Roasted Banana Ice Cream

The weather may be getting colder outside, but that will not stop me from making ice cream and sorbet all through the fall and winter.  I just love them way too much to stop!  Last week I had three very ripe bananas staring at me from the fruit bowl, and I immediately thought of this recipe.  A quick glance through the fridge and the pantry showed me that I had all the necessary ingredients, so it was clearly fate stepping in telling me to make this.  Let me just say, this ice cream is AWESOME!  It is really delicious on its own, but is taken to a whole other level when made into a sundae with whipped cream, chocolate sauce and a cherry on top.  OH MY GOSH!

My only complaint with the recipe is that it makes the smallest amount of any ice cream recipe I have tried so far.  Because of this, I went ahead and doubled all the quantities for the version below.  From now on I will only make this recipe doubled, and you should too.  If you don’t, you’ll be kicking yourself later!  Just trust me on this.

Roasted Banana Ice Cream


6 medium-sized ripe bananas, peeled

2/3 cup packed light brown sugar

2 tbsp. butter (salted or unsalted), cut into small pieces

3 cups whole milk

¼ cup granulated sugar

1 tsp. vanilla extract

1 tbsp. freshly squeezed lemon juice

½ tsp. coarse salt



Preheat the oven to 400°.


Slice the bananas into ½ -inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish.  Bake for 40 minutes, stirring just once during baking, until the bananas are browned and cooked through.


Scrape the bananas and the thick syrup in the baking dish into a blender or food processor.  Add the milk, granulated sugar, vanilla, lemon juice, and salt, and puree until smooth. 


Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.  If the chilled mixture is too thick to pour into your machine, whisking will thin it out.

Source: adapted from The Perfect Scoop by David Lebovitz, 10 Speed Press, 2007.

15 Responses

  1. Mmm… I need to get my ice cream maker out just for this!

  2. This ice cream looks irresistable!

  3. Your ice cream looks absolutely delicious! I was ready to grab a spoon and start digging in! Like you, I’ll make ice cream no matter what the weather or the season…keep those ice cream posts coming =O)

  4. Yum…. The best thing about ice cream is that it is an all season treat!! This will be great in the winter in front of the fire!!

  5. This recipe makes me want to run out and buy an ice cream maker. Do you have a recommendation? ~ Robyn

  6. I am always up for ice cream. Roasted banana sounds awesome!

  7. What a fabulous ice cream recipe! I would be topping this with caramel!

  8. I’m so glad to see this, Annie. My favorite little grocery store here sells a roasted banana gelato that I’m in love with. I’m so glad to have this recipe. Now I have a really good excuse to let bananas go overripe on purpose!

  9. This looks insanely delicious.

  10. It is never too cold for ice cream! this sounds yum

  11. It is never too cold for ice cream! this sounds yum

  12. Oh my goodness!! Is that the most delicious ice cream ever?!?!? My husband last night told me… it’s been a while since you made ice cream??? Any new flavors coming soon? I showed him your blog, and he was just about to get a spoon and get some from the picture! I am roasting some bananas now…

  13. Oh my my my. This sounds and looks real good. I am with you- who cares if there is snow on the ground. I am gonna make some freaking ice cream. Mmmmm!

  14. i’ve made this ice cream twice now, because it is soo good!!! the second time i stirred in caramel bits from a recipe by David Lebowitz for salted caramel ice cream (that I didn’t really like that much – too strong), and it was delicious that way too!

  15. Oh wow! That looks absolutely delicious, I love how you took an old favorite and added your own twist. You also did an amazing job with the pictures, I will definitely try this recipe over the weekend.

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