Eggless Banana And Cardamom Ice Cream – a delicious recipe with double cream, milk, cornflour, banana, vanilla, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the milk, cornflour and banana slices in a blender and pulse until pureed.
2
In a large saucepan heat on a very low flame the double cream, banana puree, sugar, vanilla extract and the vanilla seeds along with the whole pod. Gently whisk this from time to time.
3
Once the mixture begins to thicken, whisk it more often to ensure it doesn't settle at the bottom. Simmer gently until it is thick enough to coat the back of a spoon.
4
Remove from the heat and add take out the whole vanilla pod (wash it and dry it and add it to a jar of sugar, et voila... Vanilla sugar!) Add the cardamom powder and food colouring if using and mix thoroughly.
5
Allow the mixture to cool and place it in a freezer-friendly container. Cover this with a lid and place in the freezer.
6
Every 30 minutes for the first two hours, remove the container from the freezer and whisk to break up any ice crystals that may have formed. After two hours leave the ice cream for around 3-4 hours for it to freeze completely.
1013
kcal
Calories
57
g
Fat
106
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 9/16 cups double cream, 7/8 cup whole milk, 3 1/2 tablespoons cornflour, 1 2/3 cups banana peeled and sliced, and more.
Yes, Eggless Banana And Cardamom Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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