Whipped Banana Ice Cream
8h 25m·American
Ingredients
- 6 very ripe bananas
- 1/4 cup oat milk, almond milk, whole milk, heavy cream, or water
- 2 teaspoons vanilla extract, optional
- 1 teaspoon lemon juice, optional
- 1/4 teaspoon kosher salt
Instructions
3 steps
- 1
Peel bananas, place in a large zipper-lock bag, and press out excess air. Freeze bananas until solid, at least 8 hours.
- 2
Let bananas sit at room temperature to soften slightly, about 15 minutes. Slice into 1/2-inch-thick rounds. In a food processor, place banana slices, milk or cream, vanilla, lemon juice, if using, and salt and process until smooth, about 5 minutes, scraping down sides of bowl as needed.
- 3
For a softer texture, serve immediately, or for a firmer ice cream, transfer mixture to an airtight container and freeze until firm, at least 2 hours. Serve.
Progress
0 / 3 steps
