This Banana Bread Ice Cream recipe is your new go-to for a delightful homemade frozen treat that captures the cozy essence of freshly baked banana bread in every scoop. It’s incredibly useful for transforming ripe bananas into a spectacular dessert that’s both easy and incredibly rewarding to make.
Key Ingredients for Banana Bread Ice Cream
1 ½ cups heavy cream
1 cup whole milk
¾ cup granulated sugar
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
3 ripe bananas, mashed until smooth
½ cup crumbled banana bread (store-bought or homemade), chilled
How to Make Banana Bread Ice Cream
Get ready for a frozen dessert sensation that’s surprisingly simple to whip up! This Banana Bread Ice Cream delivers an incredibly rich and satisfying creamy texture with delightful swirls of spiced banana bread. It’s a truly comforting treat that takes about 20 minutes of active preparation time, plus chilling and freezing.
Step-by-Step Instructions
- Prepare the Creamy Base: In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk everything together until the sugar is dissolved.
- Heat the Base Gently: Place the saucepan over medium heat. Stir occasionally, bringing the mixture just to a simmer. Avoid boiling. Once it simmers, remove it from the heat immediately.
- Cool the Base: Let the mixture cool slightly in the saucepan for about 10-15 minutes. Then, transfer it to a clean bowl. Cover the bowl with plastic wrap, pressing it directly onto the surface of the liquid to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. This is crucial for the ice cream to churn properly.
- Introduce the Banana Flavor: Once the base is well chilled, whisk in the mashed ripe bananas until fully incorporated. Ensure there are no large lumps of banana.
- Churn the Ice Cream: Pour the chilled banana mixture into your ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. This typically takes about 20-30 minutes.
- Add the Banana Bread Crumbles: During the last 5 minutes of churning, gradually add the chilled crumbled banana bread to the ice cream maker. Allow it to incorporate evenly throughout the ice cream.
- Harden the Ice Cream: Transfer the churned Banana Bread Ice Cream into a freezer-safe container. Cover it tightly with a lid or plastic wrap. Freeze for at least 4 hours, or until firm, before serving.
Why You’ll Love This Banana Bread Ice Cream
You’re going to adore this Banana Bread Ice Cream for so many reasons! Its star quality lies in its uncanny ability to replicate the comforting, spiced flavor and texture of your favorite banana bread within a lusciously creamy, frozen delight. It’s a fantastic alternative to store-bought ice cream, saving you money while offering a superior, fresh taste that’s bursting with genuine banana goodness. The inclusion of actual banana bread crumbles adds a delightful chewiness and an extra layer of decadent flavor that truly sets it apart.
Imagine the joy of digging into a scoop that’s both familiar and excitingly new, a true testament to simple ingredients transformed into something extraordinary. This recipe is a wonderful way to use up those overripe bananas, turning a potential waste into a culinary triumph that will impress your friends and family. Stop searching for that perfect frozen dessert and give this delightful Banana Bread Ice Cream a try – your taste buds will thank you!
Storing and Reheating Tips
To keep your Banana Bread Ice Cream tasting its best, proper storage is key. Once churned and firm, transfer it to an airtight, freezer-safe container. For optimal freshness and to prevent freezer burn and ice crystals, press a layer of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container. Properly stored, homemade Banana Bread Ice Cream can be enjoyed for up to 2 weeks. Because it’s ice cream, reheating isn’t applicable; instead, allow it to soften slightly at room temperature for about 5-10 minutes before scooping for the perfect, creamy texture.
Final Thoughts
This Banana Bread Ice Cream is more than just a dessert; it’s a hug in a bowl, blending nostalgic flavors with a refreshing frozen twist. Give this recipe a try and discover how easy it is to create a truly special treat in your own kitchen. Happy scooping!
Banana Bread Ice Cream
Ingredients
Equipment
Method
- In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk everything together until the sugar is dissolved.1.5 cups heavy cream, 1 cup whole milk, 0.75 cup granulated sugar, 2 teaspoons vanilla extract, 0.5 teaspoon ground cinnamon, 0.25 teaspoon ground nutmeg, 1 pinch salt
- Place the saucepan over medium heat. Stir occasionally, bringing the mixture just to a simmer. Avoid boiling. Once it simmers, remove it from the heat immediately.
- Let the mixture cool slightly in the saucepan for about 10-15 minutes. Then, transfer it to a clean bowl. Cover the bowl with plastic wrap, pressing it directly onto the surface of the liquid to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. This is crucial for the ice cream to churn properly.
- Once the base is well chilled, whisk in the mashed ripe bananas until fully incorporated. Ensure there are no large lumps of banana.3 ripe bananas
- Pour the chilled banana mixture into your ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. This typically takes about 20-30 minutes.
- During the last 5 minutes of churning, gradually add the chilled crumbled banana bread to the ice cream maker. Allow it to incorporate evenly throughout the ice cream.0.5 cup crumbled banana bread
- Transfer the churned Banana Bread Ice Cream into a freezer-safe container. Cover it tightly with a lid or plastic wrap. Freeze for at least 4 hours, or until firm, before serving.