Caramel-Swirled Roasted Banana Ice Cream
Prep time
Cook time
Total time
A whopping half-dozen super-ripe bananas roasted in brown sugar give this homemade ice cream its sweet, intensely banana-ey flavour. It's like bananas foster, only in frozen form.
Recipe type: Dessert
Serves: 6
  • 3 cups whipping (35%) cream
  • 6 very ripe bananas, peeled and cut into ½" thick slices
  • ½ cup packed dark brown sugar
  • 2 tbsp butter, melted
  • 6 large egg yolks
  • ½ teaspoon kosher salt
  • 2 tbsp dark rum
  • 1 teaspoon vanilla extract
  • ½ cup dulce de leche
  1. Preheat oven to 400F.
  2. In a large, shallow baking dish, toss the bananas with brown sugar and melted butter. Bake for 40 minutes, stirring halfway through, until the bananas are browned and very soft.
  3. Scrape the roasted bananas and all of the sauce from the pan into the bowl of a food processor, and process until smooth. Set aside.
  4. Bring the cream to a simmer over medium-low heat. In a large mixing bowl, whisk together egg yolks and salt. Ladle in a small amount of the warm cream, whisking very briskly to keep the eggs from curdling. Slowly pour in the remainder of the warm cream, one or two ladlefuls at a time, whisking constantly as you go.
  5. Once all the cream has been added to the eggs, pour the mixture back into the saucepan. Cook over medium heat, stirring constantly and scraping the bottom of the pan, until the custard thickens enough to coat the back of the spatula. Immediately remove from the stovetop.
  6. Whisk the banana puree, rum and vanilla extract into the warm custard, and set aside to cool to room temperature. Once cooled, press a piece of plastic wrap onto the surface of the custard, and place in the refrigerator to chill for at least 4 hours, or preferably overnight.
  7. Using an ice cream maker, freeze the chilled custard as per the manufacturer's directions.
  8. Spoon alternating layers of ice cream and dulce de leche into a freezer-safe container, then run a skewer or butter knife through the mixture to create a swirl. Transfer to the freezer to chill until firm but scoopable, about 4 hours.
Recipe by Crumb: A Food Blog at