Banana Bread Ice CreamKelsey Banfield
I have broken out my ice cream maker big time now that summer is in full swing. I love making homemade ice cream, it is so easy! Lately I’ve been using lot of the food already my kitchen to make up new flavors. Last week I had half a loaf of homemade banana bread and some bananas in the fruit bowl so I decided to make banana bread ice cream. I made my favorite vanilla ice cream base (that is so easy because it is eggless!) and add big chunks of soft bread and thinly sliced banana. The banana disappeared into the ice cream giving it a nice flavor while the bread chunks stayed nice and soft. It was a hit all around and is something I’ll definitely make again soon!
Banana Bread Ice Cream
1 cup heavy cream
2 cups 2% milk
3/4 cup granulated sugar
pinch of kosher salt
1 small banana, sliced
2 1-inch thick slices of banana bread, cut into cubes and chilled
1. Over low heat warm the milk, cream, sugar and salt until the sugar is dissolved. Pour it into a bowl and chill it for at least 4 hours or up to overnight.
2. Pour the milk mixture into your ice cream maker and turn it on. Allow it to churn for about 10 minutes, or until it starts to form a very soft ice cream. Add the thinly sliced bananas and churn for two more minutes. Stir in the chunks of banana bread. Scoop the ice cream into a freezer container and freeze it for another 4 hours. Serve.
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