Honey Roasted Banana Ice Cream Recipe

Introduction

Indulge in the creamy, naturally sweet flavors of Honey Roasted Banana Ice Cream. This homemade treat combines roasted bananas with a rich custard base for a luscious dessert that’s perfect any time of year.

Ingredients

• 3 ripe bananas
• 2-3 tablespoons honey (hot honey optional)
• 1 tablespoon butter
• 1 1/2 cups heavy whipping cream
• 1 1/2 cups half and half
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 6 egg yolks
• 1/4 cup light corn syrup
• 1/4 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 325 degrees Fahrenheit. Peel the bananas and place them in a baking dish sprayed with non-stick spray. Drizzle with honey or sprinkle brown sugar, then dot with butter. Bake for 25-30 minutes until the bananas are roasted and soft. Let cool completely or refrigerate overnight.
2. Step 2: Mash the cooled bananas or puree them in a food processor for a smoother texture.
3. Step 3: In a large saucepan with a rounded bottom, combine the heavy cream, half and half, corn syrup, salt, and vanilla extract. Heat over medium-low until just simmering, stirring frequently.
4. Step 4: In a separate bowl, whisk together the sugar and egg yolks until light, fluffy, and sugar has dissolved, about 3 minutes.
5. Step 5: Temper the eggs by slowly whisking in about one cup of the hot cream mixture into the yolks. Repeat with a second cup to gradually raise the temperature without curdling the eggs.
6. Step 6: Pour the egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture reaches 180 degrees Fahrenheit on an instant-read thermometer, thickening slightly without scrambling the eggs.
7. Step 7: Stir in the pureed bananas until fully combined.
8. Step 8: Strain the custard through a fine mesh sieve into a large bowl to remove any cooked egg lumps or banana chunks, ensuring a smooth ice cream base.
9. Step 9: Cover and refrigerate the mixture overnight to chill thoroughly before churning in your ice cream maker according to the manufacturer’s instructions.

Tips & Variations

• For extra depth, try using hot honey to add a subtle spicy kick to the sweetness.
• You can substitute light corn syrup with golden syrup or glucose syrup if preferred.
• To make this recipe vegan, consider using coconut cream and a suitable egg substitute, though texture will differ.
• Adding a pinch of cinnamon or nutmeg to the custard can complement the banana’s natural flavors.

Storage

Store the finished ice cream in an airtight container in the freezer for up to 2 weeks. For the best texture, allow it to soften slightly at room temperature for 5-10 minutes before serving. This ice cream does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas instead of fresh ones?

Fresh ripe bananas are best for roasting and achieving the right texture, but frozen bananas can be thawed and roasted if fresh ones aren’t available, though the result may be slightly less creamy.

Do I need an ice cream maker for this recipe?

While an ice cream maker will produce the creamiest results, you can freeze the mixture and stir it every 30 minutes to break up ice crystals, though texture may be less smooth.

Honey Roasted Banana Ice Cream Recipe

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5 from 116 reviews

This Honey Roasted Banana Ice Cream recipe combines the natural sweetness of roasted bananas with a creamy, custard-style base. Roasting the bananas intensifies their flavor, while the luxurious custard base made with egg yolks, heavy cream, and half and half provides a rich, smooth texture. The gentle roasting and custard process create a decadent homemade ice cream perfect for banana lovers.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 12 hours 50 minutes
• Yield: About 1 quart (4 cups) of ice cream 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Bananas

• 3 Ripe Bananas, peeled
• 2–3 Tbsp Honey (hot honey optional)
• 1 Tbsp Butter

Ice Cream Base

• 1 1/2 cups Heavy Whipping Cream
• 1 1/2 cups Half and Half
• 1/4 cup Sugar
• 6 Egg Yolks
• 1/4 cup Light Corn Syrup
• 2 tsp Vanilla Extract
• 1/4 tsp Salt

Instructions

1. Roast Bananas: Preheat your oven to 325°F (163°C). Place the peeled bananas in a non-stick sprayed baking dish. Sprinkle them with honey or brown sugar and dot with 1 tablespoon of butter. Bake for 25-30 minutes, until thoroughly roasted and fragrant. Keep an eye on the bananas to make sure the butter and sweetener don’t burn. Remove and let cool completely, or refrigerate overnight.
2. Prepare Banana Purée: Once the roasted bananas are cooled, either mash them by hand or blitz them in a food processor for a smooth puree, depending on your texture preference for the ice cream.
3. Heat Cream Base: In a large saucepan with a rounded bottom, combine the heavy cream, half and half, light corn syrup, salt, and vanilla extract. Heat over medium-low heat, stirring frequently and bringing it just to a light simmer. Avoid boiling.
4. Whisk Egg Yolks & Sugar: While the cream heats, whisk together the egg yolks and sugar in a medium bowl until the mixture is light, fluffy, and the sugar dissolves, about 3 minutes.
5. Temper Eggs: Slowly whisk about 1 cup of the hot cream mixture into the egg yolks to gently raise their temperature and prevent curdling. Repeat with a second cup of the cream.
6. Cook Custard: Pour the tempered egg mixture back into the saucepan. Stir constantly and gently heat the mixture to 180°F (82°C) using an instant-read thermometer. Do not allow the mixture to boil to avoid scrambling the eggs.
7. Add Banana Purée: Stir the smooth banana purée into the custard base until completely combined.
8. Strain Mixture: Place a large bowl beneath a wire mesh sieve and strain the custard to remove any bits of cooked egg or banana chunks, ensuring a silky smooth ice cream base.
9. Chill Overnight: Cover the bowl and refrigerate the ice cream base overnight to fully chill and develop flavors before churning or freezing according to your preferred ice cream method.

Notes

• Use very ripe bananas for the sweetest, most flavorful ice cream.
• Keeping the roasting temperature at 325°F ensures bananas caramelize without burning.
• Tempering eggs carefully is essential to prevent scrambled eggs in the custard base.
• Cool the custard base completely before chilling overnight to achieve the best texture.
• If you don’t have corn syrup, you can substitute with an equal amount of honey or glucose syrup for similar texture.
• The recipe assumes you will churn the ice cream after chilling; if not, freeze and stir every 30 minutes for a few hours to break up ice crystals.

Keywords: Honey Roasted Banana Ice Cream, homemade banana ice cream, roasted banana dessert, custard ice cream, banana ice cream recipe