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🍌🍨 Whip up some creamy Butter Pecan Banana Ice Cream! Blend ripe bananas, rich custard, and buttery pecans for a summer treat that’s a breeze to make! 🌞🍦
For this recipe, I used our Ice Cream Maker and Classic Batter Bowl:
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.
Details
- 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.
- Includes a Basic Vanilla Ice Cream recipe.
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-quarts
- 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.
Click the links to get your Ice Cream Maker and Classic Batter Bowl today. You’ll be glad you did.
Let’s jump right in!
Ingredients
Ice Cream Custard Base
- 2 cups heavy cream
- 5 large egg yolks
- 1 cup whole milk
- ¾ cup sugar
- ¼ teaspoon kosher salt
- 3-4 very ripe bananas
- 1 tablespoon pure vanilla extract
- 1 tablespoon dark rum or vodka* – optional, to keep ice cream creamier
For the Butter Pecans
- 1 cup pecans
- 2 tablespoons melted butter
- Pinch of salt
Instructions
Please be sure to freeze your ice cream maker base for at least 24 hours prior to using.
Separate egg yolks from egg whites (save egg whites for another use). Whisk yolks with ¼ cup of the sugar until pale yellow in color. Set aside.
Slowly add in heavy cream, milk, ½ cup of the sugar and the salt to a saucepan, stirring to combine. Heat just until bubbles begin to form – do NOT bring to a boil.
Add ¼ cup of hot mixture into the yolk/sugar mixture, whisking quickly to temper the yolks. Continuing adding ¼ cup of the hot mixture until completely incorporated into the yolks.
Pour combined mixture back into pan, heat over medium-low heat until thickened. You will know it’s ready when custard leaves a line that is not dripping on the back of spoon. Remove from heat.
Place your peeled bananas into the blender, along with half of the custard mixture. Puree, then add back into the custard in the batter bowl, along with the rum (if using) and the vanilla, stir to combine. Cover and chill until custard base reaches 45⁰ F/7⁰ C.
For the Butter Pecans
Preheat oven to 350⁰ F/177⁰ C. Melt butter, then combine with the pecans and salt.
Place coated pecans on baking sheet and bake for 8-10 minutes, until nicely toasted. Remove from oven and once cooled, chop into large pieces.
Make the Ice Cream
Remove the bowl of the Ice Cream Maker from the freezer and attach the assembled clear lid to the bowl. Set the timer for 25 minutes. Once the paddle starts rotating, pour the banana custard mixture into the bowl. During the last minute of churning, pour the butter pecans through the shoot.
When the Ice Cream Maker stops turning, check for doneness. The mixture should be soft-serve consistency. If needed, add more time until the desired consistency is reached. Cover and let ice cream harden, if desired.
That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.
Happy cooking!
— imapampchef
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Butter Pecan Banana Ice Cream (Video)
Equipment
Ingredients
Ingredients
Ice Cream Custard Base
- 2 cups heavy cream
- 5 large egg yolks
- 1 cup whole milk
- ¾ cup sugar
- ¼ teaspoon kosher salt
- 3-4 very ripe bananas
- 1 tablespoon pure vanilla extract
- 1 tablespoon dark rum optional – to keep ice cream creamier
For the Butter Pecans
- 1 cup pecans
- 2 tablespoons melted butter
- Pinch salt
Instructions
Instructions
- Please be sure to freeze your ice cream maker base for at least 24 hours prior to using.
- Separate egg yolks from egg whites (save egg whites for another use). Whisk yolks with ¼ cup of the sugar until pale yellow in color. Set aside.5 large egg yolks, ¾ cup sugar
- Slowly add in heavy cream, milk, ½ cup of the sugar and the salt to a saucepan, stirring to combine. Heat just until bubbles begin to form – do NOT bring to a boil.2 cups heavy cream, 1 cup whole milk, ¼ teaspoon kosher salt, ¾ cup sugar
- Add ¼ cup of hot mixture into the yolk/sugar mixture, whisking quickly to temper the yolks. Continuing adding ¼ cup of the hot mixture until completely incorporated into the yolks.
- Pour combined mixture back into pan, heat over medium-low heat until thickened. You will know it’s ready when custard leaves a line that is not dripping on the back of spoon. Remove from heat.
- Place your peeled bananas into the blender, along with half of the custard mixture. Puree, then add back into the custard in the batter bowl, along with the rum (if using) and the vanilla, stir to combine. Cover and chill until custard base reaches 45⁰ F/7⁰ C.3-4 very ripe bananas, 1 tablespoon pure vanilla extract, 1 tablespoon dark rum
For the Butter Pecans
- Preheat oven to 350⁰ F/177⁰ C. Melt butter, then combine with the pecans and salt.1 cup pecans, 2 tablespoons melted butter, Pinch salt
- Place coated pecans on Medium Stone Bar Pan and bake for 8-10 minutes, until nicely toasted. Remove from oven and once cooled, chop into large pieces.
Make the Ice Cream
- Remove the bowl of the Ice Cream Maker from the freezer and attach the assembled clear lid to the bowl. Set the timer for 25 minutes. Once the paddle starts rotating, pour the banana custard mixture into the bowl. During the last minute of churning, pour the butter pecans through the shoot.
- When the Ice Cream Maker stops turning, check for doneness. The mixture should be soft-serve consistency. If needed, add more time until the desired consistency is reached. Cover and let ice cream harden, if desired.
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
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