As you can tell by the use of the words “Ice Cream” in the title of this post, I am still boycotting the frenzy of Fall recipes that are being posted right now. There’s a chance you might see an apple recipe on here by the end of September, but definitely not pumpkin – I still need another month before I can muster up my will to use some
So for now please humor me and pretend you’ll still want to see ice cream recipes in September.
I have this weird thing about bananas – I don’t like my bananas too ripe..as soon as they get too many of those little brown freckles on them I can’t seem to force myself to eat them…they smell too banana-ey.
Here’s when I get into trouble: Every week when I go to the grocery store I buy bananas. I never remember if I already have some left at home so I buy a couple. It never fails that I come home and find two bananas waiting for me – and I’ve just bought 3 more.
And you’d better believe I go straight for the fresh, recently purchased bananas, so I always end up with some ripe (and occasionally extra ripe) bananas in need of some TLC.
I’ve made my fair share of banana bread and muffins so I am always on the look out for something new and different. Something like ice cream!
This ice cream is smooth and creamy. It has a wonderful deep banana flavor from the roasting – which happens to fill your house with the most heavenly smell. As soon as I pulled those bananas out of the oven I knew this one would be a winner.
Lance declared this his favorite ice cream I’ve ever made. He told me I should make more delicious ice creams like this one…whatever that means?!
Ingredients:
- 3 medium sized bananas, peeled
- 1/3 cup light brown sugar, packed
- 1 Tbsp unsalted butter, cut into small pieces
- 1 ½ cups whole milk
- 2 Tbsp granulated sugar
- ½ tsp vanilla extract
- 1 ½ tsp freshly squeezed lemon juice
- ½ tsp salt
Directions:
Preheat oven to 400 degrees
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 once during baking, until bananas are browned and cooked through.
Scrape the bananas and the thick syrup 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 makers according to manufacturer’s instructions. If the chilled mixture is too thick to pour into your machine, whisking it will thin it out.
Recipe from The Perfect Scoop
yay for boycotting the fall recipes until it is finally time! this banana ice cream looks so refreshing to make and eat right before summer officially ends! i always buy bananas too! i typically put them in yogurt or granola or cereal but sometimes i buy way too much and this is a perfect way to use it up! or banana bread too.
Julie @ Table for Two recently posted..Blueberry Coffee Cake
I think you are the only one who has been boycotting also! Haha Love it
I’m totally with you on the banana thing! I like ‘em still a little green with no brown spots! I can eat ice cream all year ’round and this ice cream just looks fabulous!
Stephanie @ Eat. Drink. Love. recently posted..Strawberry Soda Floats
I’m glad to hear I’m not the only one grossed out by over ripe bananas! I love ice cream year round too…especially here in the dessert
I’ve been wanting to try this since the first time you mentioned it to me! I wish ice cream was one of those things like cookies that was super easy to share. Maybe every time I come to your house, I should just bring a spoon and request to try whatever the latest ice cream flavor is
Ari @ Ari’s Menu recently posted..NYC Marathon Training Week 12
Haha yeah just ask for a bite! I have spoons too you know
Nicole recently posted..Roasted Banana Ice Cream
Oh, I am all about still having ice cream recipes in September, especially since it’s still in the 90′s! This is such a great idea for over ripe bananas!
Jessica@AKitchenAddiction recently posted..Grilled Lemon-Garlic Green Beans
I agree! It’s still plenty hot enough to be eating ice cream
Wow wow wow Nicole! I love regular banana ice cream, but I’ve NEVER made roasted banana ice cream before. And I love roasted bananas! I eat ice cream all year round!
sally @ sallys baking addiction recently posted..fudge brownie cupcakes with pumpkin cream cheese frosting.
Yeah roasted bananas are the best – there’s something about them that is so much more decadent than a regular banana
I’ve been thinking about roasting bananas for months now, and ice cream form is the most tempting way I’ve seen so far!
Ashley – Baker by Nature recently posted..Vegan Pumpkin Muffins
You should definitely try it Ashley! I also have a Martha Stewart roasted banana cupcake I make pretty often that is quite tasty too!
I’m the same way about bananas! by the time the get brown + spotty, they’re too far gone for me. I prefer ‘em underripe. and this ice cream? looks absolutely delicious!
amy @ fearless homemaker recently posted..cookie dough cheesecake bars
Thanks Amy! Slightly under-ripe bananas are my favorite too
Mmmmm this sounds delicious! I would love to make this!
Katy (The Singing Runner) recently posted..Weekly Wrap-Up: Sept 3- 9, 2012
Oh wow! This sounds amazing. I have some bananas begging to be used up today….I think this will be dessert!
Wendy @ AMFT recently posted..How to Roast Green Chiles
I tried this recipe last weekend. It turned out really good but my hubby and I both found it a little too sweet. The bananas were very over-ripe though and thus were very sweet so I think that the sugar level has to be adjusted according to the ripeness of the bananas. Wanted to just mention that, based on my experience.
Hi Debbie! Thanks for the note – you are very right, over-ripe bananas would definitely have an effect on the sweetness of this ice cream. I appreciate you pointing it out for others that may make it!