No-Churn Roasted Banana Dulce de Leche Ice Cream

Steps to Make It - Gather the ingredients. Position a rack in the center of the oven and heat to 425 F. Line a large baking sheet with foil and spray generously with cooking spray.

Steps to Make It - Place 4 ripe bananas, peeled and quartered cut-side up on the baking sheet and sprinkle with 1/4 cup packed light brown sugar.

Steps to Make It - Roast the bananas until softened and the sugar is caramelized and bubbly, 12 to 15 minutes.

Steps to Make It - Carefully scrape the still-hot bananas and all their sticky juices into a blender. Add 1 (14-ounce) can dulce de leche or cajeta, 1 tablespoon vanilla or rum, 1/4 teaspoon fine salt, and 1/4 cup of the heavy cream and blend until smooth. The mixture will be very thick, so use the blender tamper to help it blend.

Steps to Make It - Whip the remaining 1 3/4 cups heavy cream in a large bowl or the bowl of a stand mixer fitted with the whisk attachment until stiff peaks form (do not over whip).

Steps to Make It - Use a silicone spatula to fold the banana mixture into the whipped cream until mostly incorporated but a few streaks are still showing.

Steps to Make It - Scrape the ice cream base into a 9 x 5-inch loaf pan or freezer container with a 7-cup capacity and smooth the top. Lay plastic wrap directly on the surface of the ice cream, cover tightly, and freeze until solid, at least 8 hours, preferably overnight.