Roasted Banana Ice Cream
From The Perfect Scoop by David Lebovitz
It’s spring. It’s also supposed to snow this week. But forecast be damned, it’s spring and I’m posting ice cream. I think I held out long enough considering I made this back in February as a Valentine’s Day gift for John. We have an amazing ice cream place down the street with the best hot fudge on the planet, not to mention luscious caramel sauce. So I picked up a jar of each and surprised John with an ice cream sundae night. We had some chocolate peanut butter ice cream laying around from last summer, and the peanut butter banana combo was (obviously) awesome. Frankly, the banana ice cream is worth making simply for the smell of roasting bananas throughout the house. Plus it’s the super easy “Philadelphia” style of ice cream, which means no eggs, no custard, just a spin in the blender and a night in the fridge. Happy spring!
- 3 medium-sized ripe bananas, peeled
- 1/3 cup packed light brown sugar
- 1 Tbsp butter, cut into small pieces
- 1 1/2 cups whole milk
- 2 Tbsp sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp lemon juice
- 1/4 tsp coarse salt
- Preheat oven to 400 degrees.
- Slice the bananas into 1/2-inch pieces and toss them with the brown sugar and butter in a baking dish. Bake 40 minutes, stirring once, until bananas are browned (and smell ridiculously amazing!).
- Scrape the bananas and all of the syrup in the baking dish into a blender. Add the milk, sugar, vanilla, lemon juice and salt, and puree until smooth. Transfer to a bowl and refrigerate overnight.
- The next day, give the mixture a brisk stir to get it all thin and liquidyagain, then freeze in your ice cream maker according to manufacturer instructions.
Makes about 1 quart.