Curry.  Banana.  Ice Cream.  When I found this recipe, I flipped.  It sounded AMAZING.  One of the best truffles I’ve ever had was a curry banana flavor.

And there aren’t just plain old bananas in here, either.  No – they are roasted bananas.  And not only that, but roasted with brown sugar and butter.  Is anyone else drooling right now?

These smell incredible when they come out of the oven, covered in sticky brown sugar goodness.  You scrape all that sweet stuff into a blender with whole milk and your favorite sweet curry powder, then into the ice cream maker – simple as that.  I am seriously in love with this ice cream.

I am also in love with this milkshake that I made with it, chocolate syrup, and Bailey’s.  Boozy milkshake for the win!

Curry Banana Ice Cream
adapted from Scoop Adventures

3 medium-sized ripe bananas, sliced into 1/2 inch pieces
1/3 cup packed light brown sugar
1 tbsp butter, cut into small pieces
1 1/2 cups whole milk
2 tbsp sugar
1/2 tsp vanilla extract
1 1/2 tsp freshly squeezed lemon juice
1/4 tsp coarse salt
1 tsp sweet curry powder (I used this one)

Preheat oven to 400 degrees F.

Prepare bananas and toss them with the brown sugar and butter in a small (2-quart) baking dish.  Bake for 40 minutes, stirring once during baking, until the bananas are browned and cooked through.

Scrape contents of the dish (bananas and the thick sugar syrup) into a blender or food processor.  Add the milk, sugar, vanilla, lemon juice, salt, and curry powder, and puree until smooth.

Chill mixture thoroughly in the refrigerator (4 hours).  Pour into your ice cream maker and churn according to manufacturer’s instructions.  Transfer to a plastic container, press wax paper onto surface, and freeze until firm (about 4 hours).