Baskin-Robbins Banana Dulce de Leche Copycat Recipe (First Try)
This new flavor is a sweet dream - ripe banana ice cream swirled with rich, caramel-like dulce de leche. The banana flavor is natural and creamy, not artificial, while the dulce de leche adds ribbons of deep caramel sweetness throughout every scoop.
Ingredients
Main ingredients
- ripe bananas (about 2 medium) 1 cup
- heavy cream 1.5 cups
- whole milk 1 cup
- large egg yolks 4 pieces
- granulated sugar 0.75 cup
- dulce de leche (store-bought or homemade) 0.75 cup
Seasonings/Sauce
- pure vanilla extract 2 tsp
- kosher salt 0.25 tsp
Nutrition summary
Carbohydrates
29 g
44%
Protein
4 g
6%
Fat
14 g
50%
Cooking steps
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1
In a medium saucepan, combine whole milk and heavy cream. Heat over medium heat until steaming and small bubbles form at the edges (do not boil), about 3-4 minutes.
-
2
In a mixing bowl, whisk together egg yolks, sugar, and salt until pale and slightly thickened. Slowly temper the hot milk mixture into the egg yolks, whisking constantly, then pour back into the saucepan.
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3
Cook the custard base over medium-low heat, stirring constantly with a spatula, until the mixture thickens and coats the back of a spoon (170–175°F), about 5–7 minutes. Do not let it boil. Remove from heat immediately.
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4
Blend the ripe bananas and vanilla extract with the hot custard base using a blender or immersion blender until completely smooth. Chill the mixture over an ice bath, then refrigerate until fully cold (at least 3 hours or overnight).
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5
Churn the banana custard in an ice cream maker according to the manufacturer's instructions until softly set. For signature Baskin-Robbins texture, churn to soft-serve consistency, then fold 2/3 of the dulce de leche in by hand to create caramel ribbons. Transfer to a container, swirl in remaining dulce de leche, and gently fold to leave thick ribbons throughout.
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6
Cover with parchment paper touching the surface and freeze until firm, at least 4–6 hours. For easy scooping, let sit at room temperature for 5 minutes before serving.
Personalized Q&A
Q. How close is this Banana Dulce de Leche copycat to the Baskin-Robbins original?
This recipe uses a French vanilla custard base and pureed ripe bananas for the most natural, creamy flavor, just like Baskin-Robbins. Swirling thick, authentic dulce de leche in the final step closely matches the signature caramel ribbons of the Baskin-Robbins version. The technique of churning to soft-serve consistency and then folding in the dulce de leche by hand ensures the ribbons stay intact and mimic the scoop shop texture.
Q. Is this recipe difficult to make at home?
This recipe is rated NORMAL in difficulty. It requires making a custard on the stovetop, blending, chilling, and churning in an ice cream maker, then folding in dulce de leche for the signature swirl. While there are several steps, they are straightforward with basic kitchen equipment, and no advanced pastry skills are needed.
Q. Can I substitute any ingredients in this recipe?
You can substitute store-bought dulce de leche for homemade if you prefer. For dairy-free needs, you might try coconut cream in place of heavy cream, but the texture and taste will change. If you don't have whole milk, 2% milk works but be aware the result will be less rich. Use overripe bananas for the best natural flavor.
Q. How many calories are in one serving of this homemade Banana Dulce de Leche ice cream?
Each 113g (standard scoop) serving contains about 260 kcal, with 29g carbs, 4g protein, and 14g fat.
Q. Can I make this ice cream without an ice cream maker?
Yes! For a no-churn version, whip the heavy cream to soft peaks, blend with chilled banana custard and condensed milk, fold in dulce de leche, and freeze until firm. The texture will be slightly different but still creamy and delicious.
