Roasted Banana Stracciatella Ice Cream


Things that are bananas:

-The London Olympics opening ceremony. Did you see the corgis?!

-Kristen Stewart cheating on Edward with some old man. 

-Last weekend I was preparing to go to Orange County; this weekend, Kabul. 

-This roasted banana ice cream:

Truly bananas.

Before we get to the ice cream, yes, I’m going to Afghanistan. At first I was really nervous and I went back and forth for a couple of days whether or not I would accept this work assignment. After talking to a few people who have been, I felt more comfortable with the idea of going. By no means is Kabul safe but I feel confident in the security efforts of where I will be. I am feeling anxious tonight as I pack and will probably feel really anxious until I get there. I don’t know what to expect. I am excited though for the opportunity. I hope to come back with some great pictures and stories. For now let’s talk bananas!

I had some really ripe bananas this week and I wanted to make something other than the usual banana bread. In comes this roasted banana ice cream. You must love bananas to make this because the banana flavor is very strong. When you roast the bananas it brings out a new dimension and you can definitely taste that in this ice cream. Don’t skimp by using skim milk either! Use whole milk to get that wonderful creamy texture. Also since I like to have a crunch or some kind of texture in ice cream I thought it would be fun to add in chocolate. Instead of mixing in chocolate chips I wanted a finer texture so I thought of my favorite Italian gelato – Stracciatella! 

Stracciatella comes from the Italian verb, stracciato which means “torn apart.” Typically stracciatella is vanilla gelato with shavings of chocolate that appear torn apart or shredded. I wanted to get that same effect here so I melted semisweet chocolate and added some vegetable oil. Then I drizzled the chocolate mixture in to my ice cream maker near the end of the freezing process. It came out really well. It’s the perfect treat before a long journey.  

Roasted Banana Stracciatella Ice Cream
Recipe slightly adapted from Brown Eyed Baker via David Lebovitz
Makes about 1 quart


  • 3 medium-sized ripe bananas, peels
  • 1/3 cup light brown sugar
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 1/2 cups whole milk
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon coarse salt
  • semisweet chocolate (optional)

*Preheat over to 400 degrees F.
*Slice the bananas into 1/2 inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish. Bake for 40 minutes, stirring once during baking, until the bananas are browned and cooked through.
*Scrape the banana and the thick syrup in the baking dish into a blender. Add the milk, granulated sugar, vanilla extract, lemon juice and salt, and puree until smooth.
*Chill the mixture for at least 8 hours (or overnight) in the refrigerator.
*Pour mixture in your ice cream maker and begin freezing according to the manufacturer’s instructions.
*In the meantime, melt about 1.5 to 2 ounces of chocolate in your microwave in 15 second increments stirring each time until the chocolate is melted. Mix in 1/4 teaspoon canola or vegetable oil.
*When there is 5 minutes left in the freezing process, drizzle in the melted chocolate to create the stracciatella. Use as much or as little as you want!


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