Brown Butter Banana Ice Cream

Brown Butter Banana Ice Cream |

You know how people talk about having pregnancy brain? Well, I’m pretty sure I have an equally as debilitating condition known as ‘wedding brain.’

It causes you to do things like photograph entire recipes without a memory card in your camera (just happened a few days ago), and attempt to lick self-sealing envelopes (happened yesterday). I also forgot a close family member’s last name when I was editing our guest list this past weekend.

So, there’s that.

Brown Butter Banana Ice Cream |

Oh yeah, and this is a little embarrassing, but you know those microfiber cloths that come with steam mops? Well, I had one hanging in my bathroom the other day and I accidentally almost put it on my head instead of a turbie twist. [And yes, I totally use a turbie twist. Judge me.]

Is this normal? Please tell me it is! I’m beginning to worry and I’m still more than six months out.

Thankfully, I still had some of this brown butter banana ice cream left in the freezer when both of these things happened. Ice cream is perfect for these situations.

Brown Butter Banana Ice Cream |

And this particular ice cream is even more comforting.

This recipe is a twist on The Craft of Baking’s brown butter ice cream. Honestly, when I first glanced at the ingredient list, I was a little shell-shocked. An entire stick of butter? Not to mention egg yolks, heavy cream, and whole milk.

I’m all for rich desserts, but even this sounded a little over the top to me.

Brown Butter Banana Ice Cream |

Though this ice cream is definitely rich–I can’t deny that–it is not nearly as decadent as it first appears. The brown butter is simply a flavoring agent, and used to help infuse the milk, cream, and sugar mixture with that signature nutty and caramelized flavor that it is so well known for.

After this mixture is refrigerated overnight, you simply strain out any of the cold, browned butter solids, and discard them. This infused milk mixture is the base for the ice cream custard.

I’m not gonna lie, I’m still a little saddened at the idea of throwing away perfectly good brown butter–so feel free to reserve them, melt them, and use them in some other way! [Brown butter banana bread for a friend?]

Brown Butter Banana Ice Cream |

I mean, brown butter, creamy banana, vanilla bean seeds, ice cream.

What’s not to like about this?

Brown Butter Banana Ice Cream |

Brown Butter Banana Ice Cream

Yield: 1 Pint
Prep Time: 16 hours
Cook Time: 20 minutes
Total Time: 16 hours 20 minutes


  • 4 ounces (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 1 and 1/2 cup whole milk
  • 1/2 cup sugar
  • 4 large egg yolks
  • 1/2 vanilla bean, scraped
  • 1/4 teaspoon salt
  • 2 ripe bananas, mashed


  1. Place the butter in a small saucepan and cook over medium heat, stirring frequently, until butter is dark brown and very fragrant (it should have a caramelized, nutty smell)–don’t worry if there are some burnt butter solids on the bottom of the pan. Allow the butter to cool for 5 to 10 minutes, and then whisk in the heavy cream followed by the milk.
  2. Place mixture in a large container, cover, and refrigerate and allow browned butter to infuse in the cream overnight.
  3. In a large bowl, whisk together the egg yolks and 1/4 cup of sugar vigorously with a stiff whisk until pale yellow in color–otherwise known as the ribbon stage.
  4. Stir the chilled milk mixture with a spoon, scraping the bottom and sides of the pan to remove any large chilled butter pieces. Strain the mixture through a fine-meshed sieve into a medium saucepan–discard the solid butter pieces (or alternatively, use for another baked good recipe). Add the remaining 1/4 cup of sugar and the scraped vanilla bean seeds. Place the mixture over medium-high heat and bring to a full boil–remove from the heat immmediately.
  5. Temper the egg yolk mixture with the hot milk, whisking until combined. Add the salt and mix well.
  6. Place the custard in a clean container and allow it to chill completely in the fridge. Once chilled, stir in the mashed bananas and refrigerate overnight, or minimum 6-8 hours.
  7. Freeze the ice cream mixture in an ice cream maker, according to the manufacturer’s instructions. Serve immediately (if you prefer a softer, froyo texture, or place in an airtight container and freeze for at least 2-3 additional hours to firm the ice cream. Cover the surface of the ice cream with plastic wrap to prevent ice crystals  from forming.


Ice cream can be stored in an airtight container in the freezer for up to 5 days.

Adapted from The Craft of Baking’s Brown Butter Ice Cream.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 20gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 200mgSodium: 212mgCarbohydrates: 28gFiber: 1gSugar: 23gProtein: 6g

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