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Banana ice cream


  • 4 ripe bananas
  • 2 tablespoons (30 milliliters) brown sugar
  • 1/2 cup (120 milliliters) heavy cream
  • 1 teaspoon (5 milliliters) vanilla extract


  1. Peel bananas and cut into coins. Freeze for eight hours or more, or until frozen solid.
  2. 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.

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