Ingredients
Equipment
Method
- Mash bananas with sugar and lemon juice, then let sit 15 minutes
- Heat cream and milk; whisk yolks with sugar until pale
- Slowly combine hot cream with yolks, cook until 170°F
- Mix in banana blend, strain custard, cover, and chill 4 hours
- Churn custard in ice cream maker for 20–25 minutes
- Add cookie-butter mix during last 5 minutes of churning
- Transfer to container, press parchment on top, and freeze 4 hours
Notes
We test everything in our cozy kitchen (with Sprout as the taste-tester!), but nutrition info is just a ballpark figure. For exact numbers; especially if someone’s counting, try using your own ingredients in a nutrition calculator you trust.
