- 4 ripe bananas
- 2 tablespoons (30 ml) brown sugar
- ½ cup (120 ml) heavy cream
- 1 teaspoon (5 ml) vanilla extract
- Peel bananas and cut into coins. Freeze for 8 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.