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Banana Ice Cream
Makes about ten ½-cup servings
2 medium bananas, ripe but not
overripe, cut into 2.5cm pieces
²∕
³
cup granulated sugar
1 tablespoon fresh lemon juice
¾ cup whole milk
½ teaspoon pure vanilla extract
1¹∕
³
cups heavy cream
1 to 2 drops yellow food colouring to give
the yellow banana colour, optional
Place the bananas, granulated sugar, lemon
juice, whole milk, and vanilla in a blender jar
and blend on high speed for 40 to 50
seconds until smooth, creamy and
completely homogenous. Transfer to a bowl
and stir in the heavy cream. Add yellow food
colouring if using. If not freezing immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 193 (56% from fat) • carb. 20g • pro. 1g
• fat 12g • sat. fat 7g • chol. 46mg • sod. 21mg
• calc. 44mg • fibre 0g
For Chocolate Banana Ice Cream: Add ¼
cup unsweetened cocoa powder and ¼ cup
chocolate syrup to the blender along with
the first 5 ingredients and blend as directed.
Coconut Ice Cream
Makes about ten ½-cup servings
²∕
³
cup sweetened coconut flakes
²∕
³
cup granulated sugar
1 cup lite coconut milk
(do not use regular)
½ teaspoon coconut extract
½ teaspoon pure vanilla extract
1 cup whole milk
1¼ cups heavy cream
Place the coconut flakes, granulated sugar,
lite coconut milk, and both extracts in jar of
a blender in that order. Blend on high speed
until smooth and homogenous, about 40 to
50 seconds. Transfer to a bowl and stir in
the milk and cream. If not making ice cream
immediately, cover and refrigerate until ready
to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 206 (62% from fat) • carb. 18g • pro. 2g
• fat 15g • sat. fat 10g • chol. 44mg • sod. 37mg
• calc. 49mg • fibre 0g
26070 ICE-45A Ice Cream Maker Recipe Book.indd 726070 ICE-45A Ice Cream Maker Recipe Book.indd 7 3/3/08 4:03:35 PM3/3/08 4:03:35 PM