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Banana Bread Ice Cream

Posted By Andi Bidwell

At bettycrocker.com, we get lots of requests for banana bread recipes. Bread baking is often considered a fall/winter pastime, but many Americans bake banana bread all-year long. If you are making banana bread, you no doubt have bananas on hand and here is another way to use them in a recipe—make banana ice cream. While you are at it, why not add a few chunks of your banana bread to the ice cream? Don't you just want to slip the spoon into the photo below for a bit of this Banana-Bread Ice Cream?


Ice cream isn't difficult to make, but you do have to be a little patient and allow for the cooling and freezing times. Start by cooking an simple custard, thickened with egg yolks. Cook it until it coats the back of a wooden spoon.


Bake a loaf of your favorite banana bread or start with a Betty Crocker® Fiber One® banana nut muffin mix.


Cut two slices of the bread into 1/2-inch cubes. Freeze the bread cubes so they will be easier to fold into the fresh ice cream without breaking up. To use up the rest of the bread (as if that would be a problem) see the tip below for making Hot Fudge Banana-Bread Ice cream Sundaes.


Pour the chilled custard into an ice-cream freezer. It will take about 20 to 30 minutes to freeze to a soft-serve texture.


Fold in the banana bread cubes. Spoon the ice cream into a plastic container; freeze for at least 4 hours.


Banana-Bread Ice Cream

Prep Time: 40 minutes
Start to Finish: 7 hours 40 minutes

8 (1/2 cup) servings

3 cups half-and-half
1 cup sugar
6 egg yolks

Banana Bread
1 box (15.3 oz) Betty Crocker® Fiber One® banana nut muffin mix
3/4 water
2 tablespoons oil
2 eggs

2 bananas, peeled, cut in quarters
2 teaspoons clear vanilla

In medium saucepan, combine half-and-half, sugar and egg yolks. Cook and stir constantly with whisk, over medium heat, until mixture thickens slightly and coats the back of a spoon. Cool at room temperature 30 minutes. Cover; refrigerate for at least 2 hours or until very cold.

Meanwhile, heat oven to 350°F. Grease bottom only 8 X 4-inch loaf pan.

In medium bowl, stir muffin mix, water, oil and eggs just until blended (batter may be lumpy). Pour into pan.

Bake 50 to 55 minutes or until golden brown and top springs back when gently touched. Cool in pan 10 minutes. Remove from pan and cool completely, about 1 hour.

Using serrated knife, slice banana bread into 12 slices. Cut 2 of the slices into about 1/2-inch cubes. Place in resealable plastic bag; freeze for 1 hour or until ready to fold into ice cream.

In blender, place bananas and 1 cup of the half-and-half mixture. Cover; blend on medium speed 10 to 15 seconds, until smooth. With blender running, slowly pour in remaining cooked mixture and vanilla until well blended.

Pour banana mixture into 1-quart ice-cream freezer and freeze according to manufacturer's directions. After 20 to 30 minutes, spoon ice cream into 1 1/2-quart freezer container. Gently fold frozen bread cubes into ice cream. Freeze for at least 4 hours or until firm.

To make Hot Fudge Banana Bread Ice Cream Sundaes: Place a slice of the banana bread on a dessert plate. Place a scoop of the Banana Bread Ice Cream on top of bread; spoon hot fudge sauce over the top.
Makes 8 sundaes


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