A banana ice cream like no other, this creamy, unique frozen treat, made without eggs, features caramelized bananas and a hint of cinnamon. This Caramelized Banana Ice Cream is made traditionally and requires an ice cream churner, but it's well worth the effort.
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I almost always prefer custard-style ice cream (like this Vanilla Bean Ice Cream or Strawberry Ice Cream) because it creates such a lovely creamy texture that just can't be matched with a no-churn, no-cook style recipe. However, there are a few exceptions where the ingredients enable a more straightforward ice cream-making technique (like with this Chocolate Ice Cream recipe), and this Caramelized Banana Ice Cream is one of them!
This style of ice cream making is called Philadelphia-style, and usually means a no-cook, often eggless method. Bananas add unique characteristics to this ice cream by incorporating natural sweetness (which translates to creaminess in the finished product) and acting as a natural binder and thickener due to their pectin content which means there is no need to create a custard-style base.
While the ice cream recipe doesn't call for making a custard, you still need to turn on the stove to caramelize the bananas. But have no fear—it's not tricky at all and takes less than 10 minutes.
Here are a few tips to ensure success with this task:
- Use the right kind of banana: look for just barely ripe yellow bananas with no brown spots. They should be fully yellow, with no green and no brown! It's worth sourcing these because it ensures the bananas can get that caramelization from the right amount of natural sweetness but without disintegrating in the pan.
- Use a heavy-bottomed large non-stick skillet. That will helps distribute heat evenly and prevents the bananas from getting stuck to the skillet.
- Use medium to medium-low heat. Controlling the temperature is important to prevent the sugar from burning. But you'll also need to monitor that it's hot enough to get slightly browned caramlized bits on the banana. Adjust your heat as necessary.
- Make sure all the turbinado sugar has melted into the butter before moving on to the next step.
Churning It
Before freezing, keep two things in mind: the ice cream base must be very cold (below 40ºF is a must, but the lower, the better), and if your ice cream machine needs to be frozen, it should be in the freezer for at least 24 hours before use.
Generally speaking, churn until the ice cream reaches the soft serve stage. In my machine, I notice a change in the noise it makes when the ice cream is ready.
Storing Banana Ice Cream
After the ice cream has been churned, it needs to harden in the freezer. This chilling period fully sets the ice cream to the correct consistency. The faster it hardens, the smaller the ice crystals and the smoother the ice cream, so don't delay getting it into the freezer after it's been churned.
Because it doesn't have any added stabilizers or preservatives, it is best consumed within a week or two of making it. Different factors can affect this timeline, such as how cold your freezer is and what container it is kept in, but for the best taste and texture enjoy as soon as possible.
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Full Recipe
Caramelized Banana Ice Cream
A banana ice cream like no other, this creamy, unique frozen treat, made without eggs, features caramelized bananas and a hint of cinnamon. This Caramelized Banana Ice Cream is made traditionally and requires an ice cream churner, but it's well worth the effort.
- Prep Time: 00:15
- Churning Time: 00:30
- Total Time: 00:45 plus chilling time
- Yield: 2-3 quarts
- Category: Ice Cream
Ingredients
- 3 medium yellow bananas (no brown spots)
- 2 tablespoons salted butter
- ⅓ cup (60 grams) turbinado cane sugar
- 1¼ cup (283 grams) whole milk
- ½ cup (115 grams) heavy cream
- ⅓ cup (70 grams) granulated sugar
- 1 tablespoon fresh lemon juice
- ¼ teaspoon coarse kosher salt
- ¼ teaspoon ground cinnamon
Instructions
- Cut bananas in half horizontally, then in half crosswise.
- Add the turbinado sugar to a shallow container. Press the cut side of the banana into the sugar. Repeat with remaining bananas.
- Heat butter in a large nonstick skillet over medium heat.
- Once the butter is sizzling, place the sugar bananas cut side down in the hot skillet. Cook undisturbed, until the edges of the banana have started to lightly caramelize, about 5 minutes. Flip the bananas and cook, until all the sugar in the skillet has melted, about 3 minutes.
- Transfer the bananas, and any caramel from the pan into a glass quart mason jar, or similar container.
- Add in the milk, heavy cream, cane sugar, lemon juice, salt and cinnamon.
- Using an immersion blender, carefully blend the banana mixture together until smooth and creamy.
- Place a lid on the jar, then transfer it to the refrigerator and chill until at least 40ºF, preferably overnight.
- Churn the ice cream base according to the manufacturer's recommended instructions for your ice cream maker, until the ice cream has reached a soft-serve consistency.
- Transfer the ice cream to one or more airtight containers. Place a piece of parchment on the surface to prevent any freezer burn. Freeze until firm, at least a few hours.
Notes
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
Choose fully yellow bananas with no green or brown spots.
Turbinado sugar is important to use when caramelizing the bananas because they are a larger crystal and because of the additional nuance of flavor it adds to the ice cream. It's not recommended to replace it with granulated sugar.
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Shannons
I have made many of Kellys' ice creams (blueberry, strawberry, vanilla) and this oneway be my favorite, although I think I have said this about all of them so far! Super easy to make since you do not have to worry about the egg / custard base.