Caramelized Banana Ice Cream

Tested & Perfected Recipes

From David Lebovitz’s The Perfect Scoop, this banana ice cream is one of the best homemade ice creams I’ve ever had.

The first time I had real banana ice cream — as in made from actual bananas — was over 20 years ago when I was working as an au pair in Paris. Every morning after I dropped the kids off at school, my host mother would send me around the neighborhood to pick up fresh bread, meats, and seasonal produce for dinner. And if she was entertaining, she’d have me stop at Berthillon, a famous French ice cream shop on Île St-Louis, to pick up a block of freshly made ice cream or sorbet.


I tried many flavors from Berthillon on those little excursions, but banana was my absolute favorite. I’ve never been able to find the recipe but this caramelized banana ice cream from David Lebovitz’s The Perfect Scoop brings back all those taste memories for me.

Not only is this banana ice cream over-the-top delicious, it’s also naturally low in fat. The thick texture of the puréed bananas makes it incredibly rich and creamy without the addition of eggs or heavy cream. All the more reason to try it!

What You’ll Need To Make Caramelized Banana Ice Cream

ingredients for banana ice cream

To make the very best banana ice cream, it’s important to use very ripe bananas. To ripen bananas quickly, store them in a loosely sealed brown paper bag.

You’ll need whole milk for the recipe. If you don’t want to buy an entire carton of whole milk, you can use 1 cup of skim or low-fat milk plus 1/2 cup of heavy cream.

How To Make Caramelized Banana Ice Cream

sliced bananas, butter and brown sugar in baking dish

Stir until the sugar dissolves into a wet caramel-colored coating.

stirred banana and brown sugar mixture

Roast for about 40 minutes, stirring once during baking, until the bananas are soft and caramel colored.

roasted caramelized bananas

Immediately transfer the caramelized bananas to a blender or food processor (if you wait too long, the caramel will start to harden).

caramelized bananas in food processor Add the milk, sugar, vanilla, lemon juice, and salt.

adding milk and flavoring to caramelized bananas

Process until the mixture is completely smooth.

puréed banana ice cream mixture

Chill the mixture in the refrigerator, then freeze in an ice cream machine according to the manufacturer’s instructions.

banana ice cream in ice cream machine

As with most homemade ice creams, the mixture will not get completely firm in the machine. It’s best to transfer the creamy ice cream to a container and freeze it for a few hours until firm enough to scoop.

banana ice cream in container


You May Also Like

Caramelized Banana Ice Cream

From David Lebovitz’s The Perfect Scoop, this banana ice cream is one of the best homemade ice creams I’ve ever had.

Servings: About 3 cups (see note below)
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour, plus several hours to chill


  • 3 medium-sized overripe bananas, peeled
  • 1/3 cup packed light brown sugar
  • 1 tablespoon butter, cut into small pieces
  • 1-1/2 cups whole milk
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1-1/2 teaspoons freshly squeezed lemon juice
  • 1/8 teaspoon salt


  1. Preheat the oven to 400°F.
  2. Slice the bananas into 1/2-inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish until the sugar dissolves into a wet caramel-colored coating. Bake for about 40 minutes, stirring once during baking, until the bananas are soft and golden brown.
  3. Immediately transfer the bananas and caramel syrup into a blender or food processor (if you wait too long, the caramel will begin to harden). Add the milk, granulated sugar, vanilla, lemon juice and salt, and purée until smooth. Chill the mixture thoroughly in the refrigerator.
  4. Give the mixture a quick whisk, then freeze in ice cream machine according to manufacturer's instructions. Transfer soft ice cream to plastic container and chill for a few hours until firm. Scoop and serve.
  5. Note: My only issue with this recipe is that it makes a rather small quantity of ice cream. If you double it, it makes 6 cups of ice cream base, which is too much for most standard ice cream machines. I have two bowls for my ice cream maker so I typically double the recipe and freeze it in two batches. If you only have one bowl and want to double the recipe, you can save half the base in the refrigerator overnight, then re-freeze your bowl for the second batch.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Serving size: 1/2 cup
  • Calories: 169
  • Fat: 4 g
  • Saturated fat: 2 g
  • Carbohydrates: 32 g
  • Sugar: 26 g
  • Fiber: 2 g
  • Protein: 3 g
  • Sodium: 79 mg
  • Cholesterol: 11 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:

Reviews & Comments

  • Hi Jenn,

    I was initially going use my bananas to make your coconut/pecan banana bread, but stumbled upon this recipe, so my bananas are really overly ripe. There’s one that cannot hold up to being sliced…LOL. Using the bananas for this ice cream recipe, do I need to reduce the time for the caramelization process?

    • — Simone R on November 22, 2020
    • Reply
    • No, I think you can stick to the timing in the recipe. Hope you enjoy! 🙂

      • — Jenn on November 23, 2020
      • Reply
  • Just made this …wow fabulous- really creamy with great banana flavour …
    think it will become one of my husbands (a banana fiend) favourites!
    Followed recipe but substituted cup of skimmed milk and 1/2 cup double cream for the whole milk and used dark brown sugar ( as it was all I had) rather than light .
    Thank you .. ! another one to add to our list to make 🙂

    • — Marina on November 13, 2020
    • Reply
  • Wow…absolutely brilliant recipe. Used Elmlea Double and oat milk instead of milk and it was amazing!! Consistency was soooo smooth and it tasted divine. Super impressed!! Thanks for sharing!!

    • — Jayne Maddison on November 5, 2020
    • Reply
  • Could I put the bananas in the oven by themselves and blend them with maple syrup in the food processor instead of baking with brown sugar For a healthier alternative?

    • — Bri on October 5, 2020
    • Reply
    • Sure, Bri, I think that would work. Please LMK how it turns out if you try it!

      • — Jenn on October 6, 2020
      • Reply
  • I’ve made this a couple of times now and each time it’s better than I remember from the previous time. Today I made the “Elvis” version by adding chopped chocolate covered peanuts and bacon. The chocolate keeps the peanuts from softening, and the bacon?…do I really need to explain? 😁

    • — Carl Schena on August 27, 2020
    • Reply
    • Oh yum…

      • — Jenn on August 27, 2020
      • Reply
  • Loved this ice cream. I did use 1 cup skim and 1/2 cup heavy cream. Worked really well and very creamy.

    • — Romi on August 24, 2020
    • Reply
  • I really want to try this, but I don’t have an ice cream maker. Can I just freeze it?

    • — Kathy Bedard on August 21, 2020
    • Reply
    • Unfortunately, that won’t work — you really need an ice cream machine for this one — sorry! I do have a few no-churn ice cream recipes if you want to check those out.

      • — Jenn on August 21, 2020
      • Reply
  • Jenn,
    THANK YOU. WOW, this was divine. I will forever let my bananas ripen so that I can whip this FABU recipe up. I was so inspired I actually swapped out some ingredients and tried it with 1 cup Vanilla whey protein shake liquid and 1/2 cup greek yogurt and swerve brown sugar with the bananas and swerve powdered with the liquids and the remaining ingredients from your recipe. The final result out of the ice cream machine, smooth and creamy, next day out of freezer, much harder had to let it sit out a bit to soften up but still delicious. Not true ice cream as in your original recipe but a wonderful alternative. THANK YOU so much for this recipe.

    • — D Nolan on August 4, 2020
    • Reply
  • Very excited to try this recipe. I want to use a Cream and Milk mixture. What would the ratio be?

    • — Laura on July 23, 2020
    • Reply
    • Hi Laura, I’d use half of each. Enjoy!

      • — Jenn on July 25, 2020
      • Reply
  • Any suggestions to make this dairy-free? I saw that someone used almond milk but added “barista blend” and i’m not sure what that is or if I can find it.

    • — Bonnie on June 26, 2020
    • Reply
    • Hi Bonnie, I think almond milk will work. You can read about Barista Blend almond milk here.

      • — Jenn on June 27, 2020
      • Reply
      • Almond milk worked very well, thanks, and everyone loved the ice cream. Now I’m curious about coconut milk. I saw that someone else asked about that and wondered if there was any follow-up. Also wondering if/how/when I could add crushed graham crackers to this. Thanks for your guidance.

        • — Bonnie on August 3, 2020
        • Reply
        • Glad to hear the almond milk worked well! (And I’ll let others weigh in if they’ve tried this with coconut milk.) If you’d like to incorporate graham crackers into this, I’d recommend going this route. I think they’ll get soggy if you just incorporate them into the ice cream. Hope that helps!

          • — Jenn on August 4, 2020
          • Reply
  • I tried this over the weekend, and it worked brilliantly. I made double the quantity, and let the mixture chill in the fridge overnight before putting it in the ice cream machine.

    I didn’t adulterate the first batch, and it was fabulous. For the second, I added some small pieces of high-cocoa content dark chocolate and a splash of dark rum. It was even better, although the rum did make it difficult to get the ice cream to set, so I did have to put the bowl of the ice cream maker back in the freezer for a while.

    • — Andrew on May 26, 2020
    • Reply
  • I so would love to make this ice cream, but I have no ice cream maker. I have a Vitamix, do you think I can use it ?

    • — RAMYA on May 21, 2020
    • Reply
    • Hi Ramya, Unfortunately, you really need an ice cream machine for this one. Sorry!

      • — Jenn on May 21, 2020
      • Reply
  • I made this recipe for the first time yesterday and it turned out wonderful! I don’t even know if I had ever even had banana ice cream before, but if so, the caramelized bananas made this memorable! By mistake, I received 18 bananas from a grocery delivery service. I expected only 5 or 7. This recipe was a great way of using a lot instead of making the usual banana nut muffins or bread. I doubled this recipe. I wish I had tripled it. I have an old-style bucket type ice cream maker where you use ice and salt. The metal canister could easily have held a tripled recipe. Even my two William’s Sonoma ice cream containers, together, could have handled a triple batch.

    I followed this recipe to the “T”. No deviations. No add-ins. The result is a creamy delicious banana perfection! I don’t know why some commenters attempts failed. I would not put that blame on this recipe. The only things I’ll emphasize is that it is important to work quickly at transferring the caramelized bananas into the blender and quickly adding the milk, etc. and blending well. I also think chilling that mix thoroughly (at least 4 hours) before putting in the ice cream maker is important. I found the oven temp and time just right for caramelizing my bananas. Those who say theirs burnt, maybe should consider their oven and/or the pan they caramelized them in as possible culprits. Or the banana slices size? It’s definitely important to stir the mix at least once or twice during the baking, when you can gauge the caramelization status. I used a Pyrex lasagna pan. My oven can sometimes be a bit “slow” so to speak. Perhaps the 400 F was too high for some people’s ovens?

    Maybe this made no major difference, but I make my own brown sugar using white granulated and blackstrap molasses. I happen to think it’s more delicious, cheaper, and longer-lasting (doesn’t harden easily) than store-bought brown sugar.

    I did also make a homemade wet walnut topping for this ice cream. Delicious!

    • — Elaine B on May 16, 2020
    • Reply
  • This was absolutely delicious! Wonderful texture and great-tasting. I’ve had the recipe on hand a couple years and so glad I finally made it. I added some raisins soaked in bit of rum and some toasted walnuts for my 1st batch. I can see taking it in my directions with add-in’s. Many thanks for a great recipe.

    • — Kris on April 20, 2020
    • Reply
  • AMAZING! I am not one to eat bananas but I can promise I will be buying them more regularly now! I am excited to try this with strawberries, pineapple sauce and chocolate as a banana split. Very good and so easy to make!

    • — Marcie on April 17, 2020
    • Reply
  • I used this recipe in a GCSE investigation into how to add more fibre to the diet. Worked really well. Personally would have put more sugar in to make it more sweet but the recipe used both complex and simple skills. I served it with brownies to make a delicious dessert.
    Really recommend.

    • — Teague on March 3, 2020
    • Reply
  • Disappointing – I followed the directions exactly, and it turned out a lot like whipped frozen bananas. Not at all creamy. Not really delicious either.

    • — Bonnie Miller on February 17, 2020
    • Reply
  • What is the nutritional value for this recipe please?

    • — Teague on February 13, 2020
    • Reply
    • Hi Teague, I just added the nutritional information to the recipe. 🙂

      • — Jenn on February 13, 2020
      • Reply
  • What an awesome recipe! I replaced the whole milk with almond milk (barista blend) and it came out perfectly. My family absolutely loves it! Thank you ☺️

    • — Shirley on November 1, 2019
    • Reply
  • I have made this twice in the past week, it is that amazingly delicious. It tastes like a super creamy banana foster ice cream. It’s extremely easy to make. It has became our favorite.

    • — Shelby Rainey on September 7, 2019
    • Reply
  • Made this just as the recipe says, except doubled it for my larger ice cream freezer. DELICIOUS! I have been making homemade ice cream for decades, but this is the creamiest I have ever made. Perfect ice cream!! Thank you for the wonderful recipe!

    • — Lisa on September 2, 2019
    • Reply
  • This is a really wonderful recipe as is. Any suggestions for add-ins on the next go around? Raisins, maybe chocolate chucks? Any other ideas?

    • — Sandy on August 30, 2019
    • Reply
    • Hi Sandy, I think rum-soaked raisins would be delicious.

      • — Jenn on September 2, 2019
      • Reply
      • Thanks Jen
        Great minds think alike. That’s exactly what I did. I used a Rum that had large vanilla notes and soaked them. The only regret was I didn’t soak enough, only about a 1/4 cup. Next time I will go with maybe 1/2 cup. The husband thought it was the best yet. I appreciated you responding even if it is after the fact.

        • — Sandy on September 3, 2019
        • Reply
        • 😊

          • — Jenn on September 4, 2019
          • Reply
  • Hi Jenn, I’m making this recipe tonight. I didn’t have milk so I used a combination of almond milk and 35% fat cream. I did add in a splash of brandy and I doubled the sugar quantity (I have an extremely sweet tooth) tomorrow after churning and freezing we will have it with sourdough waffles and a raspberry cherry coulis featuring the caramelised banana icecream. Judging from the flavour before I froze it – it tastes amazing! I know the freezer will mellow out the excess sugar but if not, I won’t complain 😉 thanks for a great recipe thus far

    • — Ashleigh on July 15, 2019
    • Reply
    • Hope you enjoy, Ashleigh! 🙂

      • — Jenn on July 15, 2019
      • Reply
  • OMG, this ice cream is soooo good! Thanks for adding another fantastic recipe to your/my collection. It was so creamy, no ice crystals, not too sweet, just right… This ice cream will be a frequent visitor in my freezer..:-)

    • — Harry on July 7, 2019
    • Reply
  • HI! Can I use 2% milk in the recipe?
    Thank you!!!

    • — Kim on June 28, 2019
    • Reply
    • Hi Kim, If you only have 2% milk, you can use 1 cup of that plus 1/2 cup of heavy cream. Hope you enjoy!

      • — Jenn on June 28, 2019
      • Reply
  • Delicious, smooth and creamy with great banana taste. I made this two nights ago and froze in my Simac last night. I followed instructions exactly except my baking dish was a bit bigger than 2 qt so I removed the bananas/light brown sugar/butter from the oven at 35 minutes. I’ll eat it tonight!

    • — Tom on June 27, 2019
    • Reply
  • This ice cream is terrific! I needed to make a few adjustments; used bananas that I’d frozen for bread making and because of the warmer weather and not wanting to use the oven, I simmered the banana mixture in a heavy pan on the stove. It worked perfect. Thank you for another wonderful recipe!

    • — Millie on June 25, 2019
    • Reply
  • Hi Jenn,
    I would like to make this but I don’t have ice cream 🍨 machine any suggestions?
    Rose G.

    • — Rose G. on June 21, 2019
    • Reply
    • Hi Rose, Unfortunately, you really need an ice cream machine for this recipe. So sorry!

      • — Jenn on June 21, 2019
      • Reply
  • Sorry, this is the first time I was disappointed with one of your recipes. This was not ice “cream” – it was ice milk. It lacked the smooth, creamy texture of ice cream. It had terrific flavor (caramelizing the bananas is a great idea), but the final product was icy and reminded me of store bought ice cream that has been left in the freezer too long and becomes freezer burned. Not a recipe I will try again.

    • — Anne on June 20, 2019
    • Reply
    • So sorry this recipe didn’t work out for you, Anne. I have always found it to be very smooth and creamy. Did you use an ice cream machine? This recipe definitely requires it.

      • — Jenn on June 20, 2019
      • Reply
  • I will preface this by saying that I haven’t made the recipe yet, but my ice cream maker holds about 4 cups. So, I’m planning to use 4 bananas, 1/2 cup brown sugar, and 2 cups of milk. Most of the other ingredients can stay the same, although why measure out 1/2 teaspoon of vanilla extract when you can use a whole teaspoon! That should increase the ingredients to about 4 cups. And I’m planning to make one batch oat milk because of my husband’s milk intolerance. But, I’ll make the real milk version for me. I think it will make wonderful ice cream!

    • — Meg Mayo on June 20, 2019
    • Reply
  • This was exquisite! I am following WW (formerly Weight Watchers) and was looking for a dessert to serve for a Jamaican dinner party. The only adaptation I made was to switch the milk to 1% vs. whole, strictly for calorie and fat (i.e.: WW points) purposes. This will be a part of the standard rotation for the ice cream maker this season!

    • — Maria on April 11, 2019
    • Reply
  • We LOVE your frozen yogurt recipes, and I wonder if this recipe might work using yogurt in place of the milk.

    • Hi Judy, so glad you like the recipes! I’ve never tried this with yogurt, so I’m not sure, but another reader commented that she replaced the milk with yogurt and was happy with the results. Please report back if you try it!

      • It was fun to make however I really wasn’t a fan of the taste. I don’t know what it was because I followed the recipe well. Don’t think I will be making again 🙁
        My sister likes it though

        • — Kate frost on May 12, 2020
        • Reply
    • Can we make it without an ice cream machine

      • — Rehana Noufel on June 21, 2019
      • Reply
      • Hi Rehana, Unfortunately, this recipe won’t work without an ice cream machine. Sorry!

        • — Jenn on June 21, 2019
        • Reply
  • Dear Jen, Thank you so much for this amazing recipe. I was looking for a way to use up an excess of bananas and I’m so glad I decided to make this delicious ice cream. The recipe was so simple to follow with spectacular results. This is now my husband’s favorite ice cream!
    P.S. As I don’t currently have an ice cream maker I froze the mixture in a shallow Tupperware and then beat it every couple of hours to prevent large ice crystals from forming. Although not as smooth as using an ice cream maker the end result was still great.

  • Great recipe, simple and light. I executed it with some modifications to reduce the calories, replaced the milk with yogurt, reduced the sugar a little, and skipped the butter. It turned out great, thank you 😀

  • First off, I am not a fan of Bananas Foster. This ice cream reminded me of it too much. It is a tasty ice cream however its make good smoothies and other desserts using fruits and nuts so the banana played to background flavor. It was really good as a background flavor adding richness and subtleties to the dishes.

  • This recipe is awesome. I am a very picky person with my desserts… this is one of the best recipes. If you have a KitchenAid stand mixer with the ice cream maker attachment, the double batch will fit no problem. Towards the end when it’s almost finished in the ice cream maker, I’ve added crushed walnuts one time and it was pretty dang good. This ice cream is also good by itself without the nuts
    My husband and our friends Loved this. Third time today making it.

  • Great banana flavor, thanks for another keeper. At this point if someone didn’t rate your recipe with 5 stars, I assume they made it wrong, even if they are a “professional chef.” Everything on your site is amazing!

  • Very good & very easy. Love that the milk mixture doesn’t need cooking; I get so tired stirring on the stove top with other ice cream recipes. Roast the bananas & you’re nearly done. Stirred in some roasted salted almonds after the machine & before the hard freezing; next time might add a fudge ripple for a sundae-in-a-scoop.

  • This is great ice cream. I add a little whiskey after it starts to freeze it still freezes solid. Delicious.

  • Today I will be making this for our THIRD time this month! We follow the recipe exactly and it comes out perfect every time! The kids LOVE this banana ice cream. I do think we will double it this time around as it seems to disappear in our household quite quickly. Thank you again for helping us put over ripe bananas to good use!

    • — Christine Chippindale
    • Reply
  • The instructions are a bit off. I am a professional chef and just for kicks I tried at first per your instructions. After only 10 minutes at 400 F, part of the caramel had burned black and the bananas were golden and mush. I knew this would happen. So I separated the bananas from the burnt caramel and cooked (just for fun) an additional 10 min. I would never submit to using milk in ice CREAM so I used 35 % cream instead since I don’t care for ice crystals which is what you get if you use milk. My modified version was beautiful so thanks for the idea.

    • — Shelley Richards
    • Reply
    • I too am a pro chef and your comment is RUDE.

      There is NOTHING wrong with this recipe “as is” or using MILK to make Ice CREAM and MILK does NOT produce ice crystals.

    • Damn. Clearly manners are not your thing, huh? Also, this turned out delicious in my non-professional kitchen with my rather basic cooking ability. Perhaps you did it wrong?

      Thanks for yet another fantastic recipe, Jen. I’ve made SO many of your recipes, literally closing in on 100 between the blog and the book – you’re my first resource when planning the week’s meals!

      • This is an exceptional recipe! I made it exactly as written using lactose free whole milk and found the flavor and creamy texture to be perfect. Reminds me of gelato I ate in Rome. Bonus that it’s low fat.

        • — Miriam on June 21, 2019
        • Reply
    • I’ve been making ice cream for 34 years. Caramelizing the bananas removes moisture that cause ice crystals. Another factor besides fat that creates smooth texture in ice cream is sugar content as it prevents crystallization. Using very ripe bananas, high in sugar, plus the light brown sugar and granulated sugar is the reason this ice cream is creamy, smooth and tasty without using heavy cream. The issue with high fat levels is it masks flavor. My guess is your recipe was smooth but lacked taste. As does your comment.

      • — Tom on June 27, 2019
      • Reply
  • Hello Jenn,
    All your recipes have been wonderful so am wondering what we did wrong.
    We followed the recipe exactly and used our new Cuisinart ice cream maker. We made a vanilla last week and it turned out {otherwise I would wonder if something wrong with machine.) However, after 20-25 minutes it remained in the same liquid consistency as when poured in ice cream maker. Do you have any ideas for me as we would like to try again. Thanks again for all of your awesome recipes!

    • Hi Cheryl, sorry to hear the ice cream didn’t turn out as expected! This is a softer ice cream but it should firm up significantly in the ice cream machine, and then continue to harden in the freezer. Is it possible you measured something incorrectly or that your ice cream bowl wasn’t completely frozen?

      • Thanks for replying Jenn. I appreciate your availability. I know we measured correctly but it is a possibility that ice cream bowl was not frozen properly as we had it in garage fridge. I’m going to try again. Again thanks for all of your wonderful recipes.

        • Hello Jenn,

          Tried again with freezing in another freezer and it worked fine. Thanks for your suggestion and availability.

          • So glad it worked this time Cheryl!

            • — Jenn
  • Hi Jenn! Just made this in two batches and it is absolutely delicious! First time using my ice cream maker and it could not have been easier! I’ve always been a fan of bananas and this ice cream is so wonderful and decadent. Would love if your cookbook included other ice cream recipes!

  • This looks delicious! But do you think I could substitute coconut milk for the milk?

    • Hi Katherine, I’ve never tried this with coconut milk, so I’m not certain, but I suspect it should work. I’d love to hear how it turns out if you try it that way!

  • Hi Jenn,
    Wondering if it would be possible to make this without an ice cream maker? Any ideas how to proceed?
    Thanks! 🙂

    • — Mary-Rose Higginson
    • Reply
    • Hi Mary-Rose, Unfortunately, you really need an ice cream maker for this one. Sorry!

  • How much is a pad of butter?

    • Hi Mary, It’s about a teaspoon.

  • I was looking for something to do with 3 very ripe bananas and some leftover heavy cream (it was almost expired and I hate to throw food away). My bananas were already mashed with some lemon juice when I found this recipe, but as I’ve been craving homemade ice cream lately, I just put the mashed bananas with brown sugar and butter in the oven anyway. This is absolutely AMAZING. I ate with with Cameo cookies and I didn’t care that it was midnight or that I would gain fat. It is so delicious that I don’t even care if someone doesn’t like it (whoever doesn’t like it is just wrong). Now I wanna try other recipes from you but I’m also afraid that I will have to workout more haha just kidding. Thanks!

  • i am trying this caramelized banana ice cream for the first time but it does’nt say how much milk to add

    • Hi Gloria, It’s 1-1/2 cups — you can click on the recipe tab for all the quantities.

  • Fantastic recipe, I made this last night everyone absolutely loved it! Definitely using this recipe many more times, thanks

  • Oh my word!!! I thought it would be good but I didn’t think it was going to be utterly divine!! I didn’t have whole milk so I improvised with 1cup 1% milk and 1/2 cup of half & half. I used frozen bananas because I always have them on hand now. I’ll never throw away bananas again. I split the batch into 2 servings and I was ‘almost’ not able to finish eating it. Rest assured I managed. Totally rich and scrumptious!!! And it truely did have that deep baked banana bread flavor. Many thanks Jen!!

  • All I can say is you have to try this it’s awesome.

    You have the best banana recipes!

  • Wow – love this ice cream! What a great way to use ripe bananas. This was my first time on your site and I had to try this – it was easy and delicious – thanks so much!!

    • — Valerie Williams
    • Reply
  • I made this ice cream for a group of friends after a delicious dinner (that I got from this site). I may have cooked the banana’s too long because they took on almost a burnt caramel taste. Everyone like it but they felt almost too done for me. I think I would just cook a little shorter on time. (That is strictly a problem on my side, definitely not the recipe.)

  • Very rich flavor. I made a single batch, and it made about 8 large scoops. At first I thought it didn’t make enough, but it’s so rich, one scoop is very satisfying. Yummmmm.

  • I had several recipes that did not turn out, they were “icy”. I think because I used 18% instead of 35% in the other recipes. Needless to say I was almost ready to throw in the ice cream scooper BUT this recipe worked out amazing, in texture and taste!!! Everyone loved it. I have to double the recipe next time!!

    • Glad you enjoyed it, Tarbo. This is one of my favorites 🙂

  • I cannot WAIT to make this variation of banana icecream using my new Cuisinart icecream maker. Yay!

    • — Elizabeth C. in Kansas
    • Reply
  • This was my first try at ice cream and we loved it! This is an amazing recipe and was so easy. Thanks for sharing it!

  • I’ve heard great thinks about the “Scoop”. I just ordered Jeni’s Splendid Ice Creams at Home, which also has gotten great reviews. Thanks for posting this recipe, plan to make this weekend.


  • Last weekend, for Mother’s Day, I received a KA ice cream maker; okay there were plenty of breadcrumbs that lead to DH purchasing this including the most obvious – a 20 percent off coupon clipped to the product picture. Our maiden recipe was Caramelized Banana Ice Cream.

    Heavenly Mother’s Day.

    This is an intriguing and simple recipe that pays off with a delectable treat. Our next culinary experiment may be the Tangy Frozen Yogurt.

    Thank you, Jenn.

  • I agree with the other commenters — this is the best ice cream. My whole family loved it. Very healthy. The bananas are good alone, too.

  • This is one of the best ice creams I have ever made! I have made a bannana ice cream before but this one beats it!

  • I love the Perfect Scoop. Such great recipes. This one looks like a winner!

  • OMG, this is insanely delicious. this rivals some italian gelato i had in venice recently, and that is a high bar to match! unbelievable. i don’t know how you got it so creamy and the carmelized banana flavor is out of this world. thank you. keep them coming!

  • This recipe looks delicious. I love bananas and the thought of caramelized banana ice cream sounds incredible. I am going to have to get The Perfect Scoop book. I’ve seen so many foodies adapting delicious ice cream recipes from it.

  • Caramelised bananas sound delicious! In ice cream, they must be just splendid!

  • This recipe is delicious and easy! I used frozen over-ripe bananas that I had saved to use for banana bread and it turned out great. You’ve rekindled my affection for my ice cream maker that had been collecting dust in the closet.

  • I’m gonna bookmark this and will make it when I buy that ice cream maker I’ve been eyeing!

  • Yum! I can’t wait to try this as I have been freezing bananas to make into my own “ice cream” for ages. It’s my husband’s favorite!

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.