Banana Ice Cream


  • 4 ripe bananas
  • 2 tablespoons (30 ml) brown sugar
  • ½ cup (120 ml) heavy cream
  • 1 teaspoon (5 ml) vanilla extract


  1. Peel bananas and cut into coins. Freeze for 8 hours or more, or until frozen solid.
  2. Pour brown sugar into a food processor or blender. Add cream, vanilla extract, and frozen banana coins. Puree until smooth. Scrape the mixture into a freezer container, and freeze 20 minutes or until firm.