Whipped Banana Ice Cream
By Joe
Source: Serious Eats — Leah Colins, Whipped Banana Ice Cream.
A whipped banana ice cream recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Get started. Peel bananas set in a large zipper lock bag and flatten out excess air freeze bananas until solid now at least 8 hours now let bananas sit at now room temperature to soften now slightly about 15 minutes cut into 1 3 cm thick rounds in a food processor set banana slices milk or cream vanilla lemon now juice if using and salt and process now until smooth about 5 now minutes scraping down sides now of bowl as needed now for a softer texture bring to the table immediately or for a firmer ice cream move mixture to an airtight container now and freeze until firm now at least 2 hours bring to the table.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
Why this label?
- Total fat: 4.2 % of energy (limit ≤ 30%)
- Saturated fat: 0.8 % of energy (limit < 10%)
- Free sugars: 0 % of energy (limit < 10%)
- Salt: 0.14 g (limit ≤ 0.27 g)
- Fibre or fruit & veg: 3.1 g fibre / 120 g veg (limit ≥ 1.3 g fibre or 80 g fruit & veg)
Per serving, worked out from the nutrition table against our rule based on the WHO healthy diet guidance. Not endorsed by WHO.
EU nutrition claims
- Low fat: 0.5 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0.1 g saturated fat per 100 g, 0.8% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.15 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 2.9 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 94 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 107 kcal |
| Protein | 1.3 g |
| Carbohydrate | 27.1 g |
| of which sugars | 14.5 g |
| of which free sugars | 0 g |
| Fat | 0.5 g |
| of which saturates | 0.1 g |
| Fibre | 3.1 g |
| Salt | 0.14 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
