Banana Ice Cream with perfect texture and mouthfeel - with or without xanthan gum

Ingredients

• 2 cups Whole Milk (cold, divided equally for blender and saucepan)
• 1 cup Heavy Cream (cold, add after bananas are mixed)
• 0.5 cup Granulated Sugar (can substitute with raw cane sugar for deeper flavor)
• 0.25 teaspoon Xanthan Gum (sprinkle slowly into blender while mixing; optional – omit and increase heavy cream)
• 3 medium Ripe Bananas (peeled, cut into large chunks, gently crushed)

Instructions

1. Heat Milk and Dissolve Sugar

   Pour 1 cup of cold milk into a saucepan, add the sugar, and heat over medium‑high heat, stirring constantly until the sugar is fully dissolved.

   Time: PT5M

   Temperature: Medium‑high

2. Bring Milk to a Boil

   Increase the heat to high and bring the milk‑sugar mixture to a full boil. Watch closely to avoid overflow.

   Time: PT2M

   Temperature: High

3. Blend Hot and Cold Milk with Xanthan Gum

   Pour the boiling milk into the blender jug that already contains the remaining 1 cup of cold milk. With the blender running on low, slowly sprinkle the xanthan gum over the surface and blend for exactly 2 minutes.

   Time: PT2M

4. Prepare the Bananas

   Peel the bananas, cut them into large chunks, and gently press each chunk with the back of a fork to crush slightly without turning them into pulp.

   Time: PT5M

5. Combine Bananas, Milk Mixture, and Cream

   Place the crushed bananas in a mixing bowl, pour the blended milk‑xanthan mixture over them, scrape any residue from the blender, then add the cold heavy cream and stir thoroughly until fully incorporated.

   Time: PT3M

6. Chill the Base Overnight

   Cover the bowl with plastic wrap and refrigerate for at least 12 hours, up to 2 days, until the mixture is completely cold.

   Time: PT12H

7. First Strain of Bananas

   Using a slotted spoon, lift roughly half of the banana pieces and set them aside. Place the remaining bananas in a fine mesh sieve over a bowl and gently stir with a rubber spatula to release as much ice‑cream liquid as possible without pressing the fruit through the sieve.

   Time: PT5M

8. Second Strain of Bananas

   Transfer the remaining bananas to the sieve again, pour the collected liquid over them, and repeat the gentle stirring to extract additional flavor. Scrape the bottom of the sieve for any residual mixture.

   Time: PT5M

9. Prepare the Ice Cream Maker

   Follow the manufacturer’s instructions: ensure the freezer bowl is frozen solid, assemble the paddle, and set the machine to run.

   Time: PT5M

10. Churn the Ice Cream

    With the machine running, slowly pour the chilled ice‑cream mixture into the canister. Churn until the mixture becomes creamy with a wavy texture, about 40–45 minutes for this model.

    Time: PT45M

11. Freeze to Firm Up

    Transfer the soft ice cream to a shallow container (or keep it in the ice‑cream maker bowl) and place it in the freezer for about 2 hours, or until scoopable.

    Time: PT2H

    Temperature: 0°F

12. Serve

    Scoop the banana ice cream into bowls or cones and enjoy immediately, or store in an airtight container for later.

    Time: PT0M

Nutrition Facts

Calories

410

Protein

4 g

Carbohydrates

50 g

Fat

24 g

Fiber

2.5 g

Ingredient Substitutions

• Instead of Whole Milk: 2% Milk, Soy Milk (will change texture)
• Instead of Heavy Cream: Half‑and‑half (less rich), Coconut cream (non‑dairy)
• Instead of Granulated Sugar: Raw cane sugar, Honey (use less)
• Instead of Xanthan Gum: Omit and add extra heavy cream
• Instead of Ripe Bananas: Frozen bananas (will change texture)

Equipment Needed

• Blender Jug
• Saucepan
• Measuring Cups and Spoons
• Wooden Spoon
• Knife
• Cutting Board
• Fork
• Mixing Bowl
• Fine Mesh Sieve
• Slotted Spoon
• Rubber Spatula
• Ice Cream Maker (bowl & paddle)
• Freezer

Critical Steps — Do Not Skip

• Ensure sugar is fully dissolved before boiling to prevent curdling.
• Blend xanthan gum for exactly 2 minutes to achieve proper thickening.
• Chill the base overnight for optimal texture.
• Strain bananas gently to avoid pulp in the final ice cream.
• Freeze the ice‑cream maker bowl thoroughly before use.
• Churn until a soft‑serve consistency is reached.
• Freeze the churned ice cream until scoopable.

Chef Tips from the Video

• Use raw cane sugar (e.g., Diara) for a subtle caramel note that complements bananas.
• Ripe, almost over‑ripe bananas give the strongest flavor and natural sweetness.
• For an ultra‑smooth texture, blend the milk mixture on the highest setting for the full 2 minutes.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze for up to 1 month; allow 5‑10 minutes at room temperature before serving.

Room temperature: Do not store at room temperature; ice cream will melt.

Make-Ahead Tips

• Prepare the milk‑sugar base and refrigerate it up to 2 days in advance.
• The strained banana pieces can be frozen and used later in smoothies or baked goods.
• If you plan to serve later, churn the ice cream, then transfer to a freezer‑safe container and freeze.

Frequently Asked Questions