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Banana Bread Ice Cream

August 13, 2008

Banana Bread Ice Cream

Oh man, where the heck have I been? Well, sadly, no where. I didn’t go on vacation or anything. I have just been sitting on my tuchus, watching Big Love, reading the Twilight books, and eating way too much frozen, prepared, and/or take out food. Why, you ask? I don’t know. I just got really, very lazy and felt incredibly uncreative. And when I did manage to spend some time standing in front of the stove, my camera was no where to be seen and the mere thought of trying to blog about any of it was exhausting. How pathetic. I guess the end of summer vacation might do that to a person?

Well, I am going on vacation now, home to San Diego to see the fam, and I have plans for some cooking there which will definitely be shared. But I wanted to be sure to leave you with something small before I left. Small, but delicious: Banana Bread Ice Cream.

I’m a little bit ashamed of how infrequently I’ve touched the ice cream maker this summer. I had plans for lovely nectarine ice cream, and then in my bout of laziness, the nectarines went bad. Sigh. I did make a very small batch of butterscotch ice cream earlier in the summer, which was tasty but disappeared before I could share it here. I had plans for some peanut butter ice cream, some caramelized onion ice cream (yes, I’m serious), some pomegranate ice cream. And I know summer’s not over yet and there is still time for all of this, but it sure does feel like summer’s over.

Anyway, I did manage to churn out a batch of this stuff last week, and I must say I think it’s pretty spectacular. It really does taste just like banana bread with chocolate chips.

Banana Bread Ice Cream

I used David Lebovitz’s recipe for Roasted Banana Ice Cream, which is easy and therefore excellent for people who are feeling very lazy. As it churned away, I added about a cup of chopped walnuts and a thin stream of melted chocolate, which breaks up in the frozen ice cream to form chocolate chips (stracciatella). All of this is so very easy that you really have no excuse (um, barring lack of an ice cream maker, allergy to walnuts, or distaste for bananas) not to try it at home.

Banana Bread Ice Cream

  • 3 ripe bananas
  • 1/3 light brown sugar
  • 1 T. butter, cut into small pieces
  • 1 1/2 c. whole milk (I actually used a combination of half and half and whipping cream, because that is what I had, and it seemed to work out just fine)
  • 2 T. sugar
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. salt
  • about 5 oz. semi-sweet chocolate
  • 3/4 c. – 1 c. chopped walnuts

Preheat the oven to 400F. Cut the bananas into about half inch pieces, and toss them in a small baking dish with the butter and the brown sugar. Bake the bananas for about 40 minutes, stirring them around once midway through. Set them aside and let them cool off a bit.

Once they’ve cooled, mix the bananas with the milk, sugar, vanilla, and salt in a blender or food processor and puree until you have a nice, smooth mixture. Let it cool in the refrigerator for at least an hour.

When the mixture is nice and cold, just process it according to your ice cream maker’s instructions. When the ice cream is nearly thickened to your liking, break the chocolate up into a microwave safe container, preferably one with a pour spout, like a pyrex measuring cup (Um, pyrex is mircrowave safe, right?). Melt the chocolate at 10 or 15 second intervals, stirring between each interval, until it’s melted through and pourable. Slowly pour it into the almost finished ice cream; it will freeze and form small chips throughout the ice cream, which is pretty cool to watch. Finally, add the chopped walnuts and continue to process until the walnuts are mixed through and the ice cream has reached your desired consistency.

I do promise to come back soon and more frequently. Look forward to a Krier sibling blog post this weekend, as I coerce my brothers to join me in talking about cooking!

8 Comments leave one →
  1. August 13, 2008 1:56 pm

    This looks wonderful!
    I love my ice cream machine, and bananas and banana bread and David Lebovitz…lots of love today.

  2. August 13, 2008 9:20 pm

    Ha! We are living parallel lives, it would seem. I am also engrossed in the Twilight books (third of the way through the last one now…sniff!), and in making Lebovitz ice cream! Today, I made the dead simple Vietnamese Coffee Ice Cream, SO GOOD!!!

  3. Emily permalink
    August 14, 2008 1:38 pm

    Twilight saga + Big Love from Netflix + Olympics = completely unrproductive. Luckily, I am about 1/4 of the way through the last book, so I will have some free time again in the next few days.

    This ice cream sounds amazing, and you know what a sucker I am for ice cream….I am going to push Brian to get us an ice cream maker to try some of these fabulous recipes!

  4. August 19, 2008 3:09 pm

    My ice cream maker has been pretty much ignored this summer, too. Though part of the problem is that if it’s too hot, the ice cream doesn’t set up properly. And having moved to an apartment in Maryland that lacks central air . . . yeah. You see how this goes.

  5. September 17, 2008 1:22 pm

    We would like to feature your banana bread ice cream on our blog. Please email if interested. Thanks :)


  6. Chris permalink
    March 29, 2009 2:00 am

    I decided to spice this up a bit while roasting with a tsp each of fresh grated nutmeg, cinnamon, finely chopped candied ginger, and molasses. The baking/roasting is genius! Using real vanilla and bringing the whole thing to just below simmer, then leaving it sit over night vs an hour i think is worth it. As great as this was I think I will try a traditional vanilla custard with egg yolk next time. You will end up with everything in the banana bread other then the flour!


  1. Columbus Foodie » Blog Archive » August 2008 Roundup
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