Sunday, July 11, 2010

Banana Buttermilk Ice Cream

I still had some overripe bananas after making the pumpkin banana muffins, and I had leftover buttermilk from making ricotta last week.  I found this great recipe that used up exactly what I had leftover!  The ice cream is really good - it's nice and light and has a great tang from the buttermilk.  And it's so easy to make - what could be easier than blending and pouring?  I think next I'm going to have to try Nicole's caramelized banana buttermilk ice cream recipe.

Banana Buttermilk Ice Cream (from Baking Bites)
2 large ripe bananas (1 cup puree)
1/2 cup vanilla sugar
2 1/2 cups buttermilk
2 tsp vanilla extract

Puree the bananas and sugar in a blender.  Add in the buttermilk and vanilla and continue to puree.  Pour into the frozen ice cream bowl and mix according to manufacturer's instructions.
Keep in airtight containers in the freezer.


Cinnamon-Girl said...

This sounds luscious with the buttermilk! And it's so easy.

Pam said...

Sounds delicious.