The weather is heating up, which in my house means one thing: ice cream season is officially open. (Though let’s be real—did it ever actually close?) After eyeing the Ninja Creami for months and assuming it was just another overhyped kitchen gadget destined for the back of the cabinet, I caved. And guess what? It’s absolutely worth the counter space.
This Roasted Banana Ice Cream is the perfect way to break it in. It’s creamy, rich, and packed with deep banana flavor—basically what happens when banana bread decides it wants to be a summer treat.
This recipe takes bananas to their final form—roasted, caramelized, and blended into silky perfection. There’s no fancy custard base or tempering of eggs involved. It’s as low-effort as it gets for something that tastes like you put in a lot of effort.
•Roasting the bananas caramelizes the sugars and brings out a rich, deep flavor—far superior to raw banana.
•Ninja Creami magic means no need for an ice cream maker or churning—just blend, freeze, and press a button.
•A touch of lemon juice balances the sweetness and keeps the banana flavor bright, not flat.
•Super customizable: Add chopped nuts, swirl in caramel, or sprinkle with crushed cookies before processing.
•Use ripe bananas with plenty of brown spots—they roast better and bring more flavor.
•Don’t skip the roasting step—it’s where the flavor really develops.
•Let it freeze for the full 24 hours before processing in the Creami for the best texture.
•Re-spin if needed after the first processing cycle to get that ultra-creamy consistency.
•Top it off! Try a drizzle of salted caramel sauce and some chopped peanuts or candied pecans for a sundae situation.
Roast the Bananas
1.Preheat your oven to 400°F.
2.Slice bananas into 1/2-inch pieces and toss them with brown sugar and butter in a 2-quart baking dish.
3.Bake for 40 minutes, stirring once halfway through, until the bananas are caramelized and soft.
Make the Ice Cream Base
1. Scrape the roasted bananas and syrup into a blender or food processor.
2.Add whole milk, granulated sugar, vanilla extract, lemon juice, and salt.
3.Blend until the mixture is smooth and creamy.
Freeze and Process
1. Pour the mixture into your Ninja Creami pint container and freeze for at least 24 hours.
2.When ready, process using the Ice Cream function.
3.If it looks crumbly after the first spin, do a “re-spin” to smooth it out.
This Roasted Banana Ice Cream is proof that the Ninja Creami is no one-hit wonder—and that bananas are far more exciting than just a breakfast topping. With just a handful of ingredients and almost no effort, you get a creamy, dreamy dessert that hits all the right notes. Make it once, and you’ll never toss an overripe banana again.
Give this one a try, and let me know—are you officially a Creami convert too?
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Roasting bananas in butter and brown sugar gives them a deep, rich butterscotch flavor, which enhances their abundant natural sweetness.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe works with all ice cream maker. After pureeing, chill the mixture in the refrigerator, then freeze in your ice cream maker according to manufacturer's instruction.
Hi, I’m Lanne! By day, I’m a Sales Consultant, and by night, I escape to my happy place—the kitchen. Here, I whip up meals that strike the perfect balance between healthy and indulgent. Whether it’s a nourishing dinner or a fun treat, I believe food should feed the soul and spark joy. Let’s cook, laugh, and savor every bite together!
