In all honesty, I can’t remember many details about a lot of my childhood. Sometimes I’m not sure if what I’m recalling are memories told to me or if they are me actually recalling them. However, I very vividly remember going to my great-grandmother’s house for big holidays and having these huge dinners with the entire family present. I’m talking 40-50 people, tables set up in 3 different rooms. We’d be there for hours. As a kid, certain parts were so much fun — always knowing at Easter there would be money in our Easter baskets, sneaking candy out of the candy tray on the counter, or hiding inside the tiny secret closet in the bathroom. Of course, there were some not so fun things – only being able to watch what grandpa had on TV (usually football or The Lawrence Welk Show) is an example. However, not much compares to the memory of being able to watch…and ultimately, eat…homemade, hand-churned ice cream. I used to look in the freezer when we got them to see if it was ready or not. If it wasn’t, I would run out to the barn and see if “the guys” we’re hanging out there churning it and see if I was strong enough yet to churn it myself.
While we aren’t hand-churning ice cream here, making homemade ice cream with my girls is one of my most favorite things. The possibilities are endless and the joy on Skibbles face as she eats one of her favorite foods that she actually made is priceless. Here’s the ice cream maker that we use.
This homemade caramel banana ice cream is so perfect that you don’t need much more to get you through the summer. It’s amazingggg. We all licked the container on this one. There was no going to waste here.
Here’s the recipe:
- 3 ripe bananas cut into 1/2 inch pieces
- 1/4 cup brown sugar
- 1 tbsp unsalted butter cut into pieces.
- 2 1/2 cup whole milk + 2 tbsp divided
- 1 tbsp cornstarch
- caramel sauce recipe
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1 tsp lemon juice
- pinch of nutmeg
- Preheat oven to 400 degrees.
- In baking dish, add bananas, 1/4 cup brown sugar, and 1 tbsp unsalted butter.
- Bake for 40 minutes.
- Once bananas are done baking, move onto the following.
- In a small bowl, combine 2 tbsp milk, and 1 tbsp cornstarch. Set aside.
- Fill a large bowl with ice water. Set aside.
- Make the caramel sauce recipe in a saucepan.
- Once ready, over medium heat, add 1 1/2 cup milk.
- Boil for 3 minutes.
- Remove from head and add the cornstarch mixture.
- Return to heat and thicken for 1-2 minutes.
- In a blender, add banana mixture, caramel mixture, 1/4 tsp salt, 1/2 tsp vanilla, 1 tsp lemon juice, and a pinch of nutmeg.
- Pour into a medium bowl and put in ice bath for 20 mins, whisking occasionally.
- Cover and refrigerator for at least 4 hours (overnight preferred)
- Remove from fridge and add 1 cup of milk until well combined.
- Churn in ice cream maker according to directions.
- Freeze until firm (at least 4 hours).
- Serve! Top with walnuts if desired.
Also be sure to check out our Peanut Butter & Jelly ice cream recipe.
I am hosting Mini Chef Mondays along with 8 fabulous bloggers! Read how Mini Chef Mondays started, plus how to link up!
Join our facebook group to find even more recipes and share recipes too!
Join the Mini Chef Mondays newsletter to get the latest recipes delivered to your email each week! Don’t worry, we will only use your email for Mini Chef Mondays recipes, pinky promise!
Be sure to check out each of their Mini Chef posts as well!
- Chicken Quesadillas // Courtney’s Sweets
- Perfect Guacamole Recipe // Momma Lew
- Patriotic Pudding Cookies // Finding Zest
- Caramel Banana Ice Cream // We’re Parents
- Korean Tacos Crockpot Recipe // Eating Richly Even When You’re Broke
- Minnie’s Cucumber Salad // Giggles, Gobbles and Gulps
- Make Your Own Trail Mix // Vegging at the Shore
- Ice Cream Making with Kids // O’Boy! Organic
- Razzmatazz Iced Lemonade // My Mini Adventurer