I was craving a sweet. We had a banana. The other night I had tried to deep fry a too ripe plantain for chips, and while I didn’t get chips out of them, they were so good! So I thought I’d cook up some bananas to top some quick ice cream! We have this mini ice cream maker but I thought I try this fun way of making ice cream. Plus our mini ice cream maker’s insides are peeling off and that can’t be good. It’s probably because I keep the bowl in the freezer. How else can I make ice cream pronto?

This recipe is just for one. You can probably get away with one banana for two, but you would need to double the ice cream. Actually doubling the ice cream for one might be a good idea 🙂

For the Bananas
1/2 tablespoon butter
1 banana sliced
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon vanilla

For the Ice Cream
2 quart ziplocks
1 gallon ziplock
1/2 cup half & half
1 tablespoon sugar
1/4 teaspoon vanilla
Ice (enough to fill a gallon zip lock half way)
1/2 cup salt

1. Heat the butter in a skillet and  add the bananas. After a minute turn the bananas over and add the brown sugar, cinnamon and vanilla. Let simmer for a couple of minutes, then turn off the heat.
2. Meanwhile, in 1 quart ziplock add the half & half, sugar and vanilla. Seal the bag and then but it in the second quart ziplock (this will prevent any salt leaking into your ice cream!).
3. In the gallon bag, add the ice and salt.
4. Put the ice cream ingredient bag in the gallon bag and start shaking away. After about 5 minutes you’ll have ice cream!
5. Scoop out the ice cream carefully (you don’t want to get any salt in there) and top with the bananas.