I made ice cream tonight in 5 minutes with two ingredients

16 years ago

Sorry folks, but all of you who got that great deal on the ice cream machines, well you don't need it for this recipe.

Believe it or not it was simply frozen bananas processed in the food processor till they turned into ice cream and then choc chips folded in. I told my guests it was dairy free, soy free banana ice cream with choc chips and everyone LOVED it. So creamy and it doesn't really melt.

You could leave out the choc chips, add coconut, do peanut butter and marshmallow fluff, fold in cold fudge sauce, just keep the ideas coming.

I definitely plan on experimenting.

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Comments (7)

althetrainer
16 years ago
I have been making this for years. It's a healthy and delicious treat. My family still loves a real ice cream treat every now and then. That's when I pull out my ice cream machine. :-) Al
beanthere_dunthat
16 years ago
This is why I keep bananas in the fridge. I make "milkshakes" from them (basically just frozen bananas whirred up in the blender.) Really about the only way I like bananas. I'm a purist, though. About the only thing I add to it is sometimes cinnamon or maple.
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You can also do it the really old fashioned way -- the same method that has long been used to make sorbet. Just pour the mixture into a baking dish, and set that into your freezer. Also, you will need a heavy glass or metal bowl, an electric hand mixer, and a bowl of ice big enough for the first bowl to sit in. Put the heavy glass or metal bowl and the beater attachments for the hand mixer into the freezer at the same time as the ice cream mix to chill them. When its almost but not quite fully frozen, use a fork to break it up into small lumps about the size of a nickle or a little less. Then put it back into the freezer about 10 minutes to set up a bit again. Now, working as quickly as possible, take the pre-chilled heavy bowl out of the freezer,and set it in a bath of ice cubes in the 2nd larger bowl. Quickly transfer the ice cream mixture into the chilled bowl, and beat it as much as possible with the electric mixer ONLY until the lumps are broken up, and it begins to whip up a bit. Then, back into the freezer for another 15 to 30 minutes, until its not at all "melty" but still a little soft. Repeat the beating/whipping process several times -- the idea is to whip as much air into it to make it creamy and fluffy as possible, without melting it too much at each whipping. The chilled bowl, the ice bath, and the chilled beaters help, but beware that the very act of beating it creates friction between the bowl and beaters, which makes heat, so this process is a balancing act between beating in air and melting the ice cream. Done right, which isn't at all hard to do with just a little practice, this method does work, albeit it will never be quite as fluffy as commercial ice creams you are used to, which not only incorporate a large volume of air into the mix using specialized equipment, but which also generally use gums and stabilizers which prevents the product from melting and turning liquid as fast as a pure, cream and milk only product will. Good luck.
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I made orange ice cream on Wednesday, but didn't use the 3-ingredient recipe. Finally took a picture of it so I could post on this thread. I don't have the Ben & Jerry's book, but found this (recipe below) on-line and it referenced the Ben & Jerry's book. It's very easy to make, but a bit different from the recipe Linda posted. I added the mint for a little bit of color. The three volunteer guinea pigs who tasted it said it reminded them of the Creamsicles/Dreamsicles of their youth. Apparently, the Creamsicle & Dreamsicle both have a sherbet shell but the Creamsicle has ice cream in the center, and the Dreamsicle has ice milk in the center. Orange Cream Dream Ice Cream from Ben & JerryÂs Ingredients: â¨ 1/3 cup Orange juice concentrate; thawed â¨ 2 teaspoons Vanilla â¨ 2 cups heavy cream or whipping cream â¨ 3/4 cup Sugar â¨ 2/3 cup Half and half (I added 2 T vodka to keep it from getting icy) Directions: Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour the half and half and whisk to blend. Add the juice concentrate and vanilla and blend. I added the vodka at this step. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes about 1 qt.
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Never heard of the vodka to help with texture. I'll have to try that. I make a matcha green tea one using coconut milk. I made ice cream sandwiches last summer using a gluten-free chocolate wafer cookie. (added a bit of mint to the 'cream'. ) It is a good fruit year so far. No fruit at all last year. Cherry tree is full. Raspberries and blueberries should be great. A few weeks ago made a raspberry(frozen) / rhubarb tart and tucked chopped dark chocolate all around the crust edge. Love that combination. (i don't usually do no dairy/gluten-free but did it for a friend) I use vodka in my homemade bug spray so just bought the cheapest that was in a glass container. Wanted glass since it will be on the shelf forever.
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No problem, Daylilydayzed. Here it is: Limoncello-Mint Sorbet with Fresh Blackberries Limoncello, the citrusy Italian liqueur, brightens this sorbet. It's nice to have a bottle on hand to splash with soda in a spritzer or macerate with fruit for a quick dessert. 2 cups water 1 1/3 cups sugar 1/2 cup limoncello 1 cup fresh lemon juice (about 6 large lemons) 1/2 cup chopped fresh mint 2 cups blackberries Lemon slices (optional) 1. Combine first 3 ingredients in a saucepan over medium-high heat; bring to a boil, stirring until sugar dissolves. Remove from heat; add lemon juice and mint. Cover and chill. 2. Strain juice mixture through a sieve into a bowl; discard solids. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Serve with blackberries; garnish with lemon slices, if desired. Yield: 8 servings (serving size: about 1/2 cup sorbet and 1/4 cup berries) CALORIES 184 ; FAT 0.2g (sat 0.0g,mono 0.0g,poly 0.1g); CHOLESTEROL 0.0mg; CALCIUM 13mg; CARBOHYDRATE 39.3g; SODIUM 1mg; PROTEIN 0.6g; FIBER 2g; IRON 0.2mg Cooking Light, MAY 2009 Lori
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grainlady_ks
16 years ago
What you made is a SORBET, a fruit-flavored ice. Ice cream, as the name would indicate, is a frozen food containing sweetened or flavored cream or butterfat.

I make lots of different sorbet (ices, frozen yogurt and ice cream) recipes in my little automatic ice cream and frozen dessert maker. It's a very handy gadget.

You're probably not old enough to remember all the frozen treats homemakers made in ice cube trays, long before food processors were a common household gadget. Back when the freezer on the refrigerator was about 1-foot square and in a small shelf at the top was enough room for 2 aluminum ice cube trays. Mom's everywhere removed the insert in the trays and would toss in all kinds of frozen desserts.

Almond-Apple Delight
(source: Natural Foods Cookbook - by Pamela Hannan)

2 c. flaked almonds
2 c. Red Delicious apples, shredded
1 T. orange peel, grated
1 c. dates, ground
2 T. pineapple juice

Combine all ingredients; toss well. Pour into container and place into freezer. Serve in dessert dishes. Serves 5.

-Grainlady
loves2cook4six
Original Author
16 years ago
Yumm Grainlady. Thanks for the recipe. I'm always on the lookout for dairy free desserts so I will definitely try yours.

The bananas were so creamy if I hadn't said anything, no one would have known that was all there was.

BTW, I do remember ice cube tray treats but then again I grew up in Africa where everything took decades longer to reach us back then. I remember getting a B&W TV in the 70's and how all the neighbours came by on Thursday nights when they broadcast. Yup, only Thursday nights for the first few months LOL. My parents were the only ones who had a TV for quite while.
arley_gw
16 years ago
One simple treat for when blueberries are in season: wash some ripe blueberries, drain, place in plastic bag and freeze. Put frozen berries in blender, add half & half and a little sweetener and blend. Absolutely delicious.
sissyz
16 years ago
You can do the same thing with any can of frozen fruit! I freeze the can of peaches, remove the top and bottom lids and slide the chunk of peaches into the food processor. So GooD!!!
beanthere_dunthat
16 years ago
I remember the ice cube trays and how my mother would NOT make fruit treats for us because she didn't want to give up the ice! LOL! Ah, NC summers with no A/C. Ice was a priority. :) I also remember that if the ice trays were overfilled, you darn near had to be superhuman to get the lever raised on the release.

Those metal lever ice cube trays are now all the rage. Very trendy. Who'd a thunk?

I made ice cream tonight in 5 minutes with two ingredients

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althetrainer

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I made ice cream tonight in 5 minutes with two ingredients

Comments (7)

althetrainer

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