This week has been full of strange things.
Tornadoes, thunderstorms, and 70 degree weather….In Indiana… and it’s barely even March!
But because it felt like spring, I couldn’t resist making ice cream.
As usual there were a few over ripe bananas sitting on my counter…banana ice cream it was.
Once again, The Perfect Scoop came to my rescue with this roasted banana ice cream. Even the roasted bananas are good enough to eat by themselves.
So, instead of using those leftover bananas in a smoothie, make this ice cream!
Note: I had a leftover sweet and salty brownie from the test batch I made. So I chopped it up and mixed it in. This ice cream lends itself well to mix ins.
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Roasted Banana Ice Cream
From David Lebovitz – The Perfect Scoop
- 3 medium overripe bananas, peeled and cut into large pieces
- 1/3 packed brown sugar
- 2 tbsp butter, cut into small pieces
- 1 1/2 cups half and half
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1 1/2 tsp fresh squeezed lemon juice
- 1/4 tsp salt (sea salt is recommended)
To Make the Ice Cream:
- Preheat the oven to 400 degrees F.
- In a shallow baking dish toss together the banana, brown sugar and butter. Bake in the preheated oven for 40 minutes, stirring occasionally. Once caramelized and delicious, remove from the oven.
- In a blender combine the banana mixture, half and half, sugar, vanilla extract, lemon juice and sea salt. Blend until smooth. Chill until very cold, 8-36 hours.
- Once thoroughly chilled mix in your ice cream maker according to the directions. At this point you can mix in the chopped brownies, or other mix in of choice. Freeze over night or serve immediately as soft serve.