Banana Butter Ice Cream Cone
Banana Butter Ice Cream Cone

Banana Butter & Smoked Vanilla Ice Cream Cone

  By PolyScience Culinary  ,   ,

October 4, 2021


Chef Allison Osorio uses the HydroPro® to prepare whole bananas for a banana butter to use in her twist on a classic ice cream cone.


Smoked Vanilla Ice Cream

595 g Whole milk

165 g Heavy cream

140 g Granulated sugar

40 g Non fat milk powder

40 g Dextrose powder

20 g Glucose powder

3 1/2 g Ice cream stabilizer

2 g Salt

1 Tahitian vanilla bean, scraped

Banana Butter

3 Bananas, whole

226 g Butter

150 g Heavy cream, warmed

2 Cinnamon sticks

2 tbsp Molasses (or honey)

60 g Granulated sugar

TT Salt

To Serve

Chocolate shell

Candied cashews, chopped

Ice cream cones


Smoked Vanilla Ice Cream

In a blender, add granulated sugar, vanilla bean seeds and vanilla pod. Blend on high to infuse the sugar.

In a large bowl combine the vanilla sugar with th remaining sugars and powders. Mix to combine.

In a medium pot, add the milk and cream. Bring to 40ºC over medium heat.

Add the dry ingredients to the pot while whisking.

Transfer the mixture to a blender and mix for 1 minute on medium speed.  While blending, use the Smoking Gun Pro with wood chips of your choice and smoke the ice cream base until it is assertively smokey in flavor.

Strain and cool the mixture 5ºC. Transfer the mixture to a vacuum seal bag and seal.

Cook the mixture en sous vide for 30 minutes at 70ºC.

Cool the mixture completely in an ice bath and store the ice cream base in the fridge for 8-12 hours to mature.

Homogenize the ice cream base and freeze per the directions of your ice cream machine.

Banana Butter

Toast the cinnamon sticks in a dry pan.

Add butter to the cinnamon and brown it over medium heat.

Cool the browned butter slightly so that it begins to solidify, but is still soft and spreadable.

Add whole bananas to a vacuum seal bag and seal. Cook the bananas en sous vide at 62ºC for 2 hours.

Squeeze the bananas into a blender along with their juices and blend on medium speed.

Add the cream to help smooth the mixture. Add the butter in three parts. Add the molasses, sugar. Season with salt to taste.

Reserve in the fridge.

To Serve

Fill the bottom of the ice cream cone with chocolate shell to prevent it from leaking.

Top the chocolate shell with chopped candied cashews.

Top the candied cashews with the banana butter.

Top the banana butter with the smoked vanilla ice cream.

Dip the ice cream in the chocolate shell and serve immediately.

Pastry Chef Allison Osorio is a Southern California native whose love of dessert pulled her out of the corporate world and into the kitchen. She quit her fancy job, took a leap of faith and moved to Paris.

Allison completed her culinary training at the École Gastronomique Bellouet Conseil and landed her dream job with Pierre Hermé (World’s Best Pastry Chef 2016, The World’s 50 Best Restaurants Association) during her time in Paris. Upon returning to SoCal, she joined the team at Bouchon, where she worked under acclaimed Chef Thomas Keller. She was then recruited by Michelin-starred Chef Tim Hollingsworth to head the pastry program for his new venture, Otium Restaurant, in Downtown L.A. Since its opening in 2016, her imaginative and delectable pastries have earned the praise of guests and critics alike.

Today, Allison runs her own pastry consulting business and an online cooking school, School of Quenelle, to share her knowledge and love of ice cream making with culinary students, aspiring ice cream entrepreneurs, and anyone interested in mastering this craft.


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