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Caramelized Banana Ice Cream

Indulge in Creamy Caramelized Banana Ice Cream Bliss

This Caramelized Banana Ice Cream is a delicious, egg-free treat that celebrates banana flavor in a creamy dessert.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 medium Bananas Fully yellow for natural sweetness and creaminess.
  • 1/2 cup Turbinado Sugar Adds a nuanced flavor; don't substitute.
  • 1 teaspoon Cinnamon Adjust to taste.
  • 1/4 teaspoon Kosher Salt Use Diamond Crystal for best results.
For the Creamy Mixture
  • 2 cups Heavy Cream Essential for richness.
  • 1 cup Milk Adds fluidity.

Equipment

  • Non-stick skillet
  • blender
  • ice cream maker
  • Airtight container

Method
 

Step-by-Step Instructions
  1. Slice fully ripe bananas into uniform pieces, about ½ inch thick. Heat a skillet over medium heat, add banana slices and turbinado sugar. Stir occasionally for 5-10 minutes until golden and caramelized.
  2. Transfer caramelized bananas to a blender. Add heavy cream, milk, cinnamon, and kosher salt. Blend on high until completely smooth.
  3. Pour the mixture into a bowl, cover with plastic wrap, and refrigerate until very cold (ideally below 40°F) for 1-2 hours.
  4. Pour the cold mixture into your pre-frozen ice cream maker's bowl. Churn according to instructions until soft-serve consistency, approximately 20-25 minutes.
  5. Scoop the churned ice cream into a pint container, smooth the top, seal with a lid, and freeze for 4-6 hours to firm up.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 50mgPotassium: 400mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Choose fully ripe bananas for optimal flavor. Store any leftovers in an airtight container for 3 days in the fridge or up to 2 weeks in the freezer for the best taste and texture.

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