Q&A for How to Make Ice Cream Without Heavy Cream

Condensed milk would be your best option if you do not have whole milk.

It doesn't matter as long as they're cold and somewhat compact, especially if you're making ice cream.

Both the vanilla extract and cocoa powder add flavor to the ice cream, so it's highly recommend to add them. If you cannot add them, try replacing them with another sweet substitute.

Yes, as long as they have the same percentage of fat. Ecologically-sourced milk is usually better for making ice cream, but any type will work just fine.

If you like the taste of it, why not? It wouldn't hurt to add some more flavor.

Yes, you can, although I would suggest warming it slightly first.

The reason for the frozen banana is because bananas serve as a natural non-animal binder. If you want to use ice then, you will need to find another source to bind your ingredients like, dates, molasses, egg yolk, etc.

You can't substitute honey for chocolate ice cream but you can add it as a distinct flavoring.

Definitely. You can mix it in by hand or a blender. You can add any flavor extract and add in fresh berries, fruits or even avocados to change or elevate the flavors.

Take milk, a couple of bananas, sweetener of your choice (I like using either maple syrup or dates), vanilla extract or any flavored extract. Put all into food processor or mash it all up with a fork. Line your baking tin with either wax paper or plastic cling wrap - make sure that it covers the whole tin with enough paper to hang over the edge of the tin. Pour out your mashed ingredients into the tin (do no wrap it up) and place in the freezer for at least 2 hours. Take it out and run a fork over the chilled mash several times, breaking it up then, smooth it over with the back of a spoon and put back into freezer for another 2 hours.

Their nutrition content and potential health benefits are similar, but their applications in the kitchen are not. Plantains are starchy and contain less sugar than bananas. They're better suited for savory dishes, whereas bananas are easily used in desserts or on their own.

2 peeled and chopped bananas, frozen · ½ cup skim milk and you need to freeze about 10-12 hours beforehand.

Yes, you can. Homemade banana ice cream with condensed milk (and whole milk) is pretty simple. In fact, you probably have most of the ingredients on hand.

Yes, you can replace and use sour cream instead, it also leaves creamier and smoother aftertaste.

Yes, it will make it tastier, and make your banana sorbet much creamier.

Sure! Just don’t use too many bananas for the ice-cream, as it might get mushy.

It would have a better texture if you used half and half and it would taste better but whole milk can work still.

Cutting the bananas prior to freezing may help them blend more easily. It might be difficult to cut the banana after it has been frozen.

No, you cannot because that is what makes the consistency of the ice cream and if you didn't mesh it, it would be super clumpy, and the heavy cream is what makes the ice cream become smooth in your mouth.

Half and half isn't actually heavy cream. It's equal parts milk and cream, and sold separately (you don't have to make it yourself, so you don't need heavy cream).

No, unfortunately. You'd get a different texture than you're looking for, and it wouldn't be as creamy.

Some, half-and-half creams consist of either 5 or 10% fat content cream. You can use 15 or 18 fat cream content mixed with low fat milk, 2% or 3.25%. Just take half the amount from the higher fat content cream and MIX it with half amount of your milk to either get 9.25% or 10.50%.

Yes. Fresh cream makes your ice cream smooth as it doesn't form any ice crystals on cooling.

Yes, you can. But reducing the amount of banana used also means slightly reducing the amounts of the other ingredients used in the recipe. This is to keep the ratio the same and give more satisfying results.

It may be a bit of an arm workout and may take longer to do, but yes you can use a whisk instead of a food processor.

Of course you can, but it won't be as creamy, or as sweet. Also it will be grainy and won't have much banana flavor. Overripe doesn't mean rotten. When the skin is very yellow, it has little black dots all over and it's soft, then it's ready.

Half-and-half is actually half drinking milk and half cream. There is no condensed milk in it.

Yes, you can and it will probably taste better too.

Normal milk is just fine to use in place of condensed milk.

Since the bananas are already frozen, you do not need to add ice to the mixture.