Ingredients

Main ingredient: 4 bananas;

Supplements:

Banana Ice Cream

1

One ripe banana, peeled and sliced

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2

Put the sliced bananas into an airtight container, which can either be an airtight bag or an airtight low-temperature resistant glass bowl.

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3

Freeze the banana slices overnight, or at least two hours if you can't wait.

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4

Punch the frozen bananas in a food processor or power blender.

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5

The texture will be like the picture above when you first start to puree it, not smooth enough.

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6

Pause the whisking, open the lid, and then use a spatula or spoon to scrape off any puree that has stuck to the inside, then close the lid and continue whisking.

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7

Open the lid and again use a spatula or spoon to scrape off any puree that has stuck to the inside, then continue beating.

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8

Repeat step 7 again, and when the particles of the puree are completely gone and it becomes finecreamy, continue beating for 10 seconds.

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9

Finally, pour the churned banana paste into an airtight, low-temperature resistant container, and then put it in the freezer until the texture hardens and then you can enjoy it, or take it out and return it to the temperature a little bit before you eat it, as you would with regular ice cream.

Tip: When making this ice cream, a food processor works better than a blender because there's more room to beat the bananas faster and more fully, but as long as your blender is more powerful and can beat the frozen ingredients, then it's fine.

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