A while back when it was cooler and I was running every other day, I decided that I wanted to prevent leg cramps by increasing my potassium intake through eating banana ice cream. Right after I made Roasted Banana Ice Cream (from David Lebovitz’s The Perfect Scoop), I stopped running due to the early St. Louis summer heat and humidity. I lost interest in bananas and let Alex eat most of the batch before I tried it. I’m glad I didn’t let him eat it all, though!
Roasted Banana Ice Cream (via The Perfect Scoop)
3 medium ripe bananas
1/3 cup packed brown sugar
1 tbsp butter
1 1/2 cup milk (mine was either 1% or 2%)
2 tbsp sugar
1/2 tsp vanilla
1 1/2 tsp lemon juice
1/8 tsp salt
Slice bananas into 1/2 inch pieces and toss them with brown sugar and butter in a baking dish. Bake at 400F for 35-40 minutes, stirring once, until bananas are browned. Scrape bananas and their syrup into a blender. Add remaining ingredients and puree until smooth. Chill. Stir the very thick mixture to loosen it, then churn in your ice cream maker.
This was an incredibly easy ice cream to make. If you didn’t want to run your oven, I’m sure you could saute the bananas instead on the stove. Roasting the bananas made them very banana-y, and the flavor of the ice cream reminded me a lot of banana pudding. It’s a perfect ice cream for sundaes. Just top it with fudge, strawberries, and a maraschino cherry, and you’ve got a banana split. I’m not a huge banana fan, but I was a little surprised at how much I like this ice cream once I tried it. I highly recommend this ice cream for anyone who loves bananas.