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Caramelized Banana Ice Cream

A scoop of banana ice cream.
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5 from 1 review

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.

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

  1. Cut bananas in half horizontally, then in half crosswise.
  2. Add the turbinado sugar to a shallow container. Press the cut side of the banana into the sugar. Repeat with remaining bananas.
  3. Heat butter in a large nonstick skillet over medium heat.
  4. 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.
  5. Transfer the bananas, and any caramel from the pan into a glass quart mason jar, or similar container.
  6. Add in the milk, heavy cream, cane sugar, lemon juice, salt and cinnamon.
  7. Using an immersion blender, carefully blend the banana mixture together until smooth and creamy.
  8. Place a lid on the jar, then transfer it to the refrigerator and chill until at least 40ºF, preferably overnight.
  9. 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.
  10. 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.

Equipment

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.

Find it online: https://everydaypie.com/caramelized-banana-ice-cream/