Recipe By America's Test Kitchen
Published on August 28, 2024
We set out to create a low-sugar, naturally sweetened ice cream alternative that wouldn’t feel like a compromise.
Time
10 hr 30 minYield
Makes about 1 quartWhy This Recipe Works
Bananas were a perfect choice for our “ice cream” base: Their high pectin content allows them to remain creamy when frozen and their natural sweetness meant that we didn’t need to add any sugar. We started by simply freezing whole peeled bananas and then sliced them and processed them into a smooth puree. Letting the bananas come to room temperature for 15 minutes before slicing made them easier to cut through and kept the processing time at only 5 minutes. We added a little heavy cream to help achieve our desired silky-smooth consistency. A teaspoon of lemon juice and a bit of cinnamon gave our ice cream more dimension, while a tablespoon of vanilla rounded out the other flavors.
Ingredients
Instructions
Cook along with these step-by-step instructions
- Peel bananas, place in large zipper-lock bag, and press out excess air. Freeze bananas until solid, at least 8 hours.
- Let bananas sit at room temperature to soften slightly, about 15 minutes. Slice into 1/2-inch-thick rounds and place in food processor. Add cream, vanilla, lemon juice, salt, and cinnamon and process until smooth, about 5 minutes, scraping down sides of bowl as needed. Transfer to airtight container, press plastic wrap directly on surface of ice cream, and freeze until firm, at least 2 hours or up to 5 days. Serve.
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