Forget expensive store-bought ice cream! This recipe reveals the secret to making creamy, dreamy banana ice cream right in your own freezer, without an ice cream maker. Using only ripe bananas as the base, this simple recipe delivers a naturally sweet and intensely flavorful dessert that's surprisingly easy to make. The rich texture is surprisingly similar to traditional ice cream, and the best part? You control the ingredients, ensuring a healthy and delicious treat free from artificial flavors and additives.
This naturally sweet and unbelievably creamy banana ice cream is a perfect example of how simple ingredients can create an extraordinary dessert. We'll guide you through each step, from perfectly ripening your bananas to achieving that perfect scoopable consistency. Ready to ditch the store-bought and embark on a delicious journey of homemade ice cream bliss? Let's get started with our step-by-step guide!
Tools Needed
- Plastic bags
- Box
- Pot
- Stove
Ingredients
- Bananas (ripe, golden brown): 1-1.5 kg
- Fresh milk: 500 ml
- Young jackfruit: 100-200 g
- Roasted peanuts (shelled): 60 g
- Coconut milk: 400 ml
- Condensed milk: 380 g
- Glutinous rice flour: 20 g
- Tapioca starch: 20 g
- Milk powder: 20 g
- Pandan leaves: a small bunch
- Salt: a pinch
Step-by-Step Instructions
Step 1. Prepare the Creamy Base
- Combine fresh milk, coconut milk, tapioca starch, glutinous rice flour, salt, and pandan leaves in a pot. Cook over low heat, stirring constantly, until the mixture boils and thickens.
- Add condensed milk and milk powder (dissolved in a little water) to the cream sauce. Continue cooking for 5-7 minutes. Remove from heat and let it cool.
Step 2. Prepare and Marinate the Bananas
- Place ripe bananas in a plastic bag and flatten them thinly.
- Soak the flattened bananas in the cooled cream sauce for 10-15 minutes.
Step 3. Assemble the Ice Cream
- Layer the marinated bananas in a plastic bag.
- Layer coconut, jackfruit, and peanuts at the bottom of a box. Add a layer of marinated bananas, followed by more cream sauce, jackfruit, coconut, and another layer of bananas.
Step 4. Freeze for a Chewy Delight
- Place the bagged or boxed ice cream in the freezer for 5-6 hours or overnight.
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Tips
- For extra chewy ice cream, use both glutinous rice flour and tapioca starch. If you only have one, use 40g of tapioca starch.
- To prevent the ice cream from becoming too hard, let it sit at room temperature for 5-7 minutes before serving.
- Thoroughly cook the cream sauce to ensure longer preservation.
- Flattening the bananas before marinating helps them absorb the cream sauce better.
- Use whole milk powder for a richer flavor and creamier texture.
Nutrition
- N/A
FAQs
1. Can I use frozen bananas instead of letting them ripen?
Yes, using frozen bananas will work, but make sure they're fully ripe before freezing to ensure sweetness and creaminess. You may need to let them thaw slightly before blending.
2. What kind of peanuts should I use?
Roasted, salted peanuts work best for adding a salty and crunchy contrast to the sweetness of the banana and jackfruit. You can also use unsalted peanuts and adjust the salt to your taste.
This no-churn chewy banana ice cream recipe offers a delightful twist on a classic dessert, combining the sweetness of bananas with the unique texture of jackfruit and the satisfying crunch of peanuts. Enjoy this healthy and incredibly flavorful treat as a guilt-free indulgence, perfect for any occasion. So grab your ingredients and get ready to experience the creamy, chewy perfection of homemade ice cream!