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Produces: 3 pints
Preparation time: 55 minutes
Freezing time: at least 24 hours


  • -  300 grams heavy whipping cream

  • -  480 grams half and half

  • -  145 grams granulated white sugar

  • -  2 (170 grams) medium ripened bananas

  • -  30 grams vanilla bean paste

  • -  54 grams TGS All Natural 100% whey protein powder

  • -  50 grams inulin


  1. In a large metal bowl, combine heavy whipping cream and half & half

  2. Gradually whisk in the sugar until fully dissolved

  3. Sift the whey protein powder into the mixture, whisking simultaneously to incorporate

  4. Slowly whisk the inulin into the mixture

  5. Place peeled bananas into a food processor, followed by the prepared mixture

a. Note:​ mind the max fill line on the food processor. If the mixture will go past this line, split it into two batches.

6. Blend until the mixture reaches a uniform consistency a. Blend until no large banana “pieces” present

  1. Add vanilla bean paste into food processor and pulse a few more times

  2. Remove the mixture from the food processor by straining it into a large metal bowl

  3. Cool the mixture to 44 degrees Fahrenheit using an ice bath

  4. Remove from ice bath and pour the mix in a table-top ice cream freezer

a. Allow to churn for approximately 25 minutes

  1. Place ice cream in a pint container and cover with seran wrap

  2. Allow the ice cream to ripen in the freezer for at least 24 hours

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