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Banana Mint Ice Cream (D, KLP, TNT)
Source: "Desserts From An Herb Garden," by Sharon Kebschull Barrett
Serves: 4 (1 pint)

5 medium, very ripe bananas (about 2 lbs.) peeled and cut into 1/2" slices
1/2 cup sour cream
3/4 cup heavy cream
1/3 cup confectioners' sugar
2 tsp. minced banana mint leaves (regular mint will work as well)

Put the banana slices in a single layer on a baking sheet lined with parchment or waxed paper and freeze until solid, about 2 hours.

Transfer the slices to a food processor bowl; add sour cream, heavy cream, confectioners' sugar, and mint leaves. Process until ice cream is smooth and thick. Serve immediately as soft-serve ice cream or store in freezer.

Poster's Notes:
While we're on the subject of ice creams, here's one that does not require an ice cream maker. Between my husband adoring bananas, me having a bumper crop of mint already, and the food processor being the only thing in the kitchen that works reliably (other than the coffee maker, of course...)

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A