Creamy Banana Ice Cream with Almond Praline

Course Dessert, Ice Cream
Difficulty Medium
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 1 litre


For the banana ice cream

  • 2 tsp vanilla essence
  • 200 g sugar
  • 8 egg yolks
  • 500 ml whipping cream
  • 500 ml whole milk
  • 2 tbsp manjar blanco from above
  • 800 g bananas (weight with peel) or 600g banana pulp

For the almond praline

  • 100 g almonds
  • 120 g sugar


For the banana ice cream

  1. Peel, chop and freeze the bananas completely. Try to make the slices not be one on top of the other to make it easier for your food processor later.

  2. Put in a pot the cream, milk, vanilla essence and half the sugar (roughly).

  3. Add the other half of the sugar to the egg yolks and whisk immediately as the yolks form a skin if the sugar is on them for a while.

  4. Heat up the milk and cream until steam comes out (not boiling).

  5. Add roughly a quarter of the milk on the egg yolks and whisk really fast so you don't make scrambled yolks. Then add the rest with confidence and whisk.

  6. Pass through a sieve and into the pot again and cook on medium-low heat while stirring.

  7. Cook until you get coating consistency which is when you take your spoon or spatula out from the mix and if you make a line with your finger across it's not erased immediately. You know you're close to this point when the foam on top of the mix disappears. Don't over-cook it or it will split.

  8. Transfer to an ice bath to stop the cooking process and wait for it to cool down to room temperature.

  9. Transfer to a large container (so it freezes faster) and take to the freezer until completely solid (6-8 hours).

For the almond praline

  1. Make a direct caramel by first adding only a thin layer of sugar on a pan. 

  2. After a while on medium-low heat you'll see that on certain patches it will start to melt. As this happens sprinkle more sugar (still thin layers) on them.

  3. At one point you're going to want to stir it but don't because putting a spatula or spoon it will make it cristalize. Instead use the handle of the pan to move everything around if you need it.

  4. Once it's all melted and golden (if it' too dark it turns bitter), turn off the heat and immediately add the almonds and stir them in really quickly (now you can use a spatula). Once they're coated, transfer to a silpat or baking paper on a heat resistant surface. Be reaaaaally careful because this is HOT so keep kids away for this step.

  5. Once they're completely cool you can chop it up to the size you prefer. I wanted it chunky so I could feel it in the ice cream.

  6. Keep in the freezer while we wait for the crème anglaise and bananas to freeze so it doesn't melt the ice cream when we mix it in.


  1. Put the crème anglaise and bananas in the food processor on high until completely smooth,

  2. Mix the ice cream with the praline and transfer to the freezer until completely frozen and then we can eat it.

Recipe Notes

IF YOU HAVE AN ICE CREAM MACHINE: Blend the fresh bananas with the crème anglaise once it's at room temperature and put it on your ice cream machine as usual. // IF YOU DON'T HAVE A FOOD PROCESSOR BUT YOU DO HAVE A MIXER (STAND OR HAND-HELD): Blend the fresh bananas with the crème anglaise once it's at room temperature. Put to freeze in a container until solid. Put in mixer on full speed until soft. Freeze until solid. Put in mixer on full speed until soft and mix with the praline. Freeze until solid and eat :)