Forget everything you think you know about banana ice cream. This isn't your average, brown-spotted, slightly sad banana concoction. We're diving headfirst into the creamy, dreamy world of homemade white banana ice cream. Made with perfectly ripe, yet still pale bananas, this recipe delivers a surprisingly rich and intensely flavorful frozen treat that's both unbelievably simple and utterly decadent. The secret lies in choosing the right bananas and a few clever techniques to achieve that stunning, bright white color and smooth, luxurious texture.
This incredibly easy recipe requires minimal ingredients and equipment, making it perfect for even the most novice ice cream maker. Say goodbye to artificial flavors, additives, and expensive store-bought pints. Get ready to experience the pure, unadulterated joy of homemade ice cream. Ready to transform your overripe bananas into a frozen masterpiece? Let's get started with our step-by-step guide!
Tools Needed
- Pot
- Mortar and pestle
- Spoon
- Freezer
- Smoothie bags
Ingredients
- Banana: 1 kg
- Fresh milk: 660 ml
- Coconut milk: 350 ml
- Sugar (rock sugar or granulated): 100g
- Salt: 1/4 tablespoon
- Rice flour: 30g
- Peanuts: 50g
- Thai jackfruit
Step-by-Step Instructions
Step 1. Prepare the Creamy Base
- Combine fresh milk, coconut milk, sugar, salt, and rice flour in a pot. Stir until the flour dissolves.
- Cook the mixture over low heat, stirring frequently to prevent burning, until it slightly boils. Adjust sweetness and saltiness to your preference.
Step 2. Prepare the Toppings
- Roast peanuts in a pan with a little salt until golden brown and fragrant. Let cool completely. Peel and roughly crush them.
- Peel and thinly slice the bananas. Slightly mash them.
- Remove seeds from Thai jackfruit and cut into 0.5cm strips.
Step 3. Assemble and Mix
- Prepare smoothie bags. Add jackfruit strips to each bag.
- Add the cooled milk mixture, mashed bananas, and crushed peanuts to the bags with the jackfruit. Mix well.
Step 4. Freeze for Creamy Ice Cream
- Seal the bags, leaving about 3cm of space at the top. Place them in a container and freeze.
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Tips
- Use ripe bananas with a slightly strong smell for the best flavor. Avoid using green bananas as they will be astringent.
- Rock sugar gives a sweeter taste than granulated sugar.
- Don't over-roast the peanuts; they should be golden brown, not black, to avoid bitterness.
- Slightly crushing the bananas before adding them to the bags helps create a smoother texture.
Nutrition
- N/A
FAQs
1. Why is my white banana ice cream turning brown?
Exposure to air can cause browning. Try to keep your bananas and the ice cream mixture away from air as much as possible, especially before freezing. Using very ripe, but not bruised, bananas will also help.
2. Can I use frozen bananas instead of fresh ones?
Yes, but make sure they're completely thawed and well-mashed before blending. Frozen bananas will create a slightly icier texture.
This homemade white banana ice cream recipe is a testament to the fact that simple ingredients can create extraordinary results. Enjoy this refreshing and surprisingly flavorful treat, perfect for a hot summer day or a cozy night in. So grab your bananas and get ready to indulge in a guilt-free, creamy delight!