Yummy, creamy banana ice cream with no guilt! This recipe is very versatile. You can add crushed pineapple, cooked blueberries, or peanut butter, or serve with warm caramel sauce... you name it. Enjoy with little guilt!

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
4 hrs 50 mins
total:
5 hrs 30 mins
Servings:
6
Yield:
3 /4 quart
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine bananas, water, sugar, lemon juice, and vanilla extract in a large saucepan over medium heat. Bring to a simmer, stirring until evenly blended. Reduce heat to low; cook, stirring occasionally, until thickened, about 30 minutes. Let cool, about 30 minutes.

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  • Puree banana mixture with an immersion blender until smooth. Mix in half-and-half.

  • Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, adding walnuts and chocolate chunks towards the end. Transfer to an airtight container and freeze until firm, about 4 hours.

Cook's Note:

Please note it will become icy after 3 to 4 days.

Nutrition Facts

291 calories; protein 4.3g 9% DV; carbohydrates 53.8g 17% DV; fat 8.1g 12% DV; cholesterol 4.1mg 1% DV; sodium 121.8mg 5% DV. Full Nutrition