Earlier this week, I joined forces with Kayte, Mary Ann and Margaret via Twitter to churn some ice cream. Kayte asked me to choose the flavor and as I flipped through The Perfect Scoop, the roasted banana ice cream caught my eye. It was about 95 degrees out on this particular day, so I wasn’t thrilled about the idea of roasting bananas at 400 F for 40 minutes, but in the end I deemed it a small price to pay to try banana ice cream 🙂
Aside from roasting the bananas, this recipe is quick and easy – no egg yolks to temper or custard to cook – just toss the bananas with milk, sugar, vanilla, lemon juice and salt, chill and churn! After churning, I stuck the ice cream in the freezer for a few hours and then tried it. The flavor was quite intense! I suppose this goes without saying, but if you don’t love bananas, this is probably not the ice cream for you. I like bananas a lot and I still found the banana flavor just a bit too strong. I threw some cinnamon chips in for texture with the serving in these photos, but I really long to make a yummy peanut butter sauce to serve on top of this ice cream. I think the combination of banana and peanut butter wold be terrific, I just haven’t found a great recipe for peanut butter topping. If you have one, I’d love to hear about it!
Roasted Banana Ice Cream
3 medium ripe bananas, peeled
1/3 cup packed light brown sugar
1 tablespoon butter, salted or unsalted, cut into small pieces
1 1/2 cups whole milk
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons freshly squeezed lemon juice
1/4 teaspoon coarse salt
Preheat oven to 400 F.
Slice the bananas into 1/2-inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish. Bake for 40 minutes, stirring once during baking, until bananas are browned and cooked through.
Scrape the bananas and the thick syrup in the baking dish into a food processor (or blender). Add the milk, granulated sugar, vanilla, lemon juice and salt and process until smooth.
Chill the mixture thoroughly in the fridge and then churn it in your ice cream maker according to the manufacturer’s instructions. If the chilled mixture is too thick to pour into the ice cream maker, whisking will thin it out.
Makes 1 quart.
(Visited 189 times, 1 visits today)
It looks really tasty- especially with those little bits of cinnamon chips!
You should have included the photo of your bananas and brown sugar that you shared the other day- I thought that photo made the bananas look sooo good.
PB sauce would make the perfect topping.
Fun stuff!
That looks delicious – brave of you to turn on the oven. Why does everything I want to make lately involve the oven? It doesn’t seem fair!
When I was in high school, I worked at an ice cream shop. Our peanut butter topping was equal parts peanut butter and marshmallow fluff, with enough warm water added to bring it to the right consistency. It was delicious!
My brother made this recipe for his very first homemade ice cream and, like you, found the banana flavor too strong. I wonder if it were made as a custard type ice cream (ie, less banana, more cream/eggs) would result in a more mellow banana flavor? I’m glad you tried it; never learn otherwise, right?
Looks amazing! All I have to say is… YUM!
I made Roasted Banana Ice Cream this summer and posted about it on my blog in early summer. I loved it and have repeated the recipe several times this summer and it is always a winner. I have to pull back on this or else my pants will no longer fit me but it is oh so good!
jOYCE
I am a HUGE banana lover, so I think I would LOVE this flavor! That is a gorgeous ice cream and I love the cinnamon chip addition!!
Looks great! I recently made banana ice cream (no roasting, just pureed bananas and cream) from Pure Dessert and threw in some chocolate chips and peanuts; the peanuts were good with it, but I agree a peanut sauce would be better – let me know if you find one!
I dont think I have heard of a more delicious ice cream. So yum!
That looks so amazing! I’d add some really good chocolate chunks.
It looks delicious!
Looks delicious – I really love the addition of cinnamon chips!
Let’s see, have I mentioned my love for all things banana? Oh yes! And ice cream! Oh yes, yes. I’m going to have to try this because I’ve made a banana ice cream and felt like it wasn’t quite banana-y enough. Looks great!
OH MY!!! This sounds like heaven in a bowl! YUM!
I also made this, but I preferred regular banana ice cream.
Look at your perfect scoop! YUM!
I’ve made this flavor before and I loved it. YUM. It’s especially good with caramel sauce. I’m a banana lover though.
Nigella Lawson’s Chocolate PB Sauce
2/3 semisweet chips
2/3c. sweetened condensed milk
1/2 c. smooth pb
3-4 T. water
Melt all on stovetop, adding water to achieve consistency.
Hope you like chocolate, and hope this helps!