Golden Roasted Banana Ice Cream

Roasted Banana Ice Cream

David Leite

• 3 cups heavy cream
• 2 vanilla beans, split and seeds scraped (for an intensely aromatic vanilla flavor)
• 1 tablespoon (1/2 oz) unsalted butter
• 1/2 cup packed dark brown sugar (for rich caramelization)
• 3 tablespoons cold water
• 1 1/4 pounds extra super ripe bananas, (4 to 6), peeled (fresh or thawed frozen bananas* work wonderfully, as their sugar content is higher)
• 6 large egg yolks (to create a silky custard base)
• 1/2 teaspoon kosher salt (to balance the sweetness)
• 1 teaspoon vanilla extract
• 5 ounces bittersweet chocolate, (60 to 70 percent cacao), chopped (about 1 1/4 cups, for a delightful textural and flavor contrast)

1. Preheat your oven to a blazing 450°F (230°C). This high heat is crucial for achieving that desirable caramelized crust on the bananas, which is key to the ice cream’s unique flavor.
2. In a medium saucepan, combine 2 cups of heavy cream with the scraped vanilla bean seeds and the pods themselves. Heat this mixture over medium heat, bringing it to a gentle simmer. Once simmering, remove the pan from the heat, cover it, and let the vanilla infuse into the cream for at least 30 minutes. This step extracts maximum vanilla flavor, which beautifully complements the roasted banana.
3. While the vanilla infuses, prepare your bananas. In a 12-inch ovenproof skillet, melt the unsalted butter over medium heat. Stir in the dark brown sugar and cold water until combined. If you’re using thawed frozen bananas, you can substitute 3 tablespoons of the liquid exuded during thawing for the cold water, adding an extra layer of banana intensity. Add the peeled bananas to the skillet, gently tossing them to ensure they are evenly coated with the butter-sugar mixture. Transfer the skillet to the preheated oven. Bake, stirring once or twice throughout the process, until the sugar is bubbling vigorously and the bananas have softened and significantly collapsed. This usually takes 10 to 15 minutes for frozen bananas and 25 to 30 minutes for fresh bananas. The goal is a deep caramelization, not just softening.
4. Carefully transfer the roasted banana mixture, making sure to scrape every last bit of that incredibly flavorful caramelized sauce from the skillet, into the bowl of a food processor fitted with a metal blade. Process until the mixture is perfectly smooth and velvety. You should yield about 1 1/4 cups of purée. Scrape this fragrant purée into a medium bowl and allow it to cool completely to room temperature, which will take approximately 20 minutes. If you happen to have more than 1 1/4 cups, consider it a lucky bonus – that extra purée is unbelievably delicious on its own, perfect for devouring by the spoonful!
5. In a separate medium bowl, whisk together the egg yolks and kosher salt until well combined. Once the vanilla-infused cream has cooled slightly, remove the vanilla pods and slowly whisk the cream mixture into the egg yolk mixture. Return this combined cream and egg yolk mixture to the saucepan. Gently warm it over medium-low heat, stirring continuously with a wooden spoon or spatula. Continue stirring until the mixture becomes thick enough to coat the back of the spoon, a process that typically takes 6 to 8 minutes. It is critically important not to let the mixture come to a boil, as this will cause the custard to curdle.
6. Prepare an ice bath by filling a bowl larger than your banana purée bowl halfway with ice water. Set a fine-mesh strainer over the bowl containing your cooled banana purée. Pour the warm custard through the strainer into the banana purée, discarding any solids that remain in the strainer. Whisk in the vanilla extract and the remaining 1 cup of heavy cream until everything is thoroughly combined. Place the bowl of this luxurious banana-infused ice cream base into the prepared ice bath. Stir occasionally until the mixture is completely chilled throughout and has noticeably thickened. This thorough chilling is essential for optimal churning results.
7. Now it’s time to bring your homemade roasted banana ice cream to life! Transfer the thoroughly chilled mixture to your ice cream maker and freeze it according to the manufacturer’s instructions. During the very last minute of processing, add the chopped bittersweet chocolate. Because this ice cream mixture is naturally quite thick, it may churn faster than other recipes, often taking no more than 20 to 30 minutes. Once churned to a soft-serve consistency, spoon the ice cream into a freezer-proof container. Cover it tightly and freeze until it is firm enough to scoop, which will take at least 8 hours. Before serving, allow the ice cream to sit at room temperature for about 10 minutes to soften slightly for easier scooping. Any leftover ice cream can be stored in the freezer for up to 2 weeks; simply press a piece of plastic wrap directly against the surface of the ice cream to prevent ice crystals from forming.

*How to Freeze Overripe Bananas for Future Recipes

Often, those perfectly overripe bananas on your counter seem to ripen faster than you can use them. Freezing them is a fantastic way to preserve their intense sweetness and flavor for future baking or dessert projects, like this incredible roasted banana ice cream! There are a few simple methods, depending on your freezer space and how you plan to use them.

Method 1: Whole, Unpeeled Bananas
The easiest way is to simply toss the whole, unpeeled overripe bananas directly into your freezer. The peel acts as a natural protective layer, shielding the banana flesh from freezer burn and preventing it from absorbing other odors. While the peel will turn completely black once frozen and thawed, this is entirely normal and won’t affect the quality of the banana inside. When you’re ready to use them, just let them thaw slightly at room temperature, then peel. Be prepared for a fair amount of liquid to exude from the thawed bananas; this is also normal and can actually be reserved and used in recipes for an extra boost of banana flavor. This juice is perfect for smoothies, banana bread, or even in place of the water in this roasted banana ice cream recipe.

Method 2: Peeled and Sliced Bananas
If you prefer your bananas ready to go or have limited freezer space for bulky whole fruit, peel and slice them into manageable pieces (about 1/2 to 1 inch thick). Spread the banana slices in a single layer on a baking sheet lined with parchment paper. Flash-freeze them for about 1-2 hours, or until solid. Once frozen, transfer the individual slices to a freezer-safe bag or airtight container. This prevents them from sticking together, allowing you to easily grab just the amount you need for smoothies, oatmeal, or, of course, a batch of delicious homemade ice cream.

Regardless of the method, freezing overripe bananas ensures you’re always just a step away from a delightful, banana-infused treat!

Adapted From

The New Sugar & Spice

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Sofia Reino

Sofia Reino’s reaction to this roasted banana ice cream was nothing short of enthusiastic: “WOW. And I DO mean WOW.” She confessed that she had never truly cared for banana ice cream until trying this recipe, which completely changed her perspective. She praised its incredible creaminess, addictive quality, perfect balance of sweetness, and profound banana taste. The aroma filling her house while the bananas caramelized in the oven was described as “divine,” a testament to the transformative roasting process.

Despite her bananas not being “crazy ripe,” the results were outstanding. Sofia suggested a minor adjustment for future batches: starting with only 2 tablespoons of water during the caramelization phase and adding more only if the mixture appears too dry. She felt this might allow for even deeper caramelization. She used a Vitamix to purée the banana mixture, resulting in an exceptionally smooth “gorgeous cream” without any clumps. This smoothness meant that when she used the strainer, there were no solids to discard, highlighting the effectiveness of the processing step. After achieving the desired consistency in her ice cream maker, she incorporated chocolate chips and noted that the ice cream was ready to serve within an hour of freezing. The serving size was hard to quantify, as she and her family admitted to indulging directly from the containers with spoons. Her final verdict? She wishes the recipe was faster to make, indicating its sheer deliciousness, and plans to double or even triple the batch next time to ensure a more generous supply.

Krista Ramsey

Krista Ramsey, an avid homemade ice cream enthusiast, was thrilled to add this roasted banana ice cream to her collection. She noted that while the initial steps—infusing vanilla cream and heating egg yolks—are typical for many ice cream recipes, the true genius of this recipe lies in roasting the bananas with butter and brown sugar. This crucial step develops a wonderfully caramelized flavor and fills the kitchen with an irresistible aroma, reminiscent of delicious pan-fried bananas, but without the brandy.

Krista also enjoyed a small, delicious bonus, finding a little less than a 1/4 cup of the purée leftover which she “consumed immediately.” She shared a valuable tip she learned from an ice cream-making class: to achieve the creamiest, fluffiest homemade ice cream, churn it until the final product’s weight is approximately 1/3 less than the weight of your original mixture by volume. This technique ensures sufficient air is incorporated, preventing the ice cream from becoming a dense, frozen block. Krista applied this method by weighing 1/4 cup of her original mixture (252 grams) and churning until it weighed around 168 grams. At this point, the ice cream had a perfect soft-serve consistency, and the entire churning process took about 25 minutes. The result was so fluffy that she had to fold in the chocolate by hand as it wouldn’t fit in her ice cream maker anymore. From the recipe, she yielded an impressive 1 quart plus 1 cup of ice cream. After letting it sit at room temperature for about 10 minutes, it was easy to scoop and tasted incredible. She was “blown away” by the subtle yet distinct banana flavor, which married beautifully with the chocolate, evoking a delightful “bananas Foster” essence. Her only suggested enhancement would be to add a couple of tablespoons of rum when mixing the banana purée, to fully complete that classic bananas Foster profile.