingredients to find your way to banana bliss. But don’t be fooled by the basic list of ingredients; the end results are better than anything you could find at a store or ice cream shop. That’s because this is made with 100% real bananas, and nothing else. There’s no artificial flavoring or preservatives. You’re getting straight up banana flavor, and that is exactly how it should be. Plus, you’ll find an insanely creamy texture that will melt away effortlessly on your tongue. It’s smooth and dreamy, perfectly refreshing on a warm summer day.
I love that the spotlight is truly on banana in this ice cream. Too many times, ice cream is watered down with other flavors to the point where the emphasis is taken away from the title flavor. I find that often happens with fruit ice creams especially. But that is not the case here; we’ve got full-fledged bananrama happening here, and it’s wonderful. There’s just the right amount of sweetness, and the flavor is proudly, unmistakably banana.
Whip up a batch of this 4-ingredient ice cream and experience what summer’s simple pleasures are all about.
A Few Tips Before You Get Cooking:
- Although this ice cream is wonderful on its own, it’s also a great canvas for mix-ins. Try chocolate chunks, strawberries, peanut butter, or vanilla wafers.
- Under-ripe bananas will not provide you with as much banana flavor.
- Stop back tomorrow to see me do AMAZING things with this ice cream. Then, make sure you’re here Thursday to see a healthified version of this treat.
- Don’t have a food processor? Use a blender instead.
- The mixture needs a few hours to chill before mixing in the ice cream maker, so plan ahead.
Creamy Banana Ice Cream
Adapted from Alton Brown
Yield: about 1 quart
- 6 ripe bananas
- 1 tablespoon fresh squeezed lemon juice
- 1 cup light corn syrup
- 1 tbsp. vanilla extract
- 1 1/2 cups heavy cream
- optional: yellow food dye
- Peel the bananas. In a food processor, puree the bananas with the lemon juice until completely smooth. Pour into a large mixing bowl and mix in the corn syrup, vanilla, and heavy cream until well-combined. Cover and chill in fridge until mixture reaches 40 degrees or cooler, about 4 hours.
- Pour mixture into the freezer bowl of an ice cream maker and churn according to manufacturer’s instructions. It should take about 25 minutes. Serve immediately for soft serve or store in an air-tight container in the freezer for about 3 hours until firm to achieve traditional ice cream texture.