Ice cream with condensed milk
Condensed Milk and Banana Ice Cream – a simple and delicious recipe
Preparation time: 15 minutes
Freezing time: 4-5 hours
Total time: 4-5 hours 15 minutes
Number of servings: 4-6
Ice cream is one of the most beloved summer treats, but who says we can't enjoy it in other seasons too? Today's recipe is perfect for using up ingredients left over after making a delicious cake with condensed milk. It's a creamy ice cream with a sweet taste and a smooth texture, thanks to the combination of condensed milk, banana, and whipped cream. Here’s how to make it step by step!
Your magical ingredients:
- 100 ml condensed milk (you can use homemade condensed milk for an authentic taste)
- 3 tablespoons of ganache cream (leftover from your cake, but you can also use melted chocolate if you're creative)
- 50 ml milk (for extra creaminess)
- 1 ripe banana (this will add sweetness and flavor)
- 250 ml whipped cream (whipped well until firm)
Step 1: Preparing the ingredients
Make sure you have all the ingredients at room temperature. If the condensed milk is homemade, ensure it has cooled completely. Whip the cream until it becomes firm, but be careful not to turn it into butter. If you're unsure, stop whipping when it starts to form soft peaks.
Step 2: Mixing the ingredients
In a large bowl, add the condensed milk, ganache cream (or melted chocolate), and milk. Gently mix with a spatula until you achieve a smooth mixture.
Step 3: Mashed banana
Mashing the banana is an essential step to achieve a pleasant texture. Add the mashed banana to the condensed milk mixture and mix again until fully incorporated.
Step 4: Folding in the whipped cream
Now, add the whipped cream, using gentle folding motions from top to bottom to keep the air in the cream. This step is crucial for achieving a fluffy and creamy ice cream.
Step 5: Freezing
Pour the mixture into ice cream molds or, if you don’t have molds, you can use a plastic container. Cover it well with cling film or a lid and place it in the freezer. Let it freeze for 4-5 hours or until firm.
Serving suggestions:
After the ice cream has hardened, take it out of the freezer and let it sit for a few minutes at room temperature before serving. You can decorate it with fresh banana slices, chocolate sauce, or toasted nuts for an extra texture and flavor.
Nutritional benefits:
This ice cream is a healthier choice compared to store-bought products, as it contains natural ingredients and no preservatives. Banana is an excellent source of potassium, while whipped cream adds a calcium boost. Additionally, condensed milk adds a rich taste and creamy texture without the need for added sugar.
Tips and variations:
If you want to add a touch of originality, you can experiment with additional flavors. For example, add a teaspoon of vanilla extract or a bit of cinnamon for a more sophisticated taste. You can also replace the banana with other fruits, such as strawberries or mango, depending on your preferences.
Frequently asked questions:
1. Can I use other fruits instead of banana?
Yes, you can replace the banana with any other mashed fruit, such as strawberries, peaches, or mango.
2. How can I tell if the ice cream is ready?
The ice cream is ready when it is firm to the touch. You can check it with a spoon, and if it freezes easily, it’s perfect.
3. Can I use sour cream instead of whipped cream?
Yes, but make sure the sour cream is well whipped to achieve a fluffy texture.
4. How long can the ice cream be stored?
The ice cream can be kept in the freezer for about 2-3 weeks, but it’s best consumed fresh to preserve its flavors.
Recipe conclusion:
This condensed milk and banana ice cream is not only a great way to use leftover ingredients but also a delight for the taste buds. Whether you enjoy it on your own or share it with loved ones, each bite will bring a smile to your face. Try it today and enjoy a quick and delicious dessert, perfect for any occasion!
Ingredients: about 100 ml of condensed milk (homemade), 3 tablespoons of ganache cream left over from the cake, 50 ml of milk, 1 banana, which I mashed, 250 ml of whipped cream.
