If you’re looking for a refreshing summer treat that big on flavor and low on sugar -this recipe is for you. America’s Test Kitchen has a wonderful cookbook called Naturally Sweet that is loaded with innovative desserts with 50% less sugar. This banana ice cream hits the spot when you want to indulge with a little less guilt – it’s rich, creamy, and delicious.
6 very ripe bananas
½ cup heavy cream
1 tablespoon vanilla extract
1 teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon cinnamon
- 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 ½-inch thick rounds and place in food processor. Add remaining ingredients and process until smooth, about 5 minutes, scraping down sides of bowl as needed.
- Transfer mixture to airtight container and freeze until firm, at least 2 hours or up to 5 days.