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!
Roasted Banana Ice Cream
- 3 medium-sized ripe bananas, peeled
- ⅓ cup (73.33 g) light brown sugar
- 1 tablespoon butter, salted or unsalted, cut into small pieces
- 1½ cups (366 ml) whole milk
- 2 tablespoons granulated sugar
- ½ teaspoon (0.5 teaspoon) vanilla extract
- 1½ teaspoons (1.5 teaspoons) lemon juice
- ¼ teaspoon (0.25 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.