This recipe for homemade banana ice cream becomes even more decadent by caramelizing bananas in the oven before adding to the ice cream mixture. The delicious banana flavor shines and is complimented with the sweetness from brown sugar and cinnamon.

Homemade banana ice cream in waffle cones.

Homemade banana ice cream is just the type of dessert that will please everyone at the table. Even those picky eaters.

This banana ice cream recipe is the real deal. Using pure ingredients, eggs, cream, milk and vanilla, you’ve go a classic custard style ice cream from scratch that will simply delight your family.

Custard style ice cream is made where milk is heated stove top and then slowly added to an egg sugar combination to temper. To temper means to slowly combine as to not scramble or cook the eggs.

Cream is then added to the tempered mix

The mixture is then refrigerated overnight to allow it to expand.

In all reality, you’re making frozen custard dessert.

I’ve been wanting to make homemade banana ice cream as I used to love getting banana milkshakes from the Dolly Madison Store. Man they’re the best. Anyone had ’em?

Love banana ice cream? You won’t want to miss my Brown Sugar Banana Milkshake Recipe

Everyone loves a good custard ice cream recipe. Let’s get started.

Ingredients You’ll Need

Ingredients to make homemade banana ice cream.

Ingredients You’ll Need

Ripe Bananas.
Dairy: Cream, milk, eggs and butter.
Brown Sugar
Cinnamon
Vanilla

Tip: For this homemade banana ice cream recipe you’ll need ripe bananas. Don’t use bananas that have blackened, like you would for Banana bread. You’ll need them soft to the touch but still firm enough to be able to slice.

Step by Step Instructions

Whisking eggs with sugar to make homemade banana ice cream.

Pouring hot milk mixture into eggs to temper.

Slowly heat milk in a sauce pan on medium low heat. Do not let it boil, just get it nice and steamy.
Meanwhile, whisk sugar and eggs together in a bowl.
When milk is hot, slowly…and I mean slow as you can…drizzle some of the milk into the sugar/egg mixture.

Stirring to thicken eggs and milk mixture.

Stir to combine the tempered egg and milk together.
Pour the tempered eggs and milk mixture into the pan of hot milk, stir until well blended.
Heat until thickened, stirring constantly until it thickens enough to coat the back of a spatula or wooden spoon.
Remove from heat and when it reaches room temperature add the cream and vanilla. Refrigerate overnight so that the mixture volumizes. Do not short cut this step.

Sliced bananas on a foil lined sheet pan sprinkled with brown sugar and cinnamon. — Step 1

Caramelized bananas on a sheet pan lined with foil. — Step 2

Step 1: How to caramelize bananas. It’s super easy. Preheat oven to 400 degrees.
On a foil lined pan place the sliced bananas and sprinkle with sugar, cinnamon and drizzle with the butter.
Step 2: Bake for 20 minutes.
Step 3: Let mixture cool then puree in a food processor.

Tip: Don’t wait too long to transfer the caramelized bananas to the food processor. If allowed to cool too much, the brown sugar will start to harden.

Adding pureed bananas to milk and egg mixture to make homemade banana ice cream.

When completely cooled, add the pureed bananas to the volumized ice cream mixture and churn according to your ice cream maker’s instructions.

Tip: As with most home ice cream makers, the final consistency of the ice cream will resemble soft serve. Place in the freezer for a couple of hours to achieve a texture to scoop.

Variations

Add some chocolate chips. Purchase some good quality semi-sweet chocolate and chop it into small pieces. About half way through the churning process, drop in the chocolate pieces.
To make peanut butter banana ice cream, add 3 tablespoons chunky or creamy peanut butter during the churning process.

Equipment Needed

Ice Cream Maker
Good quality Sheet Pan.

Storage

Store in an air tight, freezer friendly container. This banana ice cream will last a month in the freezer.