Banana Bread Ice Cream

4 servings Prep: 15 m Cook: PT0M Total: 24 h 15 m Beginner
Banana Bread Ice Cream
Banana bread became essential in Louisiana households where overripe bananas were too precious to waste. The humid climate made bananas ripen quickly, but resourceful cooks transformed them into beloved quick breads enriched with local pecans and warm spices. This ice cream captures the essence of grandmère’s banana bread with ripe bananas, cinnamon, nutmeg, and walnuts, often shared warm from the oven with neighbors and family on lazy Sunday afternoons.

Ingredients

  • 1 3/4 cups vanilla protein shake or whole milk
  • 1/4 tsp xanthan gum
  • 1/2 tbsp real sugar + 1 tbsp monk fruit
  • 1 large ripe banana, mashed
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup banana bread crumbs
  • 2 tbsp chopped walnuts (optional)

Step-by-Step Instructions

  1. Mix sweetener blend, xanthan gum, cinnamon, and nutmeg in a pint container.
  2. Blend protein shake (or whole milk) with mashed banana and vanilla extract until smooth.
  3. Ensure banana is completely incorporated with no lumps.
  4. Freeze for 24 hours minimum until completely solid.
  5. Process on LITE ICE CREAM setting in your ice cream maker. If needed, add 1-2 tbsp liquid and re-spin. Mix in banana bread crumbs and walnuts during final processing.

Common Problems and Solutions

Q: Can I make this without an ice cream maker?

A: This recipe is designed for an ice cream maker with a "LITE ICE CREAM" setting. Without one, you can freeze the mixture and stir every 30 minutes for 3-4 hours to break up ice crystals, though the texture won't be quite as creamy.

Q: What if I don't have banana bread crumbs?

A: You can crumble up any [banana bread](/recipes/banana-bread/) or [banana nut bread](/recipes/banana-nut-bread/) you have on hand. Even store-bought banana bread works fine - just dry it out slightly first for better texture.

Tips and Techniques

Use bananas with plenty of brown spots - they’re sweetest for ice cream! And toast those walnuts for extra flavor.

Ingredient Substitutions

  • walnuts: pecans
  • vanilla protein shake: whole milk or half-and-half
  • monk fruit sweetener: additional real sugar

Equipment Needed

  • ice cream maker with LITE ICE CREAM setting
  • blender or immersion blender
  • pint-sized freezer-safe container

Historical Context

Banana bread became essential in Louisiana households where overripe bananas were too precious to waste. The humid climate made bananas ripen quickly, but resourceful cooks transformed them into beloved quick breads enriched with local pecans and warm spices. This ice cream captures the essence of grandmère’s banana bread, often shared warm from the oven with neighbors and family on lazy Sunday afternoons.