Summer Recipe: Banana Ice Cream

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Banana Icecream Recipe

School’s out, summer is here, and the start of classes is just around the corner. But it seems like everything costs a ton of money, doesn’t it? From summer staples such as water parks and theme parks to warm-weather favorites like hot dogs and even ice cream, the cost of having the best summer ever just doesn’t add up for our wallets.

One of our favorite treats, ice cream, usually ranks up there with the most costly purchases. Sure, you could track down the ice cream man or go to the grocery store for the really cheap stuff, but who wants that when what you really want is something ultra rich and tasty? You’re probably only going to get that from making your very own, custom ice cream. And no one is buying an ice cream maker on a college kid’s dime.

But what if you could make your own ice cream using only a couple of easy-to-find appliances from your parents’ kitchen and a handful of inexpensive ingredients? If you’ve been looking for a delicious summer snack that hits the spot and keeps you healthy, check out this amazing recipe for banana ice cream. It’s totally delicious and can be customized to any dietary need (except for a banana allergy). So get creative, get shopping, and get the perfect frozen treat that will please everyone from your vegan next-door neighbor to your sugar-demanding best friend.

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The Ultimate Cheap Banana “Ice Cream”

Ingredients & Tools:

● 4 bananas

● Mix-ins for flavor (for this recipe, we used 10 raspberries, 2 strawberries, and 1 tbsp. cream cheese)

● 1 blender

● 1 mixing spoon

● 1 piece parchment paper

● 1 cookie sheet

● 1 knife

Bananas-strawberries

How to Make:

1. Peel the bananas and use the knife to cut them into slices approximately 1” to 1½” thick

2. Lay the parchment paper on the cookie sheet, then put the banana slices on the parchment paper, as evenly spaced as possible

3. Place the cookie sheet in the freezer for at least four hours (overnight works best). Ensure the cookie sheet is placed free of construction to avoid smashing.

4. When you’re ready to make the ice cream, begin by pulling up each individual slice of banana to ensure that they aren’t stuck to the parchment paper

5. Dump the banana slices into the blender

6. Press the “pulse” button a few times, allowing the banana chips to blend somewhat

7. After a few pulses, the frozen banana slices may mix a little, but mainly, they will stick to the sides of the blender. If that happens to be the case, use the mixing spoon to move the mixture back towards the center. You may need to repeat these two steps several times.

8. When the banana mixture has turned into a loose paste, add in your toppings. For Creamy 2-Berry Ice Cream, add in 10 raspberries (whole), 2 strawberries (sliced), and 1 tbsp. of cream cheese.

9. Close the blender and pulse again. Continue pulsing until mixture mixes smoothly (approximately 60 to 90 seconds, though this can take more or less time depending on your add-ins).

10. Spoon into a bowl. If the mixture seems too melty, return it to the freezer for 5 to 10 minutes to allow it to harden.

You can also top it off with more fruit and fresh herbs like we did. And now you have a deliciously creamy summer treat you’ve made by hand!

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Katherine Carpenter

Katherine Carpenter

Hi I'm Katherine! I love DIY projects, especially ones that I can use to make my dorm room pop! My favorite flavor of ice cream is mint chocolate chip, especially when it's on a cone. I love hanging out with my sorority sisters and giving back to the community. Always remember to live, laugh and love!