Homemade Banana Butterscotch Ice Cream

The secret to delicious ice cream is fat content. I love having whipping cream (aka heavy cream) handy; it’s great to make frosting for cupcakes, or just really good on fresh fruits after using a hand-mixer — and you can make ice-cream. If you’re really ambitious and ready for cleaning up post-fun kitchen mess, you could turn whipping cream into home-made butter & buttermilk, where you can flavour your own butter. (So, don’t over-whip the whipping cream; leave the cream to be blended last.)

Sure, I’ve made two-ingredients Nutella banana ice-cream before, where no ice-cream maker was needed. While it satisfied my sweet tooth in a healthy manner, it felt wrong that there was no cream in the ice-cream. I hate buying ice-cream from the store because I get very sick from lactose. It’s hard to understand what “modified milk ingredients” entails. (I’m guessing it’s milk powder?)

Ice Cream MakerSo, I found this little guy from Superstore between $20 and $30. It’s great because it doesn’t use a lot of space. As fun as a hand-cranked one is (yes, I do dream of owning one), which I’ve come to learn that it’s called a sabottiere, this little electrical unit has a maximum churning time of 30 minutes. However, freezing time would require 16 to 24 hours, with this little unit. (It can vary, depending on your ice-cream maker)

This recipe was adapted from Food and Wine. I substituted chocolate with butterscotch chips, which gives the ice-cream a crunchy texture.

Banana Butterscotch Ice Cream

Banana Butterscotch Ice Cream

3 ripe bananas
1 1/4 cups whole milk (Optional: substitute with any lactose-free alternatives, using the same measurements)
1/3 cup sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1/2 cup heavy cream
3 ounces butterscotch chips (I learnt this from the instruction manual, after-the-fact that I should have added the chips 5 minutes before turning off the ice-cream maker — Oops!)

Blended Banana Custard

Blended Banana Custard

  1. In a blender, puree the bananas with the milk, sugar, vanilla, and salt until smooth. Transfer to a bowl and stir in a heavy cream and butterscotch chips.

    Banana and Butterscotch Ice Cream mixture

  2. Pour the banana custard into an ice cream maker and freeze according to the manufacturer’s instructions.
    Transfer the ice cream to an airtight container and freeze until firm; mine took overnight.
    Let stand at room temperature for 10 minutes before serving. (I totally ignored this part, but I had fun scraping it with my ice-cream scoop.)