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Unbelievable banana ice cream from Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar (page 178) by Joanne Chang

  • bananas
  • ground cinnamon
  • heavy cream

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Notes about this recipe

  • Zosia on June 19, 2015

    My poor old cusinart blender had to work hard with this one and though it wasn't quite smooth and it did need to go into the freezer for a few hours before it was ice cream consistency, it was fantastic! The flavour is completely dependent on the bananas and I used very ripe ones (more black-skinned than yellow) so it tasted great. The consistency was a pleasant surprise; it was really creamy and melted like regular ice cream leaving no banana film or residue.

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