Tessa’s Recipe Rundown
Taste: Kind of like Bananas Foster meets ice cream with a bit of chocolate. The bourbon, it takes the flavor profile to a whole new level!
Texture: Ultra smooth and creamy with crunchy bites of chocolate.
Ease: Super simple and easy, though this recipe still calls for an ice cream maker.
Pros: Fun and flavorful homemade ice cream!
Cons: Takes some patience before you can enjoy a scoop.
Would I make this again? Definitely!
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When the high temperature for the day is expected to exceed 115°F here in Phoenix, ice cream is practically a necessity. Right behind central air conditioning and modern water systems.
When it’s this scorching hot, I want to crawl inside my freezer the moment I open it and feel that cool gust of air. Instead, I settle for a frosty treat.
There are many ways to make ice cream, and since I wrote a whole book about ice cream sandwiches I’m extremely familiar with the topic. So I’ve included some insights and tips below – but I promise, this recipe is very straightforward.
If you make and enjoy this Roasted Banana Chocolate Chunk Ice Cream recipe, be sure to snap a picture and share it on Instagram, tagging #handletheheat, so we can all see your creations!
Sprinkle of Science
How to Make Roasted Banana Chocolate Chunk Ice Cream
Ice Cream Making Methods
- Super simple no-churn ice cream method, which is ridiculously quick and easy, but sometimes overly rich and sweet.
- Other methods don’t use an ice cream machine, but I find they don’t produce the same velvety smooth texture a machine does.
- Churned ice creams. I like this ice cream maker for those recipes.
Churned Ice Cream Making Methods
- There’s the French-style, which involves cooking an egg custard over the stove. This is much more time-consuming and hands-on, but yields an extremely rich, smooth, creamy, and soft premium ice cream – like my Classic Vanilla Ice Cream or my Death by Chocolate Ice Cream.
- Then there’s the “Philadelphia-style,” like this Roasted Banana Chocolate Chunk Ice Cream recipe. After roasting the bananas, simply blend the ingredients, chill until cold, then churn the mixture in your ice cream machine.
Do I Have to Use Bourbon in This Ice Cream Recipe?
The bourbon is optional in this recipe, but it adds tons of flavor. The alcohol also helps prevent the ice cream from getting hard and icy. You can use vodka instead, if preferred, or simply omit it – but note that this will cause the ice cream to harden more quickly.
How to Perfectly Scoop and Serve Ice Cream
- Allow the ice cream to soften by placing it in the fridge for 30 minutes before serving. This allows it to soften evenly, rather than letting it sit at room temperature where it’ll soften most at the edges and remain hard at the center of the container.
- Next, get a good quality ice cream scoop like this OXO one or this Zeroll one. It makes a huge difference! Make sure it’s totally dry before using.
How to Store Roasted Banana Chocolate Chunk Ice Cream
Store Roasted Banana Chocolate Chunk Ice Cream for up to 2 weeks. The longer the ice cream is stored, the more flavorful it will become! However, the longer it’s stored, the harder it will become as well. Be sure to store the ice cream in a well-sealed container, to prevent it from becoming icy.
More Ice Cream Recipes You’ll Love:
- How to Make Ice Cream
- Death by Chocolate Ice Cream
- Strawberry Cheesecake Ice Cream
- Chocolate Chip Cookie Dough Ice Cream
Photos by Constance Higley.
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Roasted Banana Chocolate Chunk Ice Cream
Ingredients
- 4 medium ripe bananas, cut into 1/2-inch slices
- 1 tablespoon unsalted butter, melted
- 1/2 cup plus 2 tablespoons dark brown sugar, divided
- 1 1/2 cups whole milk, cold
- 1/2 cup heavy cream, cold
- 1/4 teaspoon salt
- 1 teaspoon vanilla paste (or extract)
- 6 ounces semisweet chocolate, chopped
- 1 tablespoon bourbon (optional)
Instructions
- Preheat the oven to 400°F.
- In a medium baking dish, toss the bananas, butter, and 1/2 cup brown sugar. Bake for about 40 minutes, or until soft and caramelized.
- Pour the bananas and gathered syrup into a blender. Add the milk, cream, salt, vanilla paste, and remaining sugar. Puree until very smooth.
- Cover and chill the mixture for at least 8 hours. Pour into an ice cream maker and freeze according to the manufacturer’s directions. During the last minutes of churning, sprinkle in the chopped chocolate and bourbon.
- Transfer to an airtight container, press plastic wrap against the ice cream, and freeze until firm, at least 2 hours. The flavor will ripen the longer the ice cream freezes!
Move over Chunky Monkey!!! I didn’t think I’d like vanilla ice cream until making Tessa’s, but I did. Her Death by Chocolate is literally to die for. This is absolutely amazing! I hide it for myself!!!
How much ice cream does this recipe make? I have a 2 quart ice cream maker.
Is there a way to do this with the custard variety? Just curious!
Hello, can this be made without an ice cream maker? I could remove it from the freezer and use a hand blender to break it up and refreeze.
Did I miss it? What do I do with the other two tablespoons of brown sugar?!
This HAS to be delicious !!! Trying it asap !