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Citrus-Banana Ice Cream

 Citrus-Banana Ice Cream
Of all the homemade ice creams I make, this is my favorite. The combination of banana and citrus flavors is simply delicious.—Sharon Dearden, Henefer, Utah
24 ServingsPrep: 10 min. + Process 20 min./batch + freezing


  • 3 cups milk
  • 3 cups sugar
  • 3 medium ripe bananas, mashed
  • 1-1/3 cups orange juice
  • 2/3 cup lemon juice
  • 3 cups heavy whipping cream


  • In a large saucepan, heat milk to 175°; stir in sugar until
  • dissolved. Cool quickly by placing pan in a bowl of ice water; stir
  • for 2 minutes.
  • In a large bowl, combine the bananas, orange juice and lemon juice;
  • stir in cream and milk mixture.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to the manufacturer's directions. Refrigerate remaining mixture
  • until ready to freeze. When ice cream is frozen, transfer to a
  • freezer container; freeze for 2-4 hours before serving. Yield: about
  • 3 quarts.
Nutritional Facts: 1/2 cup equals 239 calories, 12 g fat (7 g saturated fat), 44 mg cholesterol, 24 mg sodium, 33 g carbohydrate, trace fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Citrus-Banana Ice Cream (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.