This no-churn ice cream’s rich flavor comes from caramelized bananas, canned dulce de leche, and brown sugar.
No-Churn Roasted Banana Dulce de Leche Ice Cream
This delicious dessert recipe was created by Megan Scott, a renowned chef known for her innovative and easy-to-make recipes. The No-Churn Roasted Banana Dulce de Leche Ice Cream is no exception, offering a rich flavor that comes from caramelized bananas, canned dulce de leche, and brown sugar. This ice cream doesn’t require a churn, making it a perfect treat for those hot summer days when you want something sweet but don’t want to spend hours in the kitchen.
Ingredients
- 2 ripe bananas
- 1 can dulce de leche
- 1/2 cup brown sugar
- 2 cups heavy cream
- 1 tsp vanilla extract
Directions
- Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Slice the bananas into 1/2-inch thick rounds and arrange them in a single layer on the prepared baking sheet. Sprinkle the banana slices evenly with the brown sugar.
- Roast the bananas in the preheated oven until the sugar is caramelized and the bananas are soft, about 15 minutes. Allow the bananas to cool completely.
- In a large bowl, combine the cooled bananas, dulce de leche, heavy cream, and vanilla extract. Use an immersion blender or a stand blender to puree the mixture until smooth.
- Pour the banana mixture into a lidded container and freeze until firm, at least 6 hours or overnight.
- Serve the ice cream in bowls or cones, and enjoy!
- The ice cream can be stored in the freezer for up to 2 weeks.
- For a dairy-free version, replace the heavy cream with a non-dairy milk of your choice.