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Banana Ice Cream with Caramelized White Chocolate Freckles

yield: 1 quart

Special Equipment

  • 1 large bowl (enough to hold a full gallon-sized Ziploc freezer bag) filled with ice
  • 1 4-quart, thick-bottomed saucepan
  • 1 gallon-sized Ziploc freezer bag
  • 1 ice cream machine/maker


For the Banana Ice Cream

  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 1/2 ounces (3 tablespoons) cream cheese, softened
  • 1/8 teaspoon fine sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup
  • 1 vanilla bean, split, seeds scraped out (seeds and bean reserved)
  • 2 ripe bananas

For the Caramelized White Chocolate Freckles

  • 12 ounces white chocolate, chopped
  • 1/3 cup refined coconut oil


Caramelized White Chocolate Freckles

  • Combine 12 ounces of chopped white chocolate and 1/3 cup refined coconut oil in a saucepan and cook over medium-low heat, stirring, until melted and smooth.
  • Continue to cook, stirring constantly until the mixture becomes a lovely, deep, amber. This should take around 12-15 minutes. Remember to stir constantly, or the chocolate will burn as the color deepens.
  • Remove from heat once the chocolate has caramelized to your liking. Also do not be afraid to remove the chocolate from heat if seems to be caramelizing too rapidly. Let cool, then set aside.

Banana Ice Cream


    • Mix about 2 tablespoons of the milk (from the 2 cups of whole milk) with the cornstarch in a small bowl to make a smooth slurry. Set aside.
    • Whisk 1 1/2 ounces (3 tablespoons) of cream cheese with 1/8 teaspoon of salt in a medium bowl until smooth. Set aside.
    • Fill a large bowl with ice and cold water. Set aside.


    • Combine the remaining milk, 1 1/4 cups heavy cream, 2/3 cup sugar, 2 tablespoons light corn syrup, and vanilla seeds and bean in a 4-quart saucepan.
    • Bring to a rolling boil over medium-high heat, and boil for exactly 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
    • Bring the mixture back to a boil over medium-high heat ad cook, stirring with a heatproof spatula, until slightly thickened (about 1 minute). Remove from heat.


    • Gradually whisk the hot milk mixture into the cream cheese until smooth.
    • Cut the bananas into chunks and puree in a food processor. Blend the bananas into the hot cream mixture.
    • Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold (about 30 minutes).


    • Remove the vanilla bean from the Ziploc bag.
    • Pour the mixture into your ice cream maker and spin until thick and creamy (that is, follow your ice cream maker manufacturer's instructions).
    • When the ice cream is ready, prepare your white chocolate freckles. If the chocolate has hardened, place it in a larger pot containing warm water, and reheat until warm, liquefied, and smooth.
    • When the ice cream is ready, drizzle about half of the warm white chocolate into the ice cream and continue spinning until it is completely incorporated. You will only use half of the white chocolate mixture for the freckles. To store, let cool, then pour into a glass jar and keep covered in the refrigerator. The chocolate will keep for up to 1 month.
    • Pack the ice cream into a storage container and press a sheet of parchment directly against the surface, sealing with an airtight lid. Freeze in the coldest part of your freezer until firm (at least four hours, if not overnight).


    The white chocolate freckles should be made first. Believe me, it will make your life a lot easier to make this first — don’t make the same mistakes I did!)
    Adapted from Jeni’s Splendid Ice Cream
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