How do I ripen bananas quickly?

To make the most flavorful banana ice cream, it's important to use very ripe bananas. To ripen bananas quickly, store them in a loosely sealed brown paper bag. If you have other fruit on hand (an apple works well) put it in the bag with the bananas. The ethylene gas the fruit gives off will circulate in the bag and ripen the bananas within 24 to 36 hours. Just check them periodically to see how they're coming along.

Can I make banana ice cream without an ice cream machine

Unfortunately not—to achieve the wonderful creamy texture, an ice cream machine is required. If you don’t have one yet, it’s worth considering, as homemade ice creams, yogurts, and sorbets are a joy to make. That said, if you’re not ready to buy an ice cream machine, you can still enjoy homemade no-churn ice creams, including key lime pie ice cream , Vietnamese coffee ice cream , and Oreo cheesecake ice cream .

Can I make banana ice cream ahead?

Yep, the ice cream will keep, tightly covered, for up to 1 week. Before serving, let it sit out on the countertop for a bit to soften enough to scoop.

Caramelized Banana Ice Cream - Once Upon a Chef

Caramelized Banana Ice Cream

Adapted from David Lebovitz's The Perfect Scoop

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

Servings: About 3 cups (see note below)

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Total Time: 1 Hour, plus several hours to chill

Ingredients

3 medium-sized overripe bananas, peeled
⅓ cup packed light brown sugar
1 tablespoon butter, cut into small pieces
1½ cups whole milk

2 tablespoons granulated sugar
½ teaspoon vanilla extract
1½ teaspoons freshly squeezed lemon juice
⅛ teaspoon salt

Instructions

Preheat the oven to 400°F.
Slice the bananas into ½-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.
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.
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.
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

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

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.