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This creamy banana ice cream is an gourmet twist on a simple dessert, with creamy texture and amazing flavor. It will surprise and delight!

“Let’s go out for ice cream!”. No. You don’t need to do that when you can make gourmet inspired ice cream at home and it’s so much more fun! My husband and I recently celebrated out 13th wedding anniversary and got a much needed and rare night out to go to dinner. The kids went to their auntie’s and go to run wild and get spoiled, and we got to have actual adult conversation and good food! 

As we sat and chatted, we kept seeing people walking by with ice cream cups in their hands and wanted to know what was up. I mean, it was a lot of people for a seemingly quiet neighborhood on a Saturday night. We looked over the dessert menu at the restaurant and decided that we needed to find this mysterious ice cream shop instead. And we found it. 

Ice Cream Social has some amazing flavors and I immediately locked in on the roasted banana and the almond poppyseed. This combo together was totally elite! It got me thinking that I needed to go home and make it myself too.

Tips for Creamy Homemade Banana Ice Cream 

Custard Base

This recipe isn’t one of the “Nice cream” that have been taking the internet by storm, using frozen bananas to create an approximate of ice cream. This is a tried and true custard based ice cream that will require an ice cream maker. While I definitely think there is something to be said for the banana ice creams in a blender or food processor, this isn’t it friends. 

The custard base uses heavy cream, half and half, and egg yolks to create the custard base for the ice cream. This creates the extra luxurious texture and richness in the finished ice cream. 

Don’t Skip This Ingredient

I know this might be a highly controversial ingredient, but I do recommend adding it in. Why? While this recipe has a lot of fat in it, due to the cream, half and half, and egg yolk, it is still prone to crystallization. Adding in even a couple tablespoons of corn light syrup will help reduce the ice crystals from forming and tearing the roof of your mouth apart.

Ingredients 

Roasted Banana

  • Bananas
  • Honey, optional
  • Butter

Ice Cream Base

  • Heavy Whipping Cream
  • Half and Half 
  • Sugar
  • Vanilla Extract
  • Egg Yolks
  • Light Corn Syrup
  • Salt

Special Equipment Banana Ice Cream Recipe

For this, you will need an ice cream maker. I have a very simple style unit. I use this Cuisinart unit. It requires you to freeze the bowl of the ice cream maker in advance, which means you have to do a little planning. But when making a custard based ice cream you need to plan anyway. When you start making your ice cream base, put the bowl into the freezer. 

You can buy full refrigerated ice cream maker units, but they are more expensive and take up more storage space. I love mine because it’s an effective machine for the price, but also can be tucked away in a cupboard. 

Directions

If you are using a canister ice cream maker like I have listed below, ensure that it has frozen for at least 24 hours prior to making your ice cream to ensure it is solid. 48 hours is better. 

Roasted Bananas 

Preheat oven to 325 degrees. Place peeled bananas into a non-stick sprayed baking dish. Sprinkle with brown sugar, or honey, and 1 tablespoon of butter. Bake until roasted through, about 25-30 minutes. Check to ensure that butter and sugar to not burn. Set aside and allow to cool completely, or overnight in the fridge. 

Once cool you can mash them, or for a more smooth feeling, you can blitz them in a food processor until smooth. 

Ice Cream Base

In a large saucepan, preferably one with a rounded bottom, add in the heavy cream and half and half, corn syrup, salt and vanilla. Bring to a light simmer over medium low heat, stirring frequently. 

As the milk steams, in a medium bowl, whisk together the sugar and the egg yolks. Whisk until they are light and fluffy and the sugar has dissolved, about 3 minutes. Set aside. 

Temper the cream into the egg yolk mixture by constantly whisking the eggs as you slowly pour one cup of the steaming cream mixture into the egg yolks to bring them up to temperature. Repeat with a second cup of steaming cream. 

Once the eggs are tempered, pour the whole mixture back into the saucepan. Bring the pan back to temperature and bring it up to 180 degrees when measured with an instant read thermometer. Ensure that you are stirring constantly to avoid scrambling the eggs. 

Here, add in the smooth banana purée. Stir to combine completely 

Place a large bowl with a wire mesh sieve over the bowl and strain the ice cream base to remove any overcooked eggs or chunks of banana for a more smooth ice cream base. 

Cover and place the bowl into the fridge overnight to chill. 

To Make Ice Cream

Follow the manufacturer’s instructions on your specific machine. It should come out as a soft-serve consistency, after about 20-25 minutes of churning. Place it into a loaf pan or other freezer safe container, cover and allow to freeze completely before serving.

Add in any other toppings or add-ins during the last two minutes of churning. 

Make-Ahead and Storage 

When this ice cream comes out of the ice cream maker it will be a soft serve texture. You can absolutely eat it out of the container, I did – I have no shame, but to get it in a proper scoopable ice cream consistency it will require some time in the freezer. 

I pour the soft ice cream into a standard loaf pan, topping it with any extra toppings (in my case it was the King Arthur Baking Cinnamon Bits), and then covering it with foil to freeze until solid. It should take another 4 hours or so to freeze completely. 

Watch The Video

More Homemade Recipes To Try

Blackberry Pie No Churn Ice Cream

Cherry Berry Sorbet

Easy No Churn Pumpkin Ice Cream

Classic Homemade Banana Pudding

Tools for Perfect Ice Cream

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Honey Roasted Banana Ice Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Megan Keno
  • Prep Time: 1 Hour 30 Minutes
  • Chill Time: 8 Hours
  • Cook Time: 25 minutes
  • Total Time: 9 hours 55 minutes
  • Yield: 1 Quart 1x
  • Category: Dessert
  • Method: Ice Cream Maker
  • Cuisine: American
Print Recipe

Ingredients

Units Scale

Roasted Banana

  • 3 Ripe Bananas
  • 2–3 Tbsp Honey (Hot honey is also an option)
  • 1 Tbsp Butter

Ice Cream Base

  • 1 1/2 cup Heavy Whipping Cream
  • 1 1/2 cup Half and Half
  • 1/4 cup Sugar
  • 2 tsp Vanilla Extract
  • 6 Egg Yolks
  • 1/4 cup Light Corn Syrup
  • 1/4 tsp Salt

Instructions

Note – If you are using a canister ice cream maker like I have listed below, ensure that it has frozen for at least 24 hours prior to making your ice cream to ensure it is solid. 48 hours is better. 

Roasted Bananas 

  1. Preheat oven to 325 degrees. Place peeled bananas into a non-stick sprayed baking dish. Sprinkle with brown sugar, or honey, and 1 tablespoon of butter. Bake until roasted through, about 25-30 minutes. Check to ensure that butter and sugar to not burn. Set aside and allow to cool completely, or overnight in the fridge.
  2. Once cool you can mash them, or for a more smooth feeling, you can blitz them in a food processor until smooth. 

Ice Cream Base

  1. In a large saucepan, preferably one with a rounded bottom, add in the heavy cream and half and half, corn syrup, salt and vanilla. Bring to a light simmer over medium low heat, stirring frequently.
  2. As the milk steams, in a medium bowl, whisk together the sugar and the egg yolks. Whisk until they are light and fluffy and the sugar has dissolved, about 3 minutes. Set aside.
  3. Temper the cream into the egg yolk mixture by constantly whisking the eggs as you slowly pour one cup of the steaming cream mixture into the egg yolks to bring them up to temperature. Repeat with a second cup of steaming cream.
  4. Once the eggs are tempered, pour the whole mixture back into the saucepan. Bring the pan back to temperature and bring it up to 180 degrees when measured with an instant read thermometer. Ensure that you are stirring constantly to avoid scrambling the eggs.
  5. Here, add in the smooth banana purée. Stir to combine completely
  6. Place a large bowl with a wire mesh sieve over the bowl and strain the ice cream base to remove any overcooked eggs or chunks of banana for a more smooth ice cream base.
  7. Cover and place the bowl into the fridge overnight to chill.