Roasted Banana Ice Cream

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 Winking smile 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 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.

Roasted Banana Ice Cream6

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!

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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?!

Roasted Banana Ice Cream 1

Roasted Banana Ice Cream

Roasted Banana Ice Cream


  • 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


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



  1. 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 CakeMy Profile

  2. 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 FloatsMy Profile

  3. 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 12My Profile

  4. 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 BeansMy Profile

  5. 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.My Profile

  6. 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 MuffinsMy Profile

  7. 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 barsMy Profile

  8. Mmmmm this sounds delicious! I would love to make this!
    Katy (The Singing Runner) recently posted..Weekly Wrap-Up: Sept 3- 9, 2012My Profile

  9. 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 ChilesMy Profile

  10. 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!

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