This roasted banana ice cream recipe stirs caramelized bananas and chunks of bittersweet chocolate in with all the usual ice cream ingredients. Quite possibly the best banana ice cream recipe ever.
The author likens this roasted banana ice cream recipe to “a sophisticated banana split wrapped up in a single scoop.” We’re not going to argue—in fact, we’re not going to bother with words at all, as we’re too busy helping ourselves to seconds. Suffice it to say this recipe has become our new banana-y thing to make when we have overripe Chiquitas on hand. With all due respect to banana bread, natch.–Renee Schettler Rossi
*How To Freeze Overripe Bananas For Later
Sometimes you just don’t have the time or energy to put those overripe bananas languishing on your countertop to good use before they go bad. Which is precisely why you need to know how to freeze overripe bananas for later. Ready? Simply toss the overripe banana in the freezer. That’s it. The peel protects the fruit from getting frostbitten or absorbing any odors from the freezer. Just beware that the peel will blacken, but that’s of little consequence. Also be forewarned that when you thaw the frozen bananas, they’ll exude quite a lot of juice, but that’s neither here nor there, either. (You can actually reserve this juice and use it, along with the banana, for an extra intense jolt of banana in smoothies and banana bread and even in place of the water in this roasted banana ice cream).
Roasted Banana Ice Cream
- Quick Glance
- 25 M
- 2 H, 30 M
- Makes about 1 quart
Special Equipment: Ice cream maker
IngredientsEmail Grocery List
Recipe Testers Reviews
WOW. And I DO mean WOW. I've never cared for banana ice cream until today. Creamy, addictive, perfect amount of sweetness, tremendous banana taste, I could keep going on and on. I found my new addiction. My bananas weren't crazy ripe. The house was smelling divine when the bananas with sugar were in the oven. The only change I may make next time is I will start with only 2 tablespoons water and add more if I feel the mixture is drying out too much. Though the bananas were nicely caramelized, I think they could've been even more roasted if they hadn't been as wet. I poured the banana mixture into the Vitamix, which created a gorgeous cream of roasted banana with no clumps whatsoever. The final amount was closer to 1 1/2 cups of pure banana purée delight. When using the strainer, I didn't end up with any solids, perhaps due to the fact that the banana cream was so smooth from the Vitamix. When I was happy with the ice cream's consistency, I added the chocolate chips, allowed it to mix for about 5 more minutes, then poured the ice cream into containers. Within 1 hour, the ice cream was fully ready to be served. I haven't counted the actual amount of servings, as we've been been going straight into the containers with a spoon! Shhh! I just wish this recipe was faster to make. I think I will double the recipe and make 2 quarts next time, or more.
Ice creams are something that I've always enjoyed making. When you make your own ice cream, you can create and dream up flavors you'll never see on supermarket shelves. When I saw this recipe for roasted banana ice cream, I knew I wanted to add it to my repertoire. It starts out as most other ice cream recipes do, infusing vanilla in the cream, heating egg yolks with the cream, and letting it chill. Where the recipe really draws its flavor is from roasting the bananas in the butter and brown sugar. Cooking the bananas in this way creates a nice caramelized flavor and smells amazing! It's just like bananas Foster without the rum. When I made the purée, to my delight there was a little less than a 1/4 cup left over, which I consumed immediately! The mixture took about 20 minutes to cool before it went into my machine. This is the point in making homemade ice cream that has always been the most challenging for me—when do you take the ice cream out so it's not just a frozen block when it's all done? Often I've followed the manufacturer's instructions and ended up with a not-so-creamy ice cream. A friend told me something he learned while taking an ice cream-making class: to make the creamiest and fluffiest ice cream, you spin it until the weight of your finished product is 1/3 less than the weight of your original mixture by volume. This way you know you incorporated enough air into your ice cream in order to avoid a dense frozen block. I thought I'd give his method a try in this recipe. The weight of 1/4 cup original mixture was 252 grams. I spun the ice cream until 1/4 cup weighed around 168 grams. At this point, the ice cream looked like soft serve. The whole spinning process took about 25 minutes. The ice cream was so fluffy that I had to fold in the chocolate because it wouldn't fit in my ice cream maker. I ended up getting 1 quart plus 1 cup of ice cream from the recipe. When I was ready to serve it, I left it out on the counter for about 10 minutes, which gave it enough time to soften. I was then able to scoop it easily enough. When I tasted the ice cream, I was blown away! The taste of the bananas was nice and subtle and matched well with the chocolate, and you still got some of that bananas Foster flavor. The ice cream was incredibly creamy. The only thing I'd want to add to this recipe is some rum to complete the bananas Foster flavor. I think stirring in 2 tablespoons when mixing the banana purée would be awesome!