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Creamy Banana Ice Cream


"This is a very simple and easy way to make banana ice cream. I hope you'll enjoy it as much as my family does and I do. You can also substitute the banana with a different fruit, but i find it tastes best with banana."
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5 h 5 m servings 149 cals
Original recipe yields 6 servings (3 cups)

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  • Prep

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  1. Line a baking sheet with parchment paper. Arrange banana slices on paper and freeze until solid, 3 to 5 hours.
  2. Peel bananas from the parchment paper and place in the blender. Add milk and cream and blend until smooth; transfer to a sealable container and freeze until set, about 2 hours.

Nutrition Facts

Per Serving: 149 calories; 8 g fat; 19.5 g carbohydrates; 1.9 g protein; 29 mg cholesterol; 17 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I liked this version of banana "ice cream." The cream in it made it smoother than just milk. The only thing is I think it calls for just a bit too much milk. I added an extra frozen banana to m...