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Roasted Banana Ice Cream

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Homemade banana ice cream doesn't get much better than this
Course Dessert
Cuisine American
Prep Time 30 mins
Cook Time 40 mins
Chilling time 8 hrs
Total Time 1 hr 10 mins
Servings 1 quart
Calories 1017
Author Michelle


  • 3 medium-sized ripe bananas peeled
  • cup light brown sugar
  • 1 tablespoon butter salted or unsalted, cut into small pieces
  • cups whole milk
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • 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.


Nutritional values are based on the whole recipe


Calories: 1017kcal | Carbohydrates: 195g | Protein: 15g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 66mg | Sodium: 863mg | Potassium: 1847mg | Fiber: 9g | Sugar: 157g | Vitamin A: 1170IU | Vitamin C: 33.7mg | Calcium: 492mg | Iron: 1.4mg