Step 1

Melt butter to a small saucepan over medium heat.

Step 2

Add sliced bananas to the butter. Sprinkle 2 TBSP brown sugar and 1/4 tsp ground cinnamon over the bananas, stirring to combine.

Step 3

Cook for 2-3 minutes, stirring occasionally, then flip bananas and cook for 2-3 minutes on the other side.

Step 4

Remove from heat once sugar is dissolved and bananas are caramelized.

Step 5

In a small bowl or large measuring cup, combine bananas and the syrup they created, remaining cinnamon, vanilla extract, and whole milk.

Step 6

Use an immersion blender to puree well.

Step 7

Add heavy cream and whisk to combine. Taste mixture and add another tablespoon of brown sugar, if needed, stirring to dissolve.

Step 8

Transfer mixture to a Ninja Creami pint container, being careful not to exceed the max fill line.

Step 9

Close pint lid and transfer to a level surface in your freezer. Freeze for at least 24 hours.

Step 10

Remove pint from freezer and take off lid. Place pint into the outer bowl of the Ninja Creami and secure the outer bowl lid.

Step 11

Place bowl apparatus into the Ninja Creami machine, locking into place. Select the Ice Cream function and allow the cycle to complete.

Step 12

Remove pint from machine and check the texture. If ice cream appears crumbly, insert back into the machine and use the Re-spin button to process again. If it's still crumbly after that, add another tablespoon of milk and Re-spin again.

Step 13

If you're adding nuts, create a well in the ice cream that's about 1/2-inch wide and extends to the bottom of the pint. Add chopped nuts to the well. Return the pint to the machine and use the Mix-in function to incorporate the nuts into the ice cream.