What do you do when you have way too many ripe bananas? Make ice cream of course!

We slice the bananas onto a cookie sheet and put them in the freezer and let them sit overnight. The next day, I transfer them to quart freezer bags. I don’t keep track of how many bananas fit a quart bag. That kind of specificity does not play into my cooking/baking.

I pulled out my mini food processor poured the sliced bananas into a 1 cup measuring cup. I put in the food processor and added a tsp of ground cardamon to it. Then I started just pulsing the bananas.

I got banana chunks. Not very appetizing and not this creamy ice cream I was expecting.

I decided to just turn the switch to on and let my food processor whirl away.

It took about a minute of straight whirring before the bananas began to magically transform into a creamy texture, reminiscent of frozen yogurt.

I scooped some into a bowl and gingerly took a bite.

Mmmmm… cold and delicious with a frozen yogurt texture. It was quite good until the end when there was a strange aftertaste, almost as if I had eaten the banana pith part or peel.

Have you made banana ice cream before?