Caramelized Banana Ice Cream
This caramelized banana ice cream is perfect for the heat wave we have been experiencing. It’s smooth, icy, and packed with rich banana flavor. I recently purchased an ice cream maker (recipes are coming soon, I promise), but before that, I had to use my food processor for any frozen delights.
This simple fruit ice cream recipe is a good alternative for people who do not own an ice cream maker, because you can just use a food processor, mixer, and your freezer to do all the work. Be aware that this treat takes a while to make using this method, so it really is a process, albeit, a delicious process! Just be patient and your taste buds will be rewarded!
I first made a strawberry version of the recipe that follows about four years ago for some friends of mine. It is my adaptation of a recipe for Mango Ice Cream from The Essential Asian Cookbook. Please visit my Resources page for more information on the original recipe. The cookbook was a wedding gift from one of my dearest friends and has the most wonderful recipes and pictures. Every time I try one of the recipes, I think of her.
The original recipe calls for mango nectar, but in this banana version, I made several substitutions. Read on for the full, delicious combination!
Caramelized Banana Ice Cream
3 ½ bananas, cut up
½ cup caster sugar (see Directions)
1 teaspoon banana extract, divided, plus an extra splash for banana puree
8 tablespoons caramelized banana dessert filling*
1 cup whipping cream
large plastic food storage container with cover
If needed, use your food processor before beginning the recipe to blend white granulated sugar into caster sugar, a superfine version of sugar. Blend for a few minutes until you have a very fine, dusty consistency.
Begin by blending the bananas into a puree in the food processor. I added a splash of banana extract to help the bananas “move” in the food processor.
Next, transfer the banana mixture to a large bowl and add the caster sugar, ½ teaspoon of banana extract, and caramelized banana dessert filling. Mix well, until the sugar is well-blended and dissolved.
Using an electric mixer, beat 1 cup of whipping cream and remaining ½ teaspoon banana extract until stiff peaks form. Then, very gently, fold the whipped cream into the banana mixture, until well incorporated.
Place the banana ice cream in a plastic food storage container with a cover and freeze for 1½ to 2 hours, or until the ice cream is half-frozen. Remove the ice cream from the freezer and process until smooth, about 1 minute.
Transfer ice cream back to the plastic container and allow the mixture to freeze completely. (I have always left it in the freezer overnight.)
When you are ready to serve, allow the ice cream to thaw for a few minutes at room temperature before scooping it out into serving dishes.
The original recipe says that frozen or canned fruit may be substituted for fresh fruit. I personally would only substitute frozen fruit if fresh fruit is not available.
*I found the caramelized banana dessert filling at my local market in the baking aisle. It was so yummy, that mon mari wanted to eat it straight from the container!