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Banana Pecan Ice Cream

This Banana Pecan Ice Cream is the ultimate decadent frozen treat, making it a perfect end to a BBQ, or any outdoor festa.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: Brazilian
Servings: 1 .5 Quarts
Author: Aline Shaw


  • 6 bananas about 6 cups
  • 1 14 oz can of sweet condensed milk
  • 14 oz of heavy whipping cream
  • 1/2 cup brown sugar
  • 1 cup chopped pecans
  • Pinch of salt
  • 2 Tbsp water


  • Add the pecans, the sugar, the water and the salt to a skillet.
  • Cook over medium heat until the sugar has caramelized - stay close by, to make sure it doesn't burn.
  • When the caramel thickens, turn off the heat, leave it in the skillet, and set it in a cool place to dry.
  • Add the bananas, and the condensed milk to a blender.
  • Then use the empty can of condensed milk, and fill it up with the cream, then add that cream to the blender as well.
  • Blend well until everything is combined and frothy. Like a smoothie.
  • Add to an ice cream machine to churn. Churn until its starts to firm up like a milk shake, and then add the nuts to be folded in, very slowly.
  • Keep churning about 10 more minutes.
  • Pour to a tin pan, or an ice cream container. Freeze overnight.

Bom Apetite!!