Roasted Banana Cheesecake Ice Cream
Take cheesecake to the next level with this roasted banana cheesecake ice cream. Enjoy a scoop, make a sundae or whip it into a decadent milkshake!Yield: about 1 ½ quarts
Servings: 8
Ingredients
Cheesecake Ice Cream Base:
- 8 oz cream cheese
- finely grated zest of half a lemon
- 3 teaspoons fresh lemon juice
- ½ cup creme fraiche, or sour cream
- 1 ½ cup whole milk
- ¾ cup heavy cream
- ½ cup granulated sugar
Roasted Banana:
- 3 medium bananas, ripe, sliced
- 3 Tablespoons light brown sugar
- 1 Tablespoon unsalted butter, melted
- ¼ teaspoon kosher salt
Graham Cracker Crumbs:
- ½ cup graham crackers, ground
- ⅛ teaspoon kosher salt
- 2 Tablespoons unsalted butter, melted
Instructions
Cheesecake Ice Cream Base:
- In a large food processor, process cream cheese, lemon zest, lemon juice, and creme faiche until smooth. Slowly add milk, cream, and sugar. Process until smooth.
- Transfer mixture to an airtight container. Store in fridge and let mature overnight.
Roasted Banana:
- Preheat oven to 350 degrees. Toss sliced bananas in a bowl with brown sugar, melted butter, and salt. Spread bananas out on parchment lined baking sheet. Bake for 20-25 minutes until bananas have softened and sugar has begun to caramelize. Remove from oven and transfer bananas and any liquids into another container. Allow to cool to room temperature. Store in the fridge until ready to use
Graham Cracker Crumbs:
- Preheat oven to 350℉. In a small bowl, combine ground crackers, salt, and melted butter. Spread on a parchment lined baking sheet. Bake for 8-10 minutes until toasted. Crumbs with crisp up as they cool.
Assembly:
- Churn ice cream base according to ice cream maker according to your unit's instructions.* Once the volume has increased by half and mixture has reached a soft serve consistency, add roasted bananas. If necessary, break up cold roasted banana into chunks before dropping to into ice cream maker.
- Once bananas have been distributed, transfer mixture into an airtight container and let harden in the freezer for at least 45 minutes before serving.
- Serve ice cream with cooled graham cracker crumbs.
Notes
*It takes about 30 minutes to churn ice cream using this compression ice cream machine.
Storage & Leftovers: Keep homemade ice cream covered (preferably in an airtight container) in the coldest part the freezer for up to two weeks.
Nutrition
Calories: 328kcal | Carbohydrates: 37g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 375mg | Potassium: 365mg | Fiber: 1g | Sugar: 28g | Vitamin A: 667IU | Vitamin C: 5mg | Calcium: 197mg | Iron: 0.5mg