Banana Ice Cream

Banana Ice Cream



  • 3              ripe banana (Other flavours applicable)
  • 2 cups     fresh cream (any cream suitable for whipping)
  • 2 cups     milk
  • 2 tsp        vanilla essence
  • 100 g       granulated sugar

Mixing the ingredient for 2 minutes

Pour the mixture into a freezer container.  Put the lid on and leave the container in freezer overnight, at least 12 hours.

NOTE:  This is a HOME MADE ice cream without “anti-freeze” additives.  When taking the ice cream out of the freezer, it will be solid (like ice) – just leave it in room temperature in 10-15 minutes to soften and then serve.

Antifreeze   clickhere_green30_transp

Propylene glycol, a cosmetic form of antifreeze, is added to commercial ice cream

Homemade ice cream has to be taken out of the freezer and softened on the table for a few minutes before you can scoop it into a bowl.    Alternatively you can store the ice cream in a shallow, Pyrex baking dish as this makes it much easier and faster to scoop out.


Home Made Banana Ice Cream