How To Make Caramelized Banana Ice Cream
Even without any eggs or heavy cream, the roasted and caramelized bananas give this banana ice cream a rich texture and a flavor that’s hard to top.
Preheat the oven to 400 degrees F.
Slice the bananas into ½-inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish until the sugar dissolves into a wet caramel-colored coating.
Bake for about 40 minutes, stirring once during baking, until the bananas are soft and golden brown.
Immediately transfer the bananas and caramel syrup into a blender or food processor. Add the milk, granulated sugar, vanilla, lemon juice and salt, and purée until smooth.
Chill the mixture thoroughly in the refrigerator.
Give the mixture a quick whisk, then freeze in ice cream machine according to manufacturer’s instructions.
Transfer soft ice cream to plastic container and chill for a few hours until firm.
Scoop, serve, and enjoy!
- Calories: 309.43kcal
- Fat: 8.20g
- Saturated Fat: 4.84g
- Trans Fat: 0.16g
- Monounsaturated Fat: 2.02g
- Polyunsaturated Fat: 0.47g
- Carbohydrates: 57.21g
- Fiber: 3.08g
- Sugar: 44.70g
- Protein: 5.20g
- Cholesterol: 22.38mg
- Sodium: 155.74mg
- Calcium: 158.64mg
- Potassium: 609.88mg
- Iron: 0.47mg
- Vitamin A: 92.04µg
- Vitamin C: 11.25mg
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