Reviewed: Jan. 25, 2012

So, I kind of cheated when I made this. I made this like I did the Five Minute Ice Cream, which is also from this site. Instead of skim milk, I used fat free half-n-half (I didn't want it to turn out "icey"). My bananas were frozen. I threw everything in the blender and let it go for a minute or so, then poured it into a freezeable container. After it had frozen almost solid the first time, I scooped it out and ran it through the blender for a second time. We just had this for dessert with chopped bananas on top, this is quite good. The kids and I really liked it. Next time, I'd like to add a little cinnamon and nutmeg and maybe use brown sugar instead of white, then I think it would be like eating Banana Bread ice cream. This recipe's a keeper!

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14 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jun. 4, 2011

This recipe had good flavor from just the vanilla; I didn't need to add bananas. It tastes more like a custard than an ice cream, and is best after a few minutes so the ice crystals melt. Definitely worth a try!

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4 users found this review helpful

Reviewer:

jinrogue

Living In: Cleveland, Ohio, USA

Reviewed: Jan. 15, 2008

Made as stated except used same amount chocolate chips instead of raisins. Great mid-week dessert for all!

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8 users found this review helpful

Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Reviewed: Jan. 7, 2008

Very creamy but refreezes too hard. I didn't have raisins and it was still good. It's hard to find low fat ice-cream w/o chocolate or peanuts (which I'm allergic to) so this was a fantastic find! Next time I'll try the raisins.

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8 users found this review helpful