Easy Banana Ice Cream

1. 1

   Freeze overripe bananas with skin on. Defrost for about a hour or until mushy. Peel skins and puree in food processor (or blender works too).

2. 2

   Add corn syrup, lemon juice and vanilla and puree.

3. 3

   Add the cream and milk slowly and mix until well blended.

4. 4

   Chill mixture in fridge for 1.5-2 hours.

5. 5

   Add the chilled mixture to ice cream maker and churn for 20-25 minutes.

6. 6

   Freeze for 6 hours.

7. 7

   Sometimes we add mini chocolate chips or peanut butter to the base. Or top with chocolate sauce, whipped cream and a cherry for a banana split sunday. This is much cheaper that a half gallon of store bought ice cream!

* Per serving · 4 servings · Values may vary.

No additional tips available.