*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Three stars as written, five stars after modifications. Based on my experience making ice cream, I had to make a few changes to make this recipe work for me. I was concerned about the incredibly large amount of bananas, and the texture and consistency it would lend to the ice cream--that many bananas surely would compete with the "cream" in ice cream (as other reviewers indeed noted). As it is, I used half as many bananas and it was plenty banana flavored. Because bananas are sweet on their own, I reduced the sugar to 2/3 cup and it was perfect. I like my ice cream rich, so I added an egg, and replaced the milk with half and half. I also left out the vanilla as I felt it wasn't necessary. Finally, I eliminated the nuts just because that was hubby's request, and used good, chopped, bittersweet chocolate rather than the chocolate chips. A food processor or blender isn't necessary and only makes more dishes to wash. Whisk the egg for a minute or two till light and fluffy, add the sugar and whisk another minute or so to dissolve it. Mash the bananas with a fork and add to the egg/sugar mixture with the cream, half and half and lemon juice. Chill for several hours before churning. It turned out intensely rich, velvety, and packed with fresh banana flavor--a 5-star ice cream.
TIP: You must freeze ice cream for at least two to three hours after you make it in your ice cream maker if you want it to be like the consistency of ice cream you get from the grocery store this is called tempering. When it comes directly from the ice cream maker it is very much like soft serve ice cream.
This was fantastic...much like the famous brand. I reduced the sugar by half and used very ripe bananas and it was plenty sweet with a very intense banana flavor. I also used a frozen bittersweet Lindt chocolate bar instead of the chips and added a hint a cinnamon to add a homemade touch. One trick to making ice cream work in an ice cream maker is to make sure both the canister and the paddle are very very frozen. I usually freeze at least 2 days ahead of time and remove canister from freezer just before mixture is ready to pour into canister.
I am diabetic and used equal sweetner to cut the sugar out. My grandkids loved this ice cream when we made it last weekend. It was very easy and delicious. They want to make more next weekend. It was a hit!
this is really good.. i was a little doubtful of "banana" ice-cream.... but it was quite delicious!! make sure you use overripe bananas for the best banana taste. i used my cuisinart ice-cream maker to make this.. and it was overflowing so i would make it in two batches like the other reviewer said or just halve the recipe. the ice-cream was tasty and very easy to make compared to the other ice-cream recipes i've used so far. try!
This ice cream was delicious and tasted almost better than Ben and Jerry's Chunky Monkey! (Super easy as well!) For my half-gallon maker I used 5 bananas and doubled the rest of the ingredients. It turned out great and wasn't runny at all! I would say that it turned out a little like the consistency of cool whip and twice as good! Thanks for sharing! _
This ice cream is almost better than the famous brand's. It doesn't seem like overripe bananas are required for this recipe; I also prefer adding regular-sized chocolate chip or even chocolate chunks than miniature chocolate chips. Will be made often at home.