Description
A no-churn caramelized banana ice cream balancing sweet and smoky flavors, with a velvety custard base. Perfectly cooked bananas and balanced sugars create a complex dessert favored in American cuisine for its simplicity and depth.
Ingredients
3 ripe bananas, firm (no brown spots)
Salted Butter, 2 tablespoons (plus add 1/8 tsp salt if using unsalted)
Turbinado Sugar, ⅓ cup (60g)
Whole Milk, 1¼ cups (283g) (use almond milk for dairy-free)
Heavy Cream, ½ cup (115g) (full-fat for best texture)
Granulated Sugar, ⅓ cup (70g)
Lemon Juice, 1 tablespoon
Kosher Salt, ¼ teaspoon
Cinnamon, ¼ teaspoon (replace with nutmeg for a different flavor)
Instructions
Cut bananas horizontally then crosswise. Arrange halves cut-side up.
Press cut sides into turbinado sugar until fully coated.
Heat butter in skillet over medium heat until sizzling. Place bananas cut-side down.
Cook 5 minutes until edges brown. Flip and cook 3 minutes until sugar melts.
Transfer bananas and caramel to mason jar. Add milk, cream, granulated sugar, lemon juice, salt, and cinnamon.
Blend using immersion blender until smooth and lump-free.
Refrigerate at least 4 hours.
Churn per ice cream maker instructions until soft-serve consistency.
Freeze 4+ hours until firm. Top with parchment to prevent freezer burn.
Notes
Sizzle butter just until golden to avoid burning. Scrape browned bits into jar.
Use a weight to press bananas into sugar if portion size varies.
Chill mixture thoroughly before churning for optimal texture.
For a vegan version, substitute butter with coconut oil and test dairy-free adjustments.
- Prep Time: 10
- Cook Time: 8
- Category: DESSERTS
- Method: No-Churn Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (50g)
- Calories: 190
- Sugar: 16g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 45mg