Toasted Banana Walnut Ice Cream

Name: Toasted Banana Walnut Ice Cream
Prep time: 25 min
Cook time: 35 min
Total time: 7 h
Yield: 1 quart, about 8 servings
Cuisine: International
Ingredients: 4 medium very ripe bananas, peeled and halved lengthwise, about 1 pound peeled fruit; 2 tablespoons unsalted butter, melted; 3 tablespoons packed dark brown sugar; 1/4 teaspoon fine sea salt; 2 cups heavy cream; 1 cup whole milk; 5 large egg yolks; 1/2 cup packed dark brown sugar; 1/2 teaspoon fine sea salt; 1 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon; 3/4 cup walnut halves or pieces, roughly chopped if large; 1 tablespoon unsalted butter; 1 tablespoon packed dark brown sugar; Pinch of fine sea salt; Ice cream maker; Rimmed baking sheet; Parchment paper; Medium saucepan; Whisk; Instant-read thermometer; Fine-mesh strainer; Blender or immersion blender; Freezer-safe container with lid

Imperial July 10, 2026July 10, 2026

Quick Recipe Version (TL;DR)

Yield: 1 quart, about 8 servings
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 7 hours, including chilling and freezing

Quick Ingredients

4 medium very ripe bananas, peeled and halved lengthwise
3 tablespoons packed dark brown sugar for roasting bananas, plus 1/2 cup packed dark brown sugar for custard, plus 1 tablespoon for walnuts
3 tablespoons unsalted butter, divided
2 cups heavy cream
1 cup whole milk
5 large egg yolks
3/4 teaspoon fine sea salt, divided
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup walnut halves or pieces

Do This

1. Freeze your ice cream maker bowl for at least 24 hours if your machine requires it.
2. Roast bananas with 2 tablespoons melted butter, 3 tablespoons brown sugar, and 1/4 teaspoon salt at 400°F for 18 to 20 minutes.
3. Heat cream and milk, temper into egg yolks whisked with 1/2 cup brown sugar, then cook custard to 170°F to 175°F.
4. Blend warm custard with the roasted bananas, vanilla, and cinnamon until smooth.
5. Chill the base until very cold, at least 4 hours or overnight.
6. Toast walnuts in butter with 1 tablespoon brown sugar and a pinch of salt; cool completely.
7. Churn ice cream for 20 to 25 minutes, fold in walnuts, then freeze 2 to 3 hours until scoopable.

Why You’ll Love This Recipe

Deep caramelized banana flavor: Roasting the bananas with brown sugar and butter brings out a warm, almost toffee-like sweetness.
Rich, creamy custard base: Egg yolks, heavy cream, and whole milk create a classic, scoopable ice cream texture.
Toasty crunch in every bite: Buttery toasted walnuts add nutty flavor and a pleasant contrast to the smooth banana custard.
Homey but special: It tastes like banana bread, caramel, and old-fashioned ice cream all in one bowl.

Grocery List

Produce: 4 medium very ripe bananas
Dairy: Heavy cream, whole milk, unsalted butter, large eggs
Pantry: Dark brown sugar, fine sea salt, vanilla extract, ground cinnamon, walnut halves or pieces

Full Ingredients

For the Roasted Bananas

4 medium very ripe bananas, peeled and halved lengthwise, about 1 pound peeled fruit
2 tablespoons unsalted butter, melted
3 tablespoons packed dark brown sugar
1/4 teaspoon fine sea salt

For the Custard Base

2 cups heavy cream
1 cup whole milk
5 large egg yolks
1/2 cup packed dark brown sugar
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

For the Toasted Walnuts

3/4 cup walnut halves or pieces, roughly chopped if large
1 tablespoon unsalted butter
1 tablespoon packed dark brown sugar
Pinch of fine sea salt

Equipment You Will Need

Ice cream maker
Rimmed baking sheet
Parchment paper
Medium saucepan
Whisk
Instant-read thermometer
Fine-mesh strainer
Blender or immersion blender
Freezer-safe container with lid

Toasted Banana Walnut Ice Cream – Closeup

Step-by-Step Instructions

Step 1: Prepare the ice cream maker and baking sheet

If your ice cream maker has a freezer bowl, place the bowl in the freezer at least 24 hours before churning. It should be completely solid and fully frozen for the creamiest texture. Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.

Step 2: Roast the bananas until caramelized

Place the peeled banana halves on the prepared baking sheet. Drizzle with 2 tablespoons melted unsalted butter, then sprinkle evenly with 3 tablespoons packed dark brown sugar and 1/4 teaspoon fine sea salt. Roast at 400°F for 18 to 20 minutes, flipping once halfway through, until the bananas are soft, glossy, lightly browned at the edges, and surrounded by a syrupy caramelized sauce.

Let the bananas cool on the pan for 10 minutes. Be sure to save all the buttery brown sugar syrup on the baking sheet because it carries a lot of flavor.

Step 3: Warm the cream and milk

In a medium saucepan, combine 2 cups heavy cream and 1 cup whole milk. Warm over medium heat for 4 to 6 minutes, stirring occasionally, until the mixture is steaming and small bubbles appear around the edges. Do not let it boil. Remove the pan from the heat while you prepare the yolks.

Step 4: Whisk the yolks and brown sugar

In a medium heatproof bowl, whisk together 5 large egg yolks, 1/2 cup packed dark brown sugar, and 1/2 teaspoon fine sea salt for about 1 minute, until the mixture looks smooth, slightly thickened, and glossy. The brown sugar may make the mixture darker than a standard vanilla custard, which is exactly what you want for a caramel-like flavor.

Step 5: Temper and cook the custard

Slowly ladle about 1 cup of the hot cream mixture into the egg yolk mixture while whisking constantly. This gently warms the yolks without scrambling them. Pour the warmed yolk mixture back into the saucepan with the remaining cream and milk, whisking as you pour.

Set the saucepan over medium-low heat. Cook for 6 to 8 minutes, stirring constantly with a heatproof spatula and scraping the bottom and corners of the pan, until the custard reaches 170°F to 175°F on an instant-read thermometer. It should lightly coat the back of a spoon. Do not boil the custard, as boiling can cause the eggs to curdle.

Step 6: Blend in the roasted bananas

Pour the custard through a fine-mesh strainer into a blender to catch any bits of cooked egg. Add the roasted bananas and every bit of their brown sugar butter syrup. Add 1 teaspoon vanilla extract and 1/4 teaspoon ground cinnamon. Blend on low, then increase to medium, for 30 to 45 seconds until completely smooth and creamy.

If using an immersion blender, strain the custard into a deep bowl, add the roasted bananas, vanilla, and cinnamon, then blend until the base is silky and no large banana pieces remain.

Step 7: Chill the ice cream base thoroughly

Transfer the blended custard base to a clean bowl or storage container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the base is very cold, ideally 40°F or below. A well-chilled base churns faster and gives the finished ice cream a smoother texture.

Step 8: Toast the brown sugar walnuts

While the base chills, prepare the walnuts. Melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add 3/4 cup walnuts and cook for 3 to 4 minutes, stirring often, until they smell toasted and look slightly deeper in color. Sprinkle in 1 tablespoon packed dark brown sugar and a pinch of fine sea salt. Stir for 1 to 2 minutes, just until the sugar melts slightly and coats the nuts.

Spread the walnuts on a plate or piece of parchment paper in a single layer. Cool completely, then roughly chop any large pieces. The walnuts must be cool before adding them to the ice cream so they do not melt the churned base.

Step 9: Churn the ice cream

Give the chilled banana custard base a good whisk. Pour it into your ice cream maker and churn according to the manufacturer’s instructions, usually 20 to 25 minutes. The ice cream is ready when it looks thick, creamy, and similar to soft serve. During the final 1 to 2 minutes of churning, add the cooled toasted walnuts so they distribute evenly.

Step 10: Freeze until scoopable

Transfer the churned ice cream to a freezer-safe container. Smooth the top, cover tightly, and freeze for 2 to 3 hours for a firmer, scoopable texture. For the best flavor and texture, let the ice cream sit at room temperature for 5 to 10 minutes before scooping.

Pro Tips

Use very ripe bananas: Bananas with plenty of brown spots will roast sweeter and taste more intense than firm yellow bananas.
Do not rush the chill time: Churning a warm or even slightly cool base can create icy ice cream. The base should be very cold before it goes into the machine.
Watch the custard temperature: Pull it from the heat at 170°F to 175°F. Above 180°F, egg yolks are more likely to scramble.
Cool the walnuts completely: Warm nuts can melt pockets into the churned ice cream and make the texture uneven.
For cleaner scoops: Dip your scoop in hot water, shake off the excess, then scoop with steady pressure.

Variations

Banana bread ice cream: Add 1/8 teaspoon ground nutmeg and fold in 1/3 cup finely crumbled toasted banana bread along with the walnuts.
Chocolate banana walnut: Fold in 1/2 cup chopped dark chocolate or mini chocolate chips during the last minute of churning.
Salted caramel swirl: Layer the churned ice cream with 1/3 cup thick salted caramel sauce in the storage container, gently swirling with a butter knife before freezing.

Storage & Make-Ahead

Store Toasted Banana Walnut Ice Cream in an airtight freezer-safe container for up to 2 weeks. To reduce ice crystals, press parchment paper directly onto the surface before adding the lid. For make-ahead ease, roast the bananas and prepare the custard base up to 24 hours in advance, then chill overnight and churn the next day. The toasted walnuts can be made up to 3 days ahead; keep them in an airtight container at room temperature until ready to use.

Nutrition (per serving)