Banana Cumin Ice Cream
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Cook time: 
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Serves: 4
With a little prep, little hands can do this project by themselves. Getting started, I pull the ingredients, then pre-measure the maple syrup and heavy cream. Cut the lemon, but even a pretty small tyke can juice it with a reamer. Knowing it's more difficult for a child, let them juice the whole lemon, then later you can squeeze out any remnants for another use. This recipe is for small servings, knowing that home-made ice cream never keeps as well as the store bought kind. Most ice cream makers could take a third banana and an extra splash of cream, if you want a larger batch.
  • 2 Bananas
  • 2 Tbs Maple Syrup
  • Juice of Half a Lemon
  • ½ C. Heavy Cream
  • 1 tsp Ground Cumin
  1. Peel the bananas, cutting away any dark spots. Riper bananas are sweeter and more delicious.
  2. Place those bananas into a blender or food processor, pouring over top the maple syrup and the juice of the lemon. Mix until smooth.
  3. Now, add the heavy cream and blend until the whole mixture is frothy.
  4. Pour into your ice cream maker and follow their instructions.
  5. Before placing in the freezer, shake the cumin over top. When you scoop, it goes into a nice swirl.
Recipe by Pass the Knife at