Roasted Banana Caramel Ice Cream

Roasted Banana Caramel Ice Cream

Oven-roasted bananas and deep caramel swirl into a rich, churned custard base.

Total 13 hr Makes 16 oz Calories 410/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs

Roasting bananas concentrates their sweetness and adds a faint caramelized edge before they're blended into a custard-style ice cream base. A homemade caramel swirl adds pockets of buttery, slightly bitter-sweet flavor throughout. This is a weekend project suited for warm-weather dessert tables or anytime you want a deeper, more complex take on banana ice cream.

Ingredients

  • 3 ripe bananas, peeled and halved lengthwise
  • 1 tablespoon unsalted butter, melted
  • 2 tablespoons light brown sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 5 egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup caramel sauce

Method

  1. Preheat the oven to 400°F. Place the banana halves cut-side up on a parchment-lined baking sheet, brush with melted butter, and sprinkle with brown sugar.

  2. Roast the bananas until soft and caramelized at the edges.

  3. Let the roasted bananas cool slightly, then mash them with a fork until smooth. Set aside.

  4. In a 6-quart saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Warm over medium heat until steaming, stirring occasionally.

  5. In a medium bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.

  6. Slowly pour about 1 cup of the warm cream mixture into the egg yolks, whisking constantly to temper them.

  7. Pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking to combine.

  8. Cook the custard over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon and reaches 170°F.

  9. Remove the custard from the heat and stir in the mashed roasted bananas, vanilla extract, and salt until fully incorporated.

  10. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any curdled bits of egg or banana fibers.

  11. Cover and refrigerate the custard base until completely chilled.

  12. Churn the chilled base in an ice cream maker according to the manufacturer's instructions, until it reaches a soft-serve consistency.

  13. Transfer half of the churned ice cream to a freezer-safe container, drizzle with half of the caramel sauce, then layer in the remaining ice cream and top with the rest of the caramel. Swirl gently with a knife.

  14. Cover and freeze until firm before scooping.

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    Roasted Banana Caramel Ice Cream

    Roasting bananas concentrates their sweetness and adds a faint caramelized edge before they're blended into a custard-style ice cream base. A homemade caramel swirl adds pockets of buttery, slightly bitter-sweet flavor throughout. This is a weekend project suited for warm-weather dessert tables or anytime you want a deeper, more complex take on banana ice cream.

    13 hr 16 oz 410 cal

    Ingredients

    • 3 ripe bananas, peeled and halved lengthwise
    • 1 tablespoon unsalted butter, melted
    • 2 tablespoons light brown sugar
    • 2 cups heavy cream
    • 1 cup whole milk
    • 3/4 cup granulated sugar
    • 5 egg yolks
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1/2 cup caramel sauce

    Method

    1. 1

      Preheat the oven to 400°F. Place the banana halves cut-side up on a parchment-lined baking sheet, brush with melted butter, and sprinkle with brown sugar.

    2. 2

      Roast the bananas until soft and caramelized at the edges.

    3. 3

      Let the roasted bananas cool slightly, then mash them with a fork until smooth. Set aside.

    4. 4

      In a 6-quart saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Warm over medium heat until steaming, stirring occasionally.

    5. 5

      In a medium bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.

    6. 6

      Slowly pour about 1 cup of the warm cream mixture into the egg yolks, whisking constantly to temper them.

    7. 7

      Pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking to combine.

    8. 8

      Cook the custard over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon and reaches 170°F.

    9. 9

      Remove the custard from the heat and stir in the mashed roasted bananas, vanilla extract, and salt until fully incorporated.

    10. 10

      Strain the mixture through a fine-mesh sieve into a clean bowl to remove any curdled bits of egg or banana fibers.

    11. 11

      Cover and refrigerate the custard base until completely chilled.

    12. 12

      Churn the chilled base in an ice cream maker according to the manufacturer's instructions, until it reaches a soft-serve consistency.

    13. 13

      Transfer half of the churned ice cream to a freezer-safe container, drizzle with half of the caramel sauce, then layer in the remaining ice cream and top with the rest of the caramel. Swirl gently with a knife.

    14. 14

      Cover and freeze until firm before scooping.