Best 10 Vanilla Bean Banana Ice Cream Recipe By Tasty Recipes

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Vanilla bean banana ice cream, a harmonious blend of sweet banana and aromatic vanilla, is a classic summer treat that cools and refreshes. As a homemade ice cream, it offers the satisfaction of creating a delightful dessert in the comfort of your own kitchen. Join us as we explore a top recipe for this creamy and flavorful ice cream, guaranteed to become a favorite for both kids and adults.

Here are our top 10 tried and tested recipes!

VANILLA BANANA ICE CREAM



Vanilla Banana Ice Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 12h15m

Yield 1 1/2 cups

Number Of Ingredients 2

3 large ripe bananas, peeled
Seeds from 1 vanilla bean, or 1 teaspoon pure vanilla extract

Steps:

  • Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.
  • Put the banana chunks and vanilla bean seeds or extract in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Serve right away or scrape into a container and freeze until ready to serve.

VANILLA BEAN ICE CREAM



Vanilla Bean Ice Cream image

This recipe is different in that it uses vanilla beans and vanilla extract! Adapted from a vanilla website. If you don't have an ice cream maker, you can still make this ice cream! Instructions follow. This is an American recipe and fits into many regions. Southern, cause it's hot and ice cream cools ya off. Summertime in the USA means ice cream, don't it?

Provided by Sharon123

Categories     Frozen Desserts

Time 45m

Yield 1 1/2 quarts

Number Of Ingredients 7

2 vanilla beans
2 cups milk
6 large egg yolks
3/4 cup sugar, plus
2 tablespoons sugar
2 cups very cold heavy cream
1 teaspoon pure vanilla extract

Steps:

  • Split vanilla beans lengthwise with a sharp paring knife. Gently scrape out all the seeds.
  • Place vanilla-bean scrapings and pods in a medium saucepan with milk. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes.
  • Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Alternatively, whisk together in a medium bowl.
  • Return milk to stove, and bring just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, whisking constantly on low speed until blended. Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined.
  • Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
  • Fill a large bowl with ice and water. Remove pan from heat, and immediately stir in chilled cream to stop the custard from cooking. Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled. (Discard vanilla-bean pod and strained seeds.) Stir vanilla extract into cooled custard. Cover bowl, and transfer to refrigerator until chilled, at least 30 minutes or overnight.
  • Pour custard into an ice-cream maker, following the manufacturer's instructions. Churn until the ice cream is just set, but not hard.
  • Transfer soft ice cream to an airtight plastic container; freeze at least 4 hours and up to 1 week.
  • If you don't have an ice-cream maker, you can still make ice-cream. After you have made up your mixture, transfer it to a lidded plastic box (a shallow one enables the freezing to happen more quickly and also makes whisking easier as the beater can go down straight into the box) and put it in the coldest part of the freezer for two hours, or until the contents become firm at the edges. At this stage, empty out the box into a mixing bowl and whisk the ice cream with an electric hand whisk to break down the ice crystals. Return the box to the freezer and freeze for another two hours, then repeat the whisking process. Refreeze the ice-cream ( if making a sorbet that contains a generous quantity of alcohol, freeze overnight ) until 30-45 minutes before you want to serve it, at which time you should transfer it into the fridge to soften. Incidentally, it's a good idea to arm yourself with a digital kitchen timer to remind you to remove the ice cream and whip it at various stages.

Nutrition Facts : Calories 1982, Fat 147.4, SaturatedFat 87, Cholesterol 1319.4, Sodium 312.9, Carbohydrate 143.6, Sugar 117.8, Protein 28

FROZEN BANANA ICE CREAM RECIPE BY TASTY



Frozen Banana Ice Cream Recipe by Tasty image

Here's what you need: ripe bananas, vanilla extract, peanut butter

Provided by Merle O'Neal

Categories     Desserts

Yield 4 servings

Number Of Ingredients 3

3 ripe bananas
1 tablespoon vanilla extract
¾ cup peanut butter

Steps:

  • Peel the bananas and slice into 1-inch (2 cm) slices.
  • Spread the bananas on a parchment-lined baking sheet and freeze for 2 hours.
  • Blend the frozen banana slices in a high-speed blender until they reach a smooth consistency.
  • Add the vanilla and peanut butter and blend to combine.
  • Transfer to a bowl or container and freeze for 1 hour, or until ready to serve.
  • Scoop out ice cream.
  • Enjoy!

Nutrition Facts : Calories 419 calories, Carbohydrate 40 grams, Fat 26 grams, Fiber 6 grams, Protein 13 grams, Sugar 17 grams

VANILLA ICE CREAM VII



Vanilla Ice Cream VII image

Cooked custard version flavored with a whole vanilla bean. This is a basic vanilla ice cream, anything can be added to it to change the flavor.

Provided by Melissa

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Vanilla Ice Cream Recipes

Time 1h

Yield 16

Number Of Ingredients 6

1 quart heavy cream
1 ¼ cups milk
1 vanilla bean, split and scraped
1 ¼ cups white sugar, divided
10 egg yolks
1 tablespoon vanilla extract

Steps:

  • In a heavy saucepan over medium heat, combine cream and milk. Place vanilla bean and scrapings in pot, and sprinkle with half the white sugar. Allow to just come to a boil.
  • Meanwhile, whisk the egg yolks together with the remaining sugar and the vanilla extract in a bowl. When the cream is ready, pour a third of it into the egg mixture, and whisk. Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon. Do not boil.
  • Strain custard and chill until cold. Then pour into the canister of an ice cream maker and freeze according to manufacturer's instructions.

Nutrition Facts : Calories 313.9 calories, Carbohydrate 19.5 g, Cholesterol 211.1 mg, Fat 25.1 g, Protein 3.5 g, SaturatedFat 14.9 g, Sodium 35.5 mg, Sugar 17.6 g

VANILLA NICE CREAM WITH REAL VANILLA BEAN



Vanilla Nice Cream With Real Vanilla Bean image

Frozen bananas are the secret to the creamy texture of this nice cream, which is fabulous with warm cobblers and pies or as a refreshing treat on its own. For the sweetest results, be sure to freeze bananas when they're very ripe.

Categories     Decadent Desserts/">Decadent Desserts

Time 15m

Number Of Ingredients 3

1 vanilla bean, split lengthwise
5 medium bananas, peeled, sliced, and frozen
¼ to ½ cup unsweetened plant-based milk

Steps:

  • Using a small sharp knife, scrape seeds from vanilla bean.
  • In a food processor combine vanilla seeds, frozen bananas, and ¼ cup of the milk. Cover and process until smooth, adding as much of the remaining milk as needed.
  • Serve immediately for a soft-serve ice cream or freeze at least 4 hours for a scoopable ice cream. Store in the freezer for up to 1 week.

VANILLA BEAN BANANA "ICE CREAM" RECIPE BY TASTY



Vanilla Bean Banana

Here's what you need: bananas, milk, vanilla bean

Provided by Alix Traeger

Categories     Desserts

Yield 4 servings

Number Of Ingredients 3

3 bananas, cut into coins and frozen
¼ cup milk, of choice
1 teaspoon vanilla bean

Steps:

  • Cut bananas into coins and place in freezer in a sealable bag. Freeze overnight or until solid.
  • Place all ingredients into a food processor or blender and blend until smooth.
  • Pour contents into a loaf or small pan.
  • Freeze one hour or until solid.
  • Enjoy!

Nutrition Facts : Calories 115 calories, Carbohydrate 28 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, Sugar 15 grams

SAFFRON VANILLA BEAN ICE CREAM RECIPE BY TASTY



Saffron Vanilla Bean Ice Cream Recipe by Tasty image

Here's what you need: half & half, heavy cream, egg yolks, sugar, Madagascar bourbon vanilla bean, saffron

Provided by Exotic Naturals

Yield 5 servings

Number Of Ingredients 6

3 cups half & half
1 cup heavy cream
8 egg yolks
9 oz sugar
1 Madagascar bourbon vanilla bean
¼ teaspoon saffron

Steps:

  • Mix the half and half, heavy cream, vanilla bean, and saffron strands in a pot. Keep it over medium flame and bring it to simmer.
  • Let the cream heat up. Meanwhile, add yolks in a bowl and whisk it together. When blended properly, add the sugar whisk again until it turns into a pale yellow color.
  • Next, remove the mixture of cream from the stove at 170 degrees Celsius, Now start adding the cream mixture to the egg yolks little by little and keep on whisking. Pour the hot cream till one-third of the quantity is added, and the eggs become warm. This process of gradually raising the temperature of eggs is called hardening.
  • Strain the mixture through a strainer to eliminate any vanilla pods and lumps, and the mixture becomes smooth and silky.
  • Keep the mixture in the refrigerator and let it cool down to a temperature of 35-40 degrees. It will take around 90 minutes.
  • After cooling, process the mixture in an ice-cream maker. Ensure that the ice-cream maker is on at the time when you pour in the blend.

Nutrition Facts : Calories 1126 calories, Carbohydrate 56 grams, Fat 57 grams, Fiber 0 grams, Protein 18 grams, Sugar 57 grams

BEST BANANA ICE CREAM



Best Banana Ice Cream image

My son-in-law says this is the best banana ice cream he's ever had. It's always requested at family gatherings. -Donna Robbins, Skiatook, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 quarts.

Number Of Ingredients 8

4 cups half-and-half cream
2-1/2 cups sugar
Dash salt
4 eggs, lightly beaten
4 cups heavy whipping cream
1 can (5 ounces) evaporated milk
3 teaspoons vanilla extract
2 cups mashed ripe bananas (4 to 5 medium)

Steps:

  • In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 308 calories, Fat 20g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 55mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 0 fiber), Protein 4g protein.

BEST EVER VANILLA ICE CREAM



Best Ever Vanilla Ice Cream image

This ice cream is technically a custard since it contains eggs. After lots of testing (and tasting), I've found that eggs are the key to making a smooth and creamy ice cream at home that rivals what you can get at a premium ice cream shop. -Peggy Woodward, Taste of Home Senior Food Editor

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4.5 cups.

Number Of Ingredients 6

2 cups heavy whipping cream
2 cups 2% milk
3/4 cup sugar
1/8 teaspoon salt
1 vanilla bean
6 large egg yolks

Steps:

  • In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

Nutrition Facts : Calories 310 calories, Fat 23g fat (14g saturated fat), Cholesterol 188mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 5g protein.

BANANA ICE CREAM CHOCOLATE BITES RECIPE BY TASTY



Banana Ice Cream Chocolate Bites Recipe by Tasty image

Here's what you need: bananas, vanilla pod, full-fat coconut milk, dark chocolate, coconut oil, crispy rice cereal

Provided by Tiffany Lo

Categories     Desserts

Yield 90 bites

Number Of Ingredients 6

3 bananas
1 vanilla pod, or 1 teaspoon vanilla extract
¼ cup full-fat coconut milk
2 cups dark chocolate
¼ cup coconut oil
¾ cup crispy rice cereal

Steps:

  • Cut the bananas into slices and place into a freezer safe bag. Freeze until solid.
  • In a food processor or blender, add frozen bananas, vanilla bean or vanilla extract, and coconut milk. Blend until smooth.
  • Line a baking dish with parchment paper. Evenly distribute the banana mixture into the baking dish.
  • Freeze for at least two hours.
  • Before taking out the ice cream, add dark chocolate and coconut oil into a bowl. Microwave for 1 ½ minutes, stirring after every 30 seconds, until fully melted.
  • Let the chocolate mixture cool completely then add crispy rice cereal. Mix well.
  • Lift the parchment paper out of the baking dish to remove the ice cream.
  • Cut the ice cream block into ½-inch (12.7-millimeter) cubes.
  • Dip bites into chocolate mixture until evenly coated.
  • Place bites on a baking tray and freeze.
  • Let the bites thaw 5-7 minutes before eating.
  • Enjoy!

Nutrition Facts : Calories 33 calories, Carbohydrate 3 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, Sugar 2 grams

Tips:

  • Use ripe bananas: Ripeness enhances the banana flavor and creaminess of the ice cream.
  • Freeze the bananas in advance: Freezing makes them easier to blend and prevents the ice cream from becoming too icy.
  • Use a high-powered blender: This ensures a smooth and creamy texture.
  • Don't over blend: Over blending can incorporate too much air, making the ice cream less dense and creamy.
  • Add the vanilla bean paste early: This allows the flavor to infuse throughout the ice cream.
  • Chill the ice cream base thoroughly: Chilling helps the ice cream set properly and prevents it from becoming too soft.
  • Use an ice cream maker that is frozen according to the manufacturer's instructions: This ensures the ice cream freezes properly.
  • Churn the ice cream according to the manufacturer's instructions: Churning time can vary depending on the ice cream maker.
  • Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours before serving: This allows the ice cream to fully set.

Conclusion:

This vanilla bean banana ice cream is a delicious and easy-to-make treat that is perfect for any occasion. With its creamy texture, rich banana flavor, and hints of vanilla, this ice cream is sure to be a hit with everyone. So, gather your ingredients, follow the step-by-step instructions, and enjoy the delightful taste of homemade vanilla bean banana ice cream!

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