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Infused Banana Ice Cream

Infused Banana Ice Cream with chocolate

A great way to get a lot of banana flavour is to infuse very ripe bananas with the milk and cream. I also added melted chocolate at the end of churning because who doesn’t like chocolate. This recipe is inspired by “Hello my name is Ice Cream” by Dana Cree.


IngredientWeight (g)Amount (%)
Egg yolk80.07.77
Skim milk powder60.05.83
Vanilla extract5.00.49
Banana 3-4


Use 3-4 very very ripe bananas.
Heat the milk, cream and sucrose until boiling.
Infuse with bananas and store in fridge for 2-24 hours. The longer the more flavour you will get.
Strain bananas.
Ok now your mix will have lost some weight. The cream+milk+sucrose should weigh 830g, your mix now probably weighs around 700g.
Add back cream and milk (50/50) for the weight lost in the infusion. (approx 100-150g)
Combine all other dry ingredients and mix well.
Start heating the mix in a pot.
Whisk in the dry ingredients.
Add the egg yolks and whisk to combine.
Slowly heat to 83C (181F) while stirring.
Transfer to a ziplock bag and chill in cold water or ice water.
Add the vanilla extract (can also be added just before churning)
Age in fridge for at least 4 hours or best overnight.
Run in ice cream machine.
If adding chocolate
Melt 100g dark chocolate with 1 tsp neutral coconut oil. (I melt in the microwave)
When the ice cream is almost done, pour in the chocolate in a fine drizzle.


Weight1029.0 g
Final weight987.8 g
Evaporation41.2 g
Evaporation %4.0 %
Butter fat17.2 %
Other fat2.2 %
Total fat19.4 %
Sugar17.8 %
MSNF10.7 %
Other solids1.6 %
TSNF30.3 %
Total solids49.9 %
Water50.1 %
Stabilizers0.20 %
Stabilizers/Water0.40 %
Egg yolks8.1 %
Egg yolk lecithin0.7 %
PAC se286.2
PAC salt2.0
PAC alcohol1.8
PAC total290.0
PAC normalized570.8
FP SE-3.7 C, 25.4 F
FP MSNF-0.5 C, 31.1 F
FP Salt-0.3 C, 31.5 F
FP Alcohol-0.1 C, 31.7 F
Freezing point-4.6 C, 23.8 F
Frozen water @-14.0 C, 6.8 F62.4 %
Temp at 65%-15.1 C, 4.8 F
Temp at 70%-17.8 C, 0.0 F
Temp at 75%-21.2 C, -6.2 F

6 thoughts on “Infused Banana Ice Cream”

    1. The infusion works in a white base as well. Just use your favorite fior di latte recipe.
      Or replace the egg yolks with lecithin or other emulsifier and re-balance.

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