once upon a chef

Caramelized Banana Ice Cream


– 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

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

Step #1

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

Step #2

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

Step #3

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

Step #4

Add the milk, sugar, vanilla, lemon juice, and salt.

Step #5

Process until the mixture is completely smooth, chill the mixture in the refrigerator, then freeze in an ice cream machine according to the manufacturer’s instructions.

Step #6

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. Enjoy!