This recipe is perfect for a Hot Summer Day. To serve top the ice cream with toasted coconut or toasted Almonds.
4 Ripe bananas, peeled and mashed
1 14 oz can sweet condensed milk
¾ cup whipping cream
Combine bananas and condensed milk in large bowl. Whisk in cream. Pour banana mixture into 8 x 8 x 2 inch glass baking dish. Cover and freeze until softly set, stirring occasionally, for about 2 hours. Transfer to a large bowl. Using an electric mixer, beat ice cream just until fluffy. Return to same glass dish. Cover and freeze until firm, about 6 hours. Can be made up to 3 days in advance. Keep frozen.
