Banana Sprinkle Ice Cream
What a time 2020 has been so far! One thing’s for sure – bananas have become the unofficial ingredient of choice for lockdown baking! So…without further ado, once you’ve had enough banana breads, cakes, and donuts, try this banana sprinkle ice cream! It’s creamy and luxurious, with a colorful little twist!
Here’s What You’ll Need…
brown and granulated sugar
To make the cake…
In your blender, blend together the bananas, lemon juice, and brown sugar. Then in your stand mixer, use the whisk attachment to beat the egg yolks until they lighten in color and become frothy. In a saucepan, heat the milk with the granulated sugar, until combined, but do not let it boil! You’ll have to temper the eggs next. This is VERY important, because if you don’t do this, you’ll end up with scrambled egg yolks – and no one wants that in their ice cream! To temper the eggs add a couple tablespoons of the hot milk mixture into the stand mixer while whisking on low; then slowly add all the milk mixture and continue to mix. You’ll pour that back into the saucepan and continue to heat until it begins to thicken. In a large bowl with your heavy cream, you’ll strain in the custard from the saucepan, as well as the banana mixture from your blender. Once this cools to room temperature, refrigerate until it is cold. I always want to rush this step, but really take the time to make sure it becomes cold – it may take several hours. Next follow your manufacturer’s instructions for churning, usually about 20 minutes. At 12-15 minutes add the sprinkles ( best to add when it’s closer to done churning, or the sprinkles may begin to bleed into your banana colored ice cream). Remove from the ice cream bowl and place in a freezer safe container, covered, overnight. I served in waffle cones that I dipped in melted chocolate and sprinkles to give it just a little extra sprinkle – because you can never have too much!
- Make sure to freeze your ice cream storage container for 20 minutes or so before pouring the churned ice cream into it. I find this helps it to freeze more evenly.
- You can eat your ice cream right after churning – and it will taste great – but will be very soft.
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Tried this Recipe?
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Banana Sprinkle Ice Cream
- 5 mini apple bananas (or 3 large bananas)
- ½ lemon juiced
- ¼ cup brown sugar
- 5 egg yolks
- 1 cup milk
- 1 cup sugar
- 3 cup heavy cream
- ½ cup sprinkles
- In your blender or food processor, puree the bananas, lemon juice, and brown sugar until smooth. Set aside.
- Meanwhile in the bowl of your stand mixer, whisk the egg yolks until they become light and frothy. In a saucepan, heat the milk with the sugar, until combined. Do not boil. To temper the eggs add a couple tablespoons of the hot milk mixture into the stand mixer while whisking on low. Then slowly add all the milk mixture and continue to mix. Now pour this mixture back into the saucepan and on the stove on low heat and stir constantly until it thickens. This may take a few minutes.
- Pour the heavy cream into a large bowl, and then strain your custard (milk) mixture in. Add the banana puree and mix well. Let this cool to room temperature, and then refrigerate until cold. This may take 1-4 hours.
- Next follow your ice cream maker's manufacturer’s instructions for churning (I use the Kitchenaid Ice Cream Maker attachment), usually about 20 minutes. At 12-15 minutes add the sprinkles ( best to add when it’s closer to done churning, or the sprinkles may begin to bleed into your banana colored ice cream.
- Remove from the ice cream bowl and place in a freezer safe container, covered, overnight, and enjoy the next day!
- Total time does not include refrigeration and freezing time.