Ingredients for Banana Cinnamon Ice Cream
- 1 1/2 cups Half And Half
- 14 ounces Sweetened Condensed Milk
- 1 1/2 cups Mashed Banana (about 3 medium)
- 1 1/2 teaspoons Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/4 cup chopped walnuts or pecans (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Banana Cinnamon Ice Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Banana Cinnamon Ice Cream
- **Method 1: Ice Cream Maker**
- In a large bowl, mash the bananas until completely smooth.
- Stir in the sweetened condensed milk, heavy cream, cinnamon, and vanilla extract until well combined.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions (approximately 20-30 minutes).
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to harden further.
- **Method 2: No-Churn (Fridge-Freezer Method)**
- In a large bowl, mash the bananas until completely smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mashed bananas.
- Stir in the sweetened condensed milk, cinnamon, and vanilla extract until just combined.
- Pour the mixture into a freezer-safe container. Cover tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming.
- Freeze for at least 6 hours, or preferably overnight, to allow the ice cream to set completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
164g
Fat
61g
Carbs
16g
