Put those overripe bananas to use in a delicious treat perfect for warmer weather. This roasted banana ice cream is packed with lots of wonderful banana flavor and come together easily too.
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Bananas are one of those things, like avocados, that can be tricky to get the ripeness just right. In fairness to bananas, they are easier to tell since you just look at the skin. But since you typically don’t want to buy just one or two at a time, you may find unless you have avid banana eaters that the last couple get too ripe before you manage to eat them.
I maybe should say that you can try to limit overripe bananas by covering the tips of the bananas with plastic eg a thin bag or tape. This slows down how quickly they ripen, which is why you sometimes see them like that in the supermarket.
What to do with overripe bananas
If you still aren’t getting through them or forget, though, and you end up with overripe bananas you don’t need to use them immediately. You can freeze them to use for things like smoothies and baked goods that use mashed banana.
Of course, one of the most popular ways to use overripe bananas is for banana bread, but it doesn’t feel quite such a good fit for me in warmer weather. In summer, I for one am looking for something to cool me down and not be too heavy. Plus, I’d rather not have the oven on for an hour.
I’ve made peanut butter banana ice cream before that’s the non-dairy kind sometimes called “nice” cream. It’s tasty, don’t get me wrong, but sometimes you just want a nice creamy scoopful, right?
Why roast the bananas?
As I found when I made my roasted strawberry ice cream, roasting really intensifies the flavor of the fruit. It may seem like an extra step, but for some fruits it can be really worth it. This technique works well for berries, stone fruits and, as you’ll see, bananas.
In fact here it works particularly well since you load the bananas up with brown sugar and butter. As the bananas cook, they become slightly caramelized and surrounded in a wonderful sticky syrup. You scrape all of this in when you mix them with the other ingredients, so you don’t need any additional sugar.
There are a few ways to make the base for ice cream. For the richest, custard-like kind, you make a kind of creme anglaise using egg yolks and milk and/or cream. A little less rich omits the egg yolks. Typically, you use a mix of milk and cream, with the higher the fat content, the richer and thicker the ice cream.
Here, since I’ve used a bit of butter in with the roasted banana and the banana becomes pretty thick when blended, I’ve gone with just milk. There didn’t seem a lot of point in adding cream to the mixture, nor egg yolks, though you certainly could swap some of the milk out and add a yolk if you like.
While we loved this as it is, you can also change things up a little as well. For example, you could add some chocolate or make a grown-up version with a tablespoon or two of dark rum or bourbon in the mix.
This roasted banana ice cream has a wonderful banana flavor and is smooth, creamy and sweet. You’ll be looking for excuses to have super ripe bananas again soon.
Try these other delicious cold treats:
- Mango paletas (ice pops)
- Grilled pineapple ice cream
- Cherry strawberry frozen yogurt
- Persimmon ginger sorbet
- Plus get more dessert recipes and summer recipes in the archives.
Roasted banana ice cream
- 200 g bananas very ripe - 2-3 bananas depending on size
- 40 g brown sugar (light or dark), 1/4 cup
- 15 g unsalted butter 1 tbsp
- 240 ml whole milk 1 cup
- 1/4 tsp vanilla extract
- Preheat the oven to 400F/200C.
- Cut the bananas into slices and put them in a small-medium baking dish with the sugar and the butter, cut into small pieces. Toss them together so that the sugar mixture becomes slightly liquid. Spread the butter around so it's evenly over the bananas.
- Roast the bananas for approximately 20 minutes until the bananas are soft and the sugar mixture is a bubbling caramel. Remove from the oven, let it cool a minute then transfer to a food processor or blender. Be sure to scrape in all the caramel.
- Add the milk and vanilla to the bananas and blend until smooth. Put the mixture in the fridge to cool completely and become well chilled before transferring to an ice cream machine. Follow your machine's instructions for churning before transferring to a container and putting in the freezer to firm up properly overnight. If you don't have an ice cream maker, put straight in a container and freeze, whisking every hour for around 3-4 hours then leaving to freeze completely.
- You will probably need to leave this ice cream out a couple minutes to soften slightly before serving.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
Baking Bloggers June 2020: Let’s Go Bananas!
- Baked Raw Banana Chips from Cook with Renu
- Banana After School Snack Cake from Karen’s Kitchen Stories
- Banana Oatmeal Muffins from Sid’s Sea Palm Cooking
- Brown Sugar Banana Cake from Cookaholic Wife
- Dulce De Leche Banana Cake from Sneha’s Recipe
- Hummingbird Muffins from Veggies First Then Dessert
- Margy’s Best Banana Bread from Food Lust People Love
- Peanut Butter Banana Baked Oatmeal from Making Miracles
- Soft Baked Banana Oatmeal Bars from A Day in the Life on the Farm
- Sourdough Banana Bread from Culinary Adventures with Camilla
- Triple Chocolate Banana Bread from Palatable Pastime
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