Banana-Lovers Ice Cream

Fall is in full swing so of course I’m craving ice cream. Makes sense right?

Much like cilantro and olives, bananas tend to be a divisive food. People either love them or hate them. I eat a banana or two (or three) a day and yet, I’m engaged to someone who can’t stand the smell of them. Opposite attract? While this proves to be problematic when I ask him to pick up extra bananas for me at the grocery store, the one time this works to my favor is when I make yummy banana sweets and don’t have to share.

I haven’t been making ice cream since moving to my new apartment back in August. I wish the reason was that I’ve been making a ton of other things instead but the truth is far less exciting. I’m living in a new neighborhood, the grocery store is farther away and carrying milk and cream gets heavy. Writing that makes me aware of how lazy I sound. I guess I’ll just have to make ice cream more frequently to make up for that.

I called this ice cream ‘banana-lovers’ because there’s no escaping the deep banana flavor. The smooth batter is contrasted by the crunchy pecans and the hard caramel pieces, nice surprises in every bite.

If you’re also living with someone who abhors bananas, make a big batch of this ice cream and don’t worry about sharing or coming home to find it’s all been eaten!


  • 2 Cups heavy cream
  • 1 Cup whole milk
  • ¾ Cup sugar
  • 3 Large egg yolks
  • 3 Ripe bananas
  • 1 Teaspoon vanilla extract
  • ¾ Cup chopped pecans
  • 1 Cup caramel candies
  • 1/4 Cup caramel sauce (optional)


  • Combine heavy cream and milk in a saucepan over medium heat. While the milk and cream warms up, whisk sugar and egg yolks in a medium bowl. When the milk begins to simmer, temper into the egg and sugar mixture before returning it to the stove until it reaches a temperature of 160 degrees. This is your custard.
  • Pour custard into a blender with the 3 bananas and vanilla extract and blend to combine. Place in medium bowl and refrigerate overnight until completely cool.
  • Before churning the ice cream, add the pecans to a pan over medium high heat and roast until fragrant (about 5-7 minutes), stirring constantly to prevent burning. Next, chop caramel candies to bite size pieces.
  • Churn ice cream according to manufacturer’s instructions. In the last 5 minutes of churning, add the pecans and caramels. 
  • Optional toping: Top ice cream batter with caramel sauce before freezing or top a bowl of ice cream with caramel sauce. 

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