Roasted Banana Chocolate Chunk Ice Cream

Ingredients

• 4 mediumripe bananas, cut into 1.3 cm slices
• 15 mlunsalted butter, melted
• about 135 g (½ cup plus 2 tablespoons)dark brown sugar, divided
• 355 ml (1½ cups)whole milk, cold
• 120 ml (½ cup)double cream, cold
• 1.25 ml (¼ teaspoon)fine sea salt
• 5 ml (1 teaspoon)vanilla paste or extract
• 170 g (6 ounces)semisweet chocolate, chopped
• 15 ml (1 tablespoon)bourbon, optional

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Roast the bananas

   In a medium baking dish, toss the banana slices with the melted butter and ½ cup of the brown sugar. Bake for about 40 minutes, until the bananas are soft and caramelised.

3. 3

   Blend the base

   Tip the bananas and all the syrup collected in the dish into a blender. Add the milk, cream, salt, vanilla and remaining brown sugar, then blend until completely smooth.

4. 4

   Chill and churn

   Cover and chill the mixture for at least 8 hours. Churn it in an ice cream maker according to the manufacturer's directions, adding the chopped chocolate and bourbon during the final minutes.

5. 5

   Freeze until firm

   Transfer the ice cream to an airtight container, press cling film directly against its surface and freeze for at least 2 hours, until firm. Its flavour will develop further as it freezes.

What is roasted banana ice cream?

This American-style ice cream is made from a blended dairy base rather than a cooked egg custard, so it is egg-free. Roasting the bananas with brown sugar gives the base a deep, caramel-like flavour.

Here, chopped semisweet chocolate adds firm, bittersweet pieces to the creamy banana mixture. The method is straightforward, but a thorough chill before churning helps the base freeze properly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 9g protein, 94g carbs, 29g fat.

The bananas, brown sugar and milk supply most of the carbohydrates, while the cream, butter and chocolate contribute much of the fat. Milk, cream and chocolate provide some protein, but this is primarily a sweet dessert; serve a scoop after a meal with fruit if you want a more balanced plate.

Why roast the bananas?

Ripe bananas: They blend smoothly and contribute natural sweetness, while roasting softens them further.

Brown sugar and butter: These coat the fruit as it bakes and form a syrup that goes into the blender along with the bananas. Scrape the baking dish well so that none of that flavour is left behind.

Getting a smooth base

Blending: Puree the warm roasted fruit and syrup with the cold dairy until there are no visible lumps. A smooth base makes for a more even texture after churning.

Chilling: Give the covered mixture at least 8 hours in the fridge before it goes into the machine. It should be thoroughly cold when you start churning.

Adding the chocolate

Chocolate pieces: Chop the semisweet chocolate into small, fairly even chunks so they distribute well through the ice cream. Add them in the final minutes of churning, as directed, rather than blending them into the base.

Bourbon: It is optional and goes in at the same stage as the chocolate. Leave it out for a version without alcohol.

How to tell when it is ready

Churning: Follow your ice cream maker's instructions and look for a thick, soft-serve consistency before transferring the mixture. The chocolate should be spread through the churned ice cream rather than gathered in one spot.

Final freeze: Cover the surface directly with cling film and freeze for at least 2 hours. The ice cream is ready to serve when firm, though the recipe notes that its flavour develops further with a longer freeze.

Serving and planning ahead

Serve the scoops on their own or alongside a simple fruit dessert. For a contrast in texture, add a crisp biscuit or wafer at the table.

Allow for the long chill: although the stated total time is 50 minutes, the method also calls for at least 8 hours of chilling and at least 2 hours of freezing after churning. Make the base ahead so it is ready when you want to churn.

Recipe notes & tips

• Use ripe bananas with plenty of brown speckles for a sweet, easy-to-blend base.
• Scrape the banana syrup from the baking dish into the blender.
• Chill the blended base for the full 8 hours before churning.
• Chop the chocolate into small pieces so it is easier to scoop and eat.
• Press cling film against the ice cream's surface before sealing the container.

Variations

• Skip the bourbon: Leave it out for a version without alcohol.
• Use vanilla extract: Swap it for the vanilla paste in the same stated amount.
• Change the chocolate: Use dark chocolate chunks for a more bittersweet contrast.
• Add toasted nuts: Fold in chopped toasted nuts with the chocolate during the final minutes of churning.
• Make it dairy-free: Try plant-based milk and cream alternatives, bearing in mind the texture may differ.

Common mistakes to avoid

• Using underripe bananas: They may be less sweet and harder to puree; choose ripe fruit.
• Leaving syrup behind: Scrape the baking dish into the blender so the caramelised juices are included.
• Churning a warm base: It has not had the required chill; refrigerate it for at least 8 hours first.
• Adding chocolate too early: It can break up during churning; wait until the final minutes.
• Skipping the surface covering: Ice can form on top; press cling film directly against the ice cream.

How to store

Keep the ice cream in an airtight container in the freezer, with cling film pressed against its surface. Freeze for at least 2 hours after churning to firm it up; for best texture, keep it well covered and use a freezer-safe container.

Frequently asked questions