Roasted Banana Ice Cream

I have been wanting to make roasted banana ice cream for what feels like forever. I finally got around to it this week and am totally smitten. If you love bananas, you will positively fall in love with this ice cream. It basically tastes like a frozen piece of banana bread. And it doesn’t take much more work to make, amazingly. The flavor of the bananas really shines through – clean and fresh. I am thinking that, just like with banana bread, some walnuts might be a great addition to this ice cream. I may whip up some candied walnuts to mix in next time. Banana makes for an easy base to play around with – fudge ripple, peanut butter swirl, candied nuts… all sorts of delicious possibilities!

This is by far the easiest ice cream I have yet to make. It is not custard-based, so there is no whisking and cooking egg yolks with milk and cream on the stove. You simply slice up a few bananas, toss them with sugar and butter and then pop them in the oven to roast. While they are roasting, you will want to bottle the smell and make a candle or air freshener out of it. Guaranteed. Your kitchen will smell like a fresh batch of bananas foster. Which smells delicious.

Once the bananas are out of the oven, you throw them into the blender with some milk and a few other ingredients, purée it together, and 30 seconds later your ice cream base is ready for its trip to the refrigerator to chill. Super easy!

This ice cream also makes a fabulous base for your very own banana split sundae. Top the ice cream with hot fudge, whipped cream and a cherry. If you have crushed pineapple (which I didn’t have), throw that on top of the hot fudge. Or some melted peanut butter. Banana, peanut butter and hot fudge? Oh yes. I’m off to make that happen!

One year ago: Classic Lemonade
Two years ago: Chocolate Chip Cookie-Topped Brownies
Three years ago: Herbed-Baked Eggs

Roasted Banana Ice Cream

Yield: About 1 quart

Prep Time: 10 minutes (active), 8 hours (inactive)

Cook Time: 1 hour

Total Time: 1 hour 10 minutes


3 medium-sized ripe bananas, peeled
1/3 cup light brown sugar
1 tablespoon butter (salted or unsalted), cut into small pieces
1½ cups whole milk
2 tablespoons granulated sugar
½ teaspoon vanilla extract
1½ teaspoons lemon juice
¼ teaspoon coarse salt


1. Preheat oven to 400 degrees F.

2. Slice the bananas into ½-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 the bananas are browned and cooked through.

3. Scrape the bananas and the thick syrup in the baking dish into a blender or food processor. Add the milk, granulated sugar, vanilla, lemon juice and salt, and purée until smooth.

4. Chill the mixture for at least 8 hour (or overnight) in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. If the chilled mixture is too thick to pour into your machine, whisk it to thin it out.


56 Responses to “Roasted Banana Ice Cream”

  1. Vicki on May 27, 2011 at 12:12 am

    This looks so delicious! Your recipes and photos always look so yummy. I can’t wait to try out this recipe for our Memorial Day bbq party. Apologies in advance if you have already answered this question: Can your ice cream be made without an ice cream maker?


  2. Estela @ Weekly Bite on May 27, 2011 at 1:10 am

    Looks amazing! I LOVE banana ice cream 🙂


  3. raquel.erecipe on May 27, 2011 at 1:52 am

    very tempting, I am avoiding ice cream but I can’t resist when I see one lol ;p When I was younger but not too old I don’t care if I eat 1 pint in one sitting now I just get a half scoop because I am watching my diet and I am no longer young as before.


  4. Apron Appeal on May 27, 2011 at 5:01 am

    On second thought…maybe I don’t want to save my pennies for an ice cream maker. Once I start, I’m not sure I would be able to finish.


  5. Apron Appeal on May 27, 2011 at 5:02 am

    Not finish…stop. I’m not sure I would be able to stop [eating].


  6. Jennifer @ Oh Sweet Day! on May 27, 2011 at 6:15 am

    I LOVE roasting my bananas- how brilliant to make ice cream with them!!!!


  7. Lauren at Keep It Sweet on May 27, 2011 at 6:19 am

    This does look amazing! And adding a peanut butter ripple throughout would be out of this world! I want every single ice cream you have made.


  8. Maris (In Good Taste) on May 27, 2011 at 6:59 am

    Looks better then my favorite Hagen Dazs!


  9. Mackenzie@The Caramel Cookie on May 27, 2011 at 7:55 am

    Yum! I’m all for adding peanut butter and hot fudge to this too!


  10. Emily Malloy @Cleanliness on May 27, 2011 at 9:01 am

    Yummmmmmmmmm! 🙂


  11. jen @ the baked life on May 27, 2011 at 9:17 am

    I’m dreaming of roasted bananas with butter and sugar.

    Definite must try!


  12. The Waspy Redhead on May 27, 2011 at 9:49 am

    That’s it. I need an ice cream maker.


  13. Amberly on May 27, 2011 at 10:18 am

    Mmmmm…this sounds so delicious and looks simple and quick!


  14. Dorothy @ Crazy for Crust on May 27, 2011 at 10:24 am

    Yum! I love banana ice cream. Thanks for the great recipe. And, the best part? Since no one else in my family likes banana anything, I get to eat it all. 🙂


  15. Paula on May 27, 2011 at 10:31 am

    I love bananas and I’m sure I’d love this ice cream! Wonderful photos yet again.


  16. Jil @ Big City, Lil Kitchen on May 27, 2011 at 10:37 am

    Wow- wow.. wow.. this looks awesome!


  17. Jenny Flake on May 27, 2011 at 10:44 am

    Fabulous, that is all I have to say about this!! Mmmmm!


  18. Maria on May 27, 2011 at 10:45 am

    I’ve made this before, but it’s been years. Thanks for the reminder! I need to churn it up again!


  19. Cookin' Canuck on May 27, 2011 at 11:05 am

    Not only does this sound delicious, but I love how easy it is to put together. Great recipe to kick off the summer, Michelle.


  20. Happy When Not Hungry on May 27, 2011 at 11:08 am

    I really need to get myself an ice cream maker ASAP! Looks delicious!


  21. Lemons and Anchovies on May 27, 2011 at 11:41 am

    I bookmarked this before I even finished reading the post. You had me at roasted banana but in ice cream form? Even better.


  22. The Café Sucré Farine on May 27, 2011 at 12:22 pm

    OMG! This looks incredibly delicious! It would be perfect with my banana-caramel bread pudding! I usually do a cinnamon ice cream but this would be such a fun alternative! Thanks, Chris


  23. Aidan on May 27, 2011 at 12:25 pm

    We are having guests at our summer cottage this weekend and I’m going to serve this ice cream. I think I will add a tablespoon or two of rum, just to play up the bananas foster theme. And maybe serve it with a hot caramel sauce. Thank you for the inspiration.


  24. Tessa on May 27, 2011 at 1:01 pm

    Ooohh! I happen to have a love affair with bananas foster since our honeymoon. This looks like one I will have to try!


  25. natalie (the sweets life) on May 27, 2011 at 1:15 pm

    I made banana pudding ice cream the other day and you first roast the bananas…it was life-changing ice cream, I swear! I’m going to try this next as I imagine it’s equally wonderful!


  26. Katrina on May 27, 2011 at 1:46 pm

    I love this! Mmm roasted banana…


  27. Kate@Diethood on May 27, 2011 at 2:03 pm

    I always make a banana fro yo…but I’ve never thought to roast the bananas… wow! Thank you soooo much for sharing that tip.


  28. Lindsey@Lindselicious on May 27, 2011 at 2:18 pm

    I love banana ice cream!! What a great idea to roast the banana flavor, I want this with some caramel or fudge all over it. =)


  29. Erin on May 27, 2011 at 3:36 pm

    Never would have thought of this as an ice cream – but wow! This looks great!


  30. Lori @ RecipeGirl on May 27, 2011 at 7:10 pm

    I love that it’s so easy. That egg-custard stuff is sometimes just too much work! This would be a big hit in our house!


  31. Lisa @ Sweet as Sugar Cookies on May 27, 2011 at 7:38 pm

    I made this ice cream too and loved it!


  32. Jason Sandeman on May 27, 2011 at 8:04 pm

    Nice ice cream! I wonder if adding a slight bit of dark rum would be in order?


  33. Gordon Drago on May 27, 2011 at 10:44 pm

    omg thanks I so want to try this.


  34. Sarah on May 27, 2011 at 11:23 pm

    Roasted bananas? First time I’ve ever heard about this, sounds yummy 🙂


  35. Felice on May 27, 2011 at 11:25 pm

    Roasting the banana first sounds like a great idea. It almost sounds as though you could make a bananas foster ice cream with this base. I am looking forward to trying this soon since we always seem to have a lot of banana around waiting to be used.


  36. Lizzie in Los Angeles on May 28, 2011 at 5:19 pm

    Who knew? A little nutella swirl would be good too ….


  37. Tracy on May 28, 2011 at 7:26 pm

    This sounds so incredible!! I love roasting bananas and this ice cream is like a match made in heaven.


  38. Mary @ Delightful Bitefuls on May 30, 2011 at 4:52 pm

    YUM! This looks incredible! I love anything banana so I know this is a winner in my books!


  39. Jarrett on May 31, 2011 at 12:45 pm

    Another winner! I was licking the blender clean and was almost tempted to lick the blades! lol Got it churned in the Cuisinart machine, frozen overnight and served to raves yesterday. I’m wonder what a Tbsp. or two of rum might do? I am also going to try this with roasted peaches and perhaps a splash of brandy. My ice cream maker has been on a shelf in the laundry room for two years, but not anymore. Thanks for your inspiring cooking.


  40. Jessica S. on June 3, 2011 at 1:51 am

    OMG- imagine it with the peanut butter patties from the mix-in section of The Perfect Scoop- that would be bananas (pun totally intended)!


  41. Junglewife on June 4, 2011 at 5:40 am

    I just made this tonight, and my husband deemed it “amazing!” 🙂 I also added some chocolate chunks and roasted walnuts, a la “chunky monkey”.


  42. Jessica on June 7, 2011 at 4:07 pm

    The mix is in the fridge chilling, and the ice cream canister is in the freezer freezing. My bananas only took about 25 minutes to cook, they were soft and the caramel from the butter and sugar was getting close to being over cooked as well. Instead of the vanilla & lemon juice I used 1 Tablespoon of dark rum. Lets see how it turns out! I”m excited!


  43. Angelica on June 8, 2011 at 6:05 am

    Melted peanut butter with ice cream! YUM! I really got to try this recipe out. My fiance is not such a fan of bananas though hmm but hehe got to try this one out still! 😀


  44. Carolin on June 10, 2011 at 7:16 am

    Hi Michelle!
    I just tested your Roasted Banana Ice Cream and it is really awesome! When I saw that Ice-Cream-Maker yesterday in the supermarket, I could not resist and buyed it. I wanted to test all the great ice cream recipes you posted here and I started with this one.
    It is a really tasty ice cream and I know that I will nevermore buy any ice cream in the supermarket! A least until I tried all your recipes… 😉
    Greatings from Germany!


  45. Guillemette on June 27, 2011 at 11:02 am

    Tested and approved ! Hummm, this taste of banana and caramel… It’s just perfect !


  46. Desiree on July 27, 2011 at 1:10 pm

    I love banana ice cream. This recipe is good with coconut milk too and toasted coconut. Thanks for a good recipe


  47. katie on August 25, 2011 at 9:53 pm

    So yummy! I made it with a can of full fat coconut milk because I am .lactose intolerant, and tasting it makes me want to eat it now! Why must it chill!!!


  48. Gracie on September 28, 2011 at 5:58 pm

    The flavor is so intense and delicious! A little spice such as cinnamon, clove or allspice could really give this an extra kick (:


  49. Doux Project on October 9, 2011 at 6:21 am

    Hey Michelle,

    I want to make this without an ice-cream maker and I was just wondering, do I break up the icicles after letting it freeze for 8 hours? Thanks!


    • Michelle on October 10th, 2011 at 5:42 pm

      I would probably do it every couple of hours to keep it creamy.


  50. Rachael on July 19, 2013 at 3:55 pm

    Hi, I was searching via google for a banana ice cream recipe, and I happened upon your blog. This recipe looks amazing. I’m not sure if you’ll see this comment, as I notice that the original post is a few years old at this point. But I have a question if you do happen to this: do you strain the ice cream base, either before or after freezing? I’m usually a fan of smooth, creamy ice cream — would this may not be the right one for me?

    Thanks in advance,


    • Michelle on July 19th, 2013 at 8:54 pm

      Hi Rachael, I only strain custard bases in case there are any bits of cooked eggs that may have hit the bottom of the pan. I did not strain this. If you want a super-smooth ice cream with no texture at all, you’ll probably want to strain it.


  51. Kerri on July 21, 2014 at 7:00 am

    Yum! I recently saw a Masterchef Australia episode with an icecream similar in style to this and have been scouring online to find a replica. This looks even better! I have a surplus of bananas right now and I know what I’ll be making when I get home 🙂


  52. Jimm on September 1, 2015 at 9:03 pm

    Like a comment mentioned above, 40 minutes at 400 degrees was way too long in my oven. Just before the 20 minute mark, my sugar started to burn at the corners. I salvaged what I could, which is chilling now (!), but next time I would cut the roast time down quite a bit.


  53. Sandy millis on July 13, 2016 at 8:11 pm

    Thank you for giving David Lebowitz the credit he is due
    for this recipe. So many sites just post and don’t give credit. This is a delightful recipe, much fewer calories I think. For other readers, f you don’t already have it, I highly recommend David’s book The Perfect Scoop. Have tried several of his recipes…so far the clear winner is his chocolate raspberry. My daughter lent me her ice cream bowl for kitchen aid stand mixer and I’ve turned into a crazy woman but my family are all enjoying the ice creams I make.


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