Summertime means lots of ice cream in my family, and I love to try different flavors. I have a new friend who, last summer, asked me to make banana ice cream. When my hubs heard this, he was in strong agreement, thus my search for the BEST recipe began. Enter Erin over at Well Plated with her AMAZING banana ice cream! You can learn more about Erin here. Your time is most definitely well spent checking out her recipes, she is very passionate about creating delicious and healthy food, and I plan on trying out several of the recipes I’ve seen there.
Creamy, delightful and so easy to make, this banana ice cream is sure to be your new favorite dessert! I used my Pampered Chef Ice Cream Maker for this recipe, along with my handy dandy Classic Batter Bowl. If you are not aware, this bowl is oven-safe, and yes, you can bake a cake in it! Here’s the info on both of these featured products:
Our compact Ice Cream Maker lets you create your favorite frozen treats any time you want. Use fresh, natural ingredients to mix up smooth, custom-flavored ice cream, custard, frozen yogurt, sorbet, sherbet, and even frozen drinks. You’ll taste the quality—homemade ice cream is smoother, richer, creamier, and less expensive than store-bought. Just push a button to set the timer, add your ingredients, and you’ll have a frozen treat in 45 minutes or less—you can even peek through the clear lid to see it come together! Cover the bowl with the stretchy silicone lid to store it for later.
- Includes a bowl, electric lid with paddle, and stretch-fit lid.
- Compact design takes up less space so it’s easy to use and store.
- Set the timer for 5 to 40 minutes.
- Makes up to 1 quart of ice cream—or eight ½-cup servings.
Our iconic Batter Bowls are essential for all your measuring, mixing, baking, microwaving, and storing needs. The angled sidewalls with measure markings and wide base make mixing ingredients easy. The open handles and wide spout are perfect for pouring and stacking batter bowls in your cabinet. And the included lid makes it easy to store leftover batter in your fridge.
Product Details
- 2 qts.
- Measure markings in cups, ounces, liters, and milliliters.
- Lids and bowls are dishwasher-, microwave-, and freezer-safe.
- Bowls are oven-safe to 350°F.
How to Clean
- Dishwasher-safe.
- See Use & Care for full details.
Enough said – let’s jump right in!!
Ingredients
- 2 cups heavy cream
- 5 large egg yolks
- 1 cup whole milk
- 2/3 cup sugar
- 1/4 teaspoon kosher salt
- 3-4 very ripe bananas
- 1 tablespoon pure vanilla extract or paste
- 1 tablespoon dark rum or vodka* – optional, to keep ice cream creamier
- 4 ounces bittersweet chocolate roughly chopped (about 2/3 cup)
Instructions
First – be sure that the base of your ice cream maker is in the freezer for at least 24 hours before making any ice cream.
Separate egg yolks – you can freeze the egg whites for another recipe. Whisk eggs yolks until combined.
Make an ice bath by filling a very large bowl with ice and water. Add heavy cream to Classic Batter Bowl, and set this into the ice bath. Place a strainer on top of the bowl of heavy cream.
Heat milk, sugar and salt over medium heat just until warm. The sugar will be dissolved, and you should see small bubbles forming around the edges of the milk.
Temper the egg yolks – in order to make the custard without creating scrambled eggs, you want to temper the egg yolks by gradually adding a bit of the warmed milk to the egg yolks, stirring constantly. Once incorporated, add the egg mixture to the rest of the warmed milk in the pan, stirring constantly. Scrape down your pan if necessary, and remove from heat once the custard mixture thickens and coats the back of a spoon.
Pour mixture into cream via the strainer – this will prevent any bits of egg that may have cooked getting into the ice cream.
Place your peeled bananas into the blender, along with half of the custard mixture. Puree, then add back into the mixture in the batter bowl, along with the rum or vodka (if using) and the vanilla. Stir well, then refrigerate for at least 4 hours.
Now it’s time to make the ice cream!! Remove the ice cream maker from the freezer, place electric lid with paddle on top. Power on, and set time for 30 minutes. Once the paddle is moving, pour the banana custard into the ice cream maker. This is the hard part, waiting for it to be finished!
While you’re waiting, grab a 4-ounce bar of bittersweet chocolate and chop into chunks. Approximately 5 minutes before it’s completed the cycle, add in the chocolate chunks.
You can eat it now as soft serve, or cover and let harden to desired consistency.
That’s it! Oh, my goodness, this was so delicious, and I know if you like bananas, you will absolutely LOVE this ice cream!
Please let me know if you give this a try, also if you decide on other add-ins. Please be sure to go and give Erin over at Well Plated some well-deserved love, and tell her I said hello!!
Creamy Banana Ice Cream
Equipment
Ingredients
- 2 cups heavy cream
- 5 egg yolks
- 1 cup whole milk
- ⅔ cup sugar
- ¼ tsp kosher salt
- 3-4 very ripe bananas
- 1 tbsp vanilla extract or paste
- 1 tbsp rum or vodka* optional, to help ice cream stay creamy
- 4 oz bittersweet chocolate, cut into chunks
Instructions
- First – be sure that the base of your ice cream maker is in the freezer for at least 24 hours before making any ice cream.
- Separate egg yolks – you can freeze the egg whites for another recipe.
- Make an ice bath by filling a very large bowl with ice and water. Add heavy cream to Classic Batter Bowl, and set this into the ice bath. Place a strainer on top of the bowl of heavy cream.
- Heat milk, sugar and salt over medium heat just until warm. The sugar will be dissolved, and you should see small bubbles forming around the edges of the milk.
- Temper the egg yolks – in order to make the custard without creating scrambled eggs, you want to temper the egg yolks by gradually adding a bit of the warmed milk to the egg yolks, stirring constantly. Once incorporated, add the egg mixture to the rest of the warmed milk in the pan, stirring constantly. Scrape down your pan if necessary, and remove from heat once the custard mixture thickens and coats the back of a spoon.
- Pour mixture into cream via the strainer – this will prevent any bits of egg that may have cooked getting into the ice cream.
- Place your peeled bananas into the blender, along with half of the custard mixture. Puree, then add back into the mixture in the batter bowl, along with the rum or vodka (if using) and the vanilla. Stir well, then refrigerate for at least 4 hours.
- Remove the ice cream maker from the freezer, place electric lid with paddle on top. Power on, and set time for 30 minutes. Once the paddle is moving, pour the banana custard into the ice cream maker.
- While you’re waiting, grab a 4-ounce bar of bittersweet chocolate and chop into chunks.
- Approximately 5 minutes before it’s completed the cycle, add in the chocolate chunks.
- You can eat it now as soft serve, or cover and let harden to desired consistency.
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