Eggless Banana Ice Cream
June 25th, 2008 Madhuram Posted in Food Blog Events, Frozen Treats | 
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I had 4 very ripe bananas at home. Usually I make carrot cake with it, but this time I wanted to try something new. Then only I remembered watching an episode of Good Eats in Food TV, where Alton Brown prepared banana ice cream without eggs. So immediately went to the site to get the recipe. Interestingly I had all the ingredients at hand. But the only thing was the bananas had to be frozen overnight and thawed, before making the ice cream. I have wanted to try this for a long time now, so did not have the patience to do it the next day and also the bananas were very ripe. So proceeded to make the ice cream and it did come out very well. Maybe I’ll try the freezing method next time. So check here for the original recipe.
Ingredients:
Bananas – 4
Lemon Juice – little (may be a teaspoon)
Light corn syrup – 1/2 cup
Vanilla essence – 1 teaspoon
Heavy cream – 1 cup
Procedure:
1. Peel the bananas and place it in a blender.
2. Blend it alongwith the lemon juice.
3. Add corn syrup and vanilla essence and blend it once again.
4. Add the cream and blend it until smooth.
5. Transfer the mixture to a container and chill it in the refrigerator until it reaches 40 degrees. (I forgot this step)
If you don’t have an ice cream maker: (check here for detailed instructions)
6. Even before starting the process of making the ice cream, put a stainless steel container or any other freezer safe container in the freezer until the ice cream mixture is ready.
7. Once the mixture is ready transfer it to the freezed container and close it with a lid.
8. After 45 minutes, open the door and check it. As it starts to freeze near the edges beat it up either using a spatula, whisk or stick blender to break any frozen sections. Return to freezer.
9. Keep checking it periodically and stirring while it freezes until the ice cream is frozen. It will take 2-3 hours to be ready.
10. I started making the ice cream very late in the evening, so I was able to do the above process only twice. I had to put the ice cream in the freezer overnight. The next day evening when I checked the ice cream had frozen rock hard and I was not able to scoop it. So I transferred the container from the freezer to the refrigerator. After about 45 minutes I was able to get the perfect scoop of delicious homemade ice cream.
First scoop of homemade ice cream.
I also added some chocolate chips to the ice cream mixture. The ice cream was so DELICIOUS!!!
If you have an ice cream maker:
1. Chill mixture in refrigerator until it reaches 40 degrees.
2. Transfer the mixture to an ice cream maker and process according to manufacture’s instructions.
3. Place mixture in an airtight container and freeze it for 3 to 6 hours before serving.
Update: A small note to both banana lovers and haters, try this ice cream with just one banana first. The original recipe calls for 6 bananas, but I have used only 4 bananas, even then the flavor of banana is overpowering. The ice cream got mixed reviews. But the happy news is my toddler liked it very much.
JZ of Tasty Treats has passed me the “Blogging with a Purpose” award. Thank you very much JZ.
I would like to pass this to
Vaishali
Libby
Zlamushka
I’m sending this to Mike’s “You Scream, I Scream, We All Scream for Frozen Desserts!” event.
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Tags: banana ice cream, bananas, eggless banana ice cream, heavy cream, homemade ice cream, lemon juice, light corn syrup, vanilla essence
March 4th, 2009 at 6:16 pm
Yeah, Banana Ice Cream is delicious but you definitely don’t need the Corn Syrup. Corn Syrup isn’t good for you, yet companies find a way to put it in everything. A little bit of Vanilla Extract would also be better instead of Essence…a lot of these things have ingredients that we have no idea what they are.
March 1st, 2009 at 12:32 am
hi madhu really a nice one…want to try .but don’;t know wht is cream of tartar
please help me out in this
Hi Durga, the original recipe (with corn syrup) does not call for cream of tartar. If you choose to prepare the substitute for corn syrup, find cream of tartar in all grocery stores in the baking aisle next to baking powder.Check here to know more about it.
February 18th, 2009 at 3:26 pm
Hi Madhu I have one question can I omit corn sryup or is there any replacement for that …
Deepa, please check my answer to the previous comment. I have written the recipe for corn syrup substitute.
February 10th, 2009 at 12:13 am
Hi Madhuram,
Saw your eggless banana ice cream. Looks really yummy. I am planning to try it this weekend. I hope it turns out as good as the picture does. One hitch, though. I can’t lay my hands on corn syrup. Is there anything I can use as a substitute.
Thanks Cynthia. I googled and found this substitute for corn syrup. I’ve not tried this.
CORN SYRUP SUBSTITUTE
2 c. white sugar
3/4 c. water
1/4 tsp. cream of tartar
Dash of salt
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often. Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.
July 13th, 2008 at 8:43 am
[...] (PA, USA) of Eggless Cooking made two desserts. First, an Eggless Banana Ice Cream: this ice cream is light on the dairy, and, as the name implies, has no eggs, instead relying on [...]
July 3rd, 2008 at 12:20 pm
Wow… Madhoo…. Nice Ice cream … So yummy…. u r simply awesome Madhu…. Cant really stop appreciating you for ur great job!!! Ur service to the womanhood is well received. Keep going!!
June 29th, 2008 at 7:21 pm
Namratha, Kalva, Roma, Handy, Libby thank you very much.
Rachel you are an amazing baker, so this is recipe is very easy. I got the cups online here in US. Thanks to the little one too.
June 28th, 2008 at 1:11 am
what a detailed steps there.. I might try your recipe at home..
June 28th, 2008 at 12:05 am
Looks easy and delicious. I love the cups and spoons. So cute!
June 27th, 2008 at 11:21 am
Thank you very much girls! This appreciation is the motivating factor for me. Reg. the ice cream, as I have mentioned in the update, please try with 1 or 2 bananas first.
Ranji, thank you very much. Your nankhatai is such a genius idea.
Sorina, welcome to my blog. Do try it.
Sripriya, a warm welcome to you too.
Maheswari thank you very much. What started as an hobby has now become an identity for me, which is equally surprising.
Asha, even this is the first time we are tasting banana ice cream. It was surprisingly good.
Anjali, I made the ice cream without the machine. It did come out well.
Shriya, you made me so happy with your comment.
Bhags, Uma, Rachel I got the cups online. It was such an amazing deal, 4 cups and spoons for $2.50.
SS, sure. I’m ready to take the order.
Krystyna, thank you very much.
Bharti, this is my first try also. It did come out well. So give it a try.
Vaishali, thank you very much. You deserve the award and congrats.
Laksh, I’m going to use your “luscious and simple” in my header. It’s so perfect.
June 27th, 2008 at 1:51 am
You have my daughter and me craving for this right about now..my lil one also wants it it in th e same bowl..
June 26th, 2008 at 9:08 pm
Madhuram, thank you so much for the lovely and unexpected award! The ice cream looks wonderful, and the cups and spoons are just adorable.
June 26th, 2008 at 8:27 pm
wow look at you11 awesome!!!
June 26th, 2008 at 4:29 pm
Loved your illustrations….wonderful recipe!
June 26th, 2008 at 2:09 pm
Wow! Looks mouthwatering. I really appreciate your enthu and energy in keeping the posts luscious and simple.