Roasted Banana Whiskey Ice Cream

Roasted Banana Whiskey Ice Cream

Jenn Rehnke

"Big banana flavor in a rich creamy ice cream, made even richer with the addition of whiskey. Banana at its best!"
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Ingredients

6 h 15 m servings 501 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 30.6 g
  • 47%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Peel the bananas, cut into 2 or 3 chunks, and freeze until solid.
  2. Preheat oven to 350 degrees F (175 degrees C). Place the frozen banana pieces into a baking dish; drizzle with melted butter.
  3. Roast the bananas in the preheated oven until browned, about 20 minutes. Mash the bananas in a bowl, and chill in refrigerator.
  4. In a bowl, whisk together the egg, white sugar, brown sugar, and bourbon whiskey until smooth. Pour the cream into a heavy saucepan over medium-low heat, and bring to a simmer. Whisk about 1 cup of the hot cream into the egg mixture, 1 tablespoon at a time, incorporating each tablespoon before adding the next; pour the mixture back into the saucepan with remaining cream. Over medium-low heat, constantly whisk the cream mixture until thickened and almost boiling; stir in the mashed bananas. Transfer to a bowl and chill 4 hours to overnight.
  5. Pour the ice cream base into an ice cream maker, and freeze according to manufacturer's instructions; pack soft ice cream into a lidded container and freeze until firm, at least 1 hour.

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Reviews

Read all reviews 4
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This was awesome! I did make the change of using 2 Tbsp of rum instead of 1 Tbsp, and because I read the recipe wrong, I ended up combining the white sugar, brown sugar, egg, rum, and cream toge...

Jennr, thank you sooo much for posting this recipe! I think this is the best ice cream I've ever made. My husband said it's to die for! I didn't have bourbon whiskey so I subbed Capt Morgan r...

Excellent! Easy to make, and I was extremely satisfied with the outcome. Next time I may add a teeny bit more whiskey, but it was still outstanding!

Flavour ok but the consisency of mashed banana spoils the ice cream

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