Peel bananas and crush them into puree, Add condensed milk and mix these ingredients well. Whip the fresh cream until it is firm. Add the whipped topping into the banana mixture and incorporate gently with a shovel.
Pour this mixture into a mold. Freeze 2 hours and remove from freezer. Beat with electric mixer until the cream is fluffy.
Refreeze 3 hours (minimum) or until ice cream is solid.
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