Banana Ice Cream
Last Updated on May 29, 2023 by Heather Reseck
Belief Bakery
This recipe originally appeared in the October 8, 2022 issue of Guide magazine, a publication for children ages 10-14. It is the eighth in a series of 28 installments called “Belief Bakery” which uses a hands-on cooking project to illustrate the 28 fundamental beliefs of Seventh-day Adventists.
This project is in collaboration with my husband, Greg Reseck, an educator, who tests the recipes with the students in his classroom.
We emphasize the love of God and Biblical concepts and tie them into fun cooking projects with healthy plant-based recipes.
The Great Controversy
God: “I created you. I redeemed you. You are mine.” (see Isaiah 43: 1, 2)
Satan: “Don’t listen to God. He’s not fair. My way is more fun and exciting.”
This spiritual battle started with Lucifer’s (later called Satan) rebellion in heaven. The fight between love and deception continues to rage around us. We see evidence in the cruelty of trauma, disease, and death.
Thanks to the Bible we know the end of this epic battle. Jesus wins! God’s love will triumph over Satan, evil, and death. God will restore the universe to its original perfect condition where love reigns.
This simple one-ingredient recipe turns ordinary frozen bananas into a creamy sweet treat to remind you of the ultimate “sweet” victory of God’s love.
Information for Kids
- Adult supervision is recommended for inexperienced junior chefs.
- Difficulty: Beginner
- Safety: Uses a sharp knife
Before You Begin
- Read through the recipe, variations, and tips.
- Arrange to buy any ingredients that you need.
Advance Preparation Needed
- Freeze bananas until solid, at least 4 hours.
Steps to get ready to cook
- Wash your hands with soap and water.
- Gather the equipment.
- Gather the ingredients.
Equipment
- Sharp knife
- Cutting board
- Food processor
- Mixing bowl
- Spoon for stirring
- Rubber spatula
- 1-gallon zipper-top freezer bag
Ingredient
- 4 ripe bananas
Optional Ingredients
- Optional Flavorings: 2-3 tablespoons peanut butter, 3 tablespoons cocoa powder, jam, or 1 teaspoon vanilla extract.
- Optional Sweeteners: 1-2 tablespoons of maple syrup, honey, or another liquid sweetener.
- Optional Toppings: fresh berries, chopped nuts, shredded coconut, chocolate syrup, or chocolate chips.
Directions
- Do ahead: Peel the bananas, break them in half, and place in a gallon zipper-top bag. Freeze the bananas until solid, at least 4 hours.
- Remove the bananas from the freezer. Let them thaw in the bag on the counter until soft enough to slice, about 8-10 minutes. The length of time depends on the room temperature.
- Slice the bananas into ½-inch rounds. (The distance between the tip of your index finger and the first knuckle is about 1 inch. Use your finger to estimate.)
- Place the sliced bananas in the bowl of a food processor. Secure the lid.
- Process until smooth and creamy, about 4-5 minutes. Stop every 30-60 seconds to press the bananas down and scrape the sides of the food processor.
- Taste. If desired, add sweetener or optional ingredients. Process in the food processor or transfer to a serving bowl and stir in.
- Serve immediately for a soft-serve consistency. Or transfer to a freezer-safe container and freeze for 30-60 minutes for a firmer consistency.
- Serve in bowls or ice cream cones with your favorite toppings.
Variations
- Strawberry-Banana Ice Cream: Decrease bananas to 3. Add 1½ cups frozen strawberries.
- Blender Banana Ice Cream: Pour ¼ cup milk into a blender. Add half of the bananas. Blend for 15-30 seconds. Gradually add the remaining bananas, stopping to scrape the sides as needed. Blend until smooth. Add additional milk as needed, but don’t add too much or it will become a smoothie. For a firmer consistency, transfer to a freezer-safe container and freeze for 30-60 minutes.
Tips
- Choose bananas that are ripe and brown. The riper they are, the sweeter they will be.
- A food processor works best. If you don’t have one, use a blender. A blender will need extra liquid, so the ice cream will be softer.
- This recipe is best when served the same day it is made. It can be frozen for up to one month. Let it thaw until soft enough to scoop, about 10 minutes.
- Keep extra bananas in the freezer so you can make this whenever you want. Use the bananas within one or two months.
Health Bite:
Scientific studies show that a plant-based diet promotes better brain health. Eating mostly fruits, vegetables, beans, whole grains, nuts, and seeds can help you do better in school. A clear mind will also make it easier to spot and resist the schemes of Satan.
Banana Ice Cream
Equipment
- Sharp knife
- Cutting board
- Food processor
- Mixing bowl
- Spoon for stirring
- Rubber spatula
- 1-gallon zipper-top freezer bag
Ingredients
- 4 ripe bananas
Instructions
Do ahead:
- Peel the bananas, break them in half, and place in a gallon zipper-top bag. Freeze the bananas until solid, at least 4 hours.
Instructions:
- Remove the bananas from the freezer. Let them thaw in the bag on the counter until soft enough to slice, about 8-10 minutes. The length of time depends on the room temperature.
- Slice the bananas into ½-inch rounds. (The distance between the tip of your index finger and first knuckle is about 1 inch. Use your finger to estimate.)
- Place the sliced bananas in the bowl of a food processor. Secure the lid.
- Process until smooth and creamy, about 4-5 minutes. Stop every 30-60 seconds to press the bananas down and to scrape the sides of the food processor.
- Taste. If desired, add sweetener or optional ingredients. Process in the food processor or transfer to a serving bowl and stir in.
- Serve immediately for a soft-serve consistency. Or transfer to a freezer-safe container and freeze for 30-60 minutes for a firmer consistency.
- Serve in bowls or ice cream cones with your favorite toppings.
Notes
- Strawberry-Banana Ice Cream: Decrease bananas to 3. Add 1½ cups frozen strawberries.
- Blender Banana Ice Cream: Pour ¼ cup milk into a blender. Add half of the bananas. Blend for 15-30 seconds. Gradually add the remaining bananas, stopping to scrape the sides as needed. Blend until smooth. Add additional milk as needed, but don’t add too much or it will become a smoothie. For a firmer consistency, transfer to a freezer-safe container and freeze for 30-60 minutes.
- Choose bananas that are ripe and spotted. The riper they are, the sweeter they will be.
- A food processor works best. If you don’t have one, use a blender. A blender will need extra liquid, so the ice cream will be softer.
- This recipe is best when served the same day it is made. It can be frozen for up to one month. Let it thaw until soft enough to scoop, about 10 minutes.
- Keep extra bananas in the freezer so you can make this whenever you want. Use the bananas within one or two months.
