Neapolitan Banana Ice Cream

Ice cream

Recently, I was looking for my favourite Neapolitan banana ice cream recipe. However, I could not find it. Although Google still lists the recipe, as soon as I click the link to the recipe, it takes me to another landing page which does not contain the recipe that I am looking for. For some reason, they deleted the recipe from their website.

Not ready to say goodbye to the recipe, I went back to Google and tried accessing the cached version of the page. I copied and pasted the recipe in this post for you to enjoy.

Servings: 1 1/2 cups each flavour

Ingredients

Vanilla Banana Ice Cream:

3 large ripe bananas, peeled

Seeds from 1 vanilla bean, or 1 teaspoon pure vanilla extract

Chocolate Banana Ice Cream:

3 large ripe bananas, peeled

3 tablespoons Dutch-processed cocoa powder

1 tablespoon virgin coconut oil

Strawberry Banana Ice Cream:

2 large ripe bananas, peeled

1 cup frozen strawberries

Directions

An 8-by-5-inch loaf pan
  1. For the vanilla banana ice cream: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.
  2. Put the banana chunks and vanilla bean seeds in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Transfer to a bowl and put in the freezer.
  3. For the chocolate banana ice cream: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.
  4. Put the banana chunks, cocoa powder and coconut oil in a food processor and process. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Transfer to a bowl and put in the freezer.
  5. For the strawberry banana ice cream: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.
  6. Put the banana chunks and strawberries in a food processor and process. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps.
  7. To assemble the Neapolitan banana ice cream: Scrape the vanilla-banana ice cream into 1 end of an 8-by-5-inch loaf pan so it fills about 1/3 of the length of the pan. Use a rubber spatula to push it back a bit if you need to before adding the chocolate-banana ice cream next to it, filling the middle third of the pan (it’s ok if they run together a bit). Scrape the strawberry-banana ice cream into the other end of the pan. Serve right away or freeze until ready to serve. To serve, run an ice cream scoop down the loaf pan to make 3-flavoured scoops.

If you try this recipe, please let me know if you liked it too.

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(a.k.a. Fiona Vella) Malta-born blogger. I have been blogging during these last 6 years on my cruelty-free lifestyle including recipes, beauty and makeup products that I discover, receive, buy and try.