4 ripe bananas
2 tablespoons (30 milliliters) brown sugar
1/2 cup (120 milliliters) heavy cream
1 teaspoon (5 milliliters) vanilla extract
- Peel bananas and cut into coins. Freeze for eight hours or more, or until frozen solid.
- Pour brown sugar into a food processor or blender. Add cream, vanilla extract and frozen banana coins. Puree until smooth. Scrape the mixture into a freezer container, and freeze 20 minutes or until firm.