Jeff’s Homemade Banana Ice Cream Recipe
Making home-made ice cream has been a tradition in my family since I was young. I remember many summer evenings hanging out in our grandparents garage making sure the ice cream maker had plenty of ice and rock salt. We were anticipating the wonderfully delicious desert that was a staple of family get togethers. In the earlier days my brothers and I had to chip ice off of large 25 pound blocks of ice and take turns cranking the ice cream maker until finally we got an electric powered maker…
Back in the day, we used heavy cream, half-and-half, full fat milk, raw eggs and what seemed to be tons of sugar to make this magical treat. It was so creamy, sweet and delicious that I can’t recall single time there was any leftover to freeze for the next day. On the days that we were going to make ice cream, I would purposely eat a light dinner so that I would be able to stuff more ice cream into my belly. It was so great being young!
I still love making ice cream and with today’s ice cream makers, it so simple, just say why not! Here’s a link to my ice cream maker that I have & really like – it’s on sale too.
It’s not practical to make it often with the full fat milk products so I have come up with a base recipe that can be altered to go from highly sweet to sugar free and from heavy creams to fat free. It all depends on you mood, appetite and dietary requirements.
I tend to make ice cream either low fat or fat free and therefore adding additional flavor can make a big difference. My typical vanilla and mint chip recipes calls for 1 cup of sugar but because I add very ripe bananas in this recipe we reduce the sugar in half. Also, I often use “Stevia in the Raw” as a sugar replacement and love it!
The texture of the Banana Ice Cream with this recipe is icy smooth with amazing flavor, but if you prefer creamy over icy, just adjust the milk products to higher fat versions. Have fun altering to make it your own and then enjoy eating it!
I have the scoop container & we use it to store the ice cream throughout the week. It’s awesome.
Our ice cream accessories:
- 1/2 Cup Sugar – Adjust to taste
- 1/2 Cup Egg Beaters – equivalent to 2 eggs
- 1 tsp Vanilla Extract
- 2 Ripe Bananas
- 2 Cups Half and Half
- 1 Cup Milk
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Combine sugar, eggs and vanilla in a medium bowl and set aside.
Note: Depending on how ripe your bananas are and how sweet you like your ice cream, you may use more or less sugar. You will see typical ice cream recipes such as vanilla or Mint Chip call for 1 cup of sugar so again adjust to the way you like it.
Also, I often replace the sugar with “Stevia in the Raw” to make the recipe nearly sugar free.
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In a separate bowl mash the bananas until just a few lumps remain then fold into the bowl with the sugar, eggs and vanilla from above.
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To complete the mixture add the half-and-half and milk then mix well with a large spoon.
Note: In this step you can customize the type of mike products used to meet your needs. For example, I will typically use Fat Free Half-and-Half along with 1% milk to make a low fat ice cream with an icy texture.
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Add mixture to your Ice Cream maker and follow their instructions until done.
Hope this Banana Ice Cream Recipe helps you! I’ll be adding more ice cream recipes to the blog soon.
-Jeff
Click here to see more recipes from me.
Could I use 3 cups whole milk instead of 2 cups half & half and 1 cup milk?
Thanks for sharing ALL of Chef Jeff’s recipes…love them! Could I use regular eggs instead of the egg beaters
?