Banana Pecan Piloncillo Ice Cream


Preparation info

  • Difficulty


  • Yield: About

    1 Quart

Appears in

Baked: New Frontiers in Baking


By Matt Lewis and Renato Poliafito

Published 2008

  • About

Move over, banana bread. This is the best way to use up any leftover or forgotten ripe bananas hiding in your kitchen. Light in texture and not overly rich, this ice cream was discovered by Matt on a trip to Oaxaca, Mexico. Piloncillo is an unrefined Mexican cane sugar that gives this ice cream a slightly musky molasses flavor. Matt has since become a piloncillo advocate.


  • 1 cinnamon stick
  • ¾ cup firmly packed, grated piloncillo
  • 8 very ripe bananas, peeled, wrapped in aluminum foil, and frozen
  • ½ cup heavy cream
  • ½ cup finely chopped toasted pecans


In a small saucepan over low heat, combine 2 tablespoons plus 1 teaspoon water and the cinnamon stick and simmer until fragrant, about 3 minutes. Add the piloncillo and stir until it is dissolved. Remove from the heat and let cool to room temperature.

Unwrap the frozen bananas, chop them coarsely, and set them aside.

Remove the cinnamon stick from the syrup and pour the syrup into a blender. Add the cream and bananas and blend until smooth and mushy.

Pour into an ice cream machine and freeze, following the manufacturer’s directions. Add the pecans to the ice cream a few minutes before the cycle is finished, or consult the manufacturer’s directions about additions. Since the mixture is partially frozen, it will not take long to freeze—about 10 minutes.