Brown Butter Banana Ice Cream… say that three times fast! Omygosh y’all, I think I’ve found it–my absolute favorite ice cream combo. I’ll confess, I’ve been on a major ice cream bender lately.
I may or may not be making a batch of homemade ice cream every week. I promise it’s in the name of honing in on my skills. That’s not a problem with you, right? I’ve made “birthday” cake batter, double stuffed oreo, banana, and vanilla for my ice cream purest hubby.
These ice creams begin with the same base recipe and then I add fun mix ins. Oh and when I want ice cream, it’s like a let’s hurry up and make this ice cream so we can eat some. Cooking the base to melt the sugar and letting it cool for hours is totally not my style, so hopefully you can appreciate my speedy ice cream process!
Remember my sweet friend Rachel’s garden themed baby shower? We’ll she just had her baby! We took this batch of ice cream over to their house last night in exchange for some baby time. Their little one is so precious and everyone loved the ice cream. Grab a spoon, I’m in the mood for sharing. Enjoy!Print
Brown Butter Banana Ice Cream with Nutella Swirl
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 1.5 quarts 1x
- 1 tablespoon unsalted butter
- 2 cups whipping cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 ripe bananas
- 1 teaspoon vanilla
- pinch of salt
- 1/4 cup nutella
- Slowly heat butter over medium high heat until it begins to brown. Remove from heat and transfer to a small bowl. Place in freezer for a few minutes to cool. You still want it to be liquid but just cooled down a bit so it doesn’t curdle or heat up the milk when you add it to the base.
- In a blender, place cream, milk, sugar, bananas, vanilla, salt, and cooled butter. Process until smooth. Pour base into ice cream maker and churn until it gets to soft serve consistency.
- While ice cream maker is churning, slowly spoon nutella into ice cream to create swirls. Continue churning a few more minutes. Place in freeze safe container with lid and freeze until you’re ready to eat! Freeze 1-2 hours before serving for “traditional” ice cream texture.
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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Aww..congrats to your friend, Rachel! So so exciting ;). And this ice cream …where is my spoon? Love all the flavors going on here! The weather’s warming up, and I’ve def been eating my share of ice cream lately. Couple of weeks ago, the dinner theme for our weekly small group meeting was bacon (it changes every week). Someone brought homemade vanilla ice cream with caramelized bacon bits and oh my goodness…amazing! I don’t have an ice cream maker so either I’ll borrow it from him or just hand him the recipe ;). Thanks for sharing! oh and btw, love the new look, Kristina! Hope you’re doing well.
Kristina LaRue says
Thanks Min!! She’s the sweetest little babe! I bet the bacon ice cream would be good…such a unique combo but I’m all about sweet and salty. I love the idea of a themed meal for small group. You must have a fun group of foodies!