Serves 2
45 min
Roasted Banana Ice Cream
Recipe GLPR164723d844702e
Creamy, decadent ice cream made from roasted bananas caramelized with brown sugar and warm cinnamon, blended with milk and vanilla. This homemade treat captures the natural sweetness and rich flavor of slow-roasted fruit for a smooth, indulgent dessert.
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Ingredients
3 ripe medium bananas
1 tbsp butter, cut into small pieces
⅓ cup light brown sugar
1½ tsp ground cinnamon
2 tbsp granulated sugar
¼ tsp salt
½ tsp vanilla extract
1½ cups whole milk
Directions
Preheat your oven to 400°F. Peel the bananas and slice them into approximately ½-inch-thick rounds. Place the sliced bananas in a large baking dish and toss with the light brown sugar, cinnamon, and butter pieces until evenly coated.
Roast in the preheated oven for 40 minutes, stirring the mixture once halfway through baking. The bananas will soften, brown slightly, and the sugar will dissolve into a thick, syrupy mixture that bubbles gently. The bananas are ready when tender and caramelized.
Let the roasted banana mixture cool slightly, then transfer the bananas and all the syrup into a blender or food processor. Add the whole milk, granulated sugar, vanilla extract, and salt. Blend on high speed until completely smooth and uniform in texture. Pour the mixture into a clean container and refrigerate for at least 8 hours or overnight.
While the banana mixture chills, place your ice cream maker's churn attachment in the freezer to chill thoroughly—ideally overnight—following the manufacturer's instructions for your specific machine.
Pour the thoroughly chilled banana mixture into the prepared ice cream maker and churn according to the manufacturer's guidelines (typically 20–30 minutes) until it reaches a soft-serve consistency with a smooth, creamy texture.
Serve the ice cream immediately while it has a soft, scoopable consistency, or transfer to a freezer-safe container and freeze for up to 2 weeks until firm enough to scoop.
