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.