Food & Wine

Allysa Torey’s Banana Pecan Ice Cream

Allysa Torey opened Magnolia Bakery, home of those famously beautiful baked goods, in New York's Greenwich Village in 1996. She now lives on a small farm in upstate New York with her two children, where she raises organic dairy cows, writes, gardens, walks with her dogs, and​, of course, bakes.  

Most of my life is spent cooking, baking, gardening, talking about food, and writing about food. When we have houseguests visiting for the weekend, they think it’s a bit crazy when over our first cup of coffee we’ve already planned out our menu for the entire day. I love food. I love creating new recipes. Although I love to spend time in the kitchen, I always try to keep things simple, and I avoid recipes that are fancy with unnecessary steps.

photo by John Kernick

Banana Pecan Ice Cream

This is the easiest ice cream in the world to make, and so incredibly rich, creamy, and delicious that no one will ever guess that you didn’t slave over a custard base.

makes about 1 quart


  • 1 cup mashed very ripe bananas
  • One 14-ounce can sweetened condensed milk
  • ¾ cup heavy cream
  • 1 cup coarsely chopped toasted pecans (see Note)


  1. In a medium-size bowl, stir together the bananas and milk. Add the cream and whisk until well blended. Pour the mixture into an 8 x 8 x 2-inch glass baking dish. Cover tightly with plastic wrap and place in the freezer for 2 hours, stirring every half hour. Pour into an ice cream machine and freeze until partially set, about 20 minutes. Stir in the pecans, and continue freezing until firm, about 5 more minutes, following the manufacturer’s instructions.
  2. Note: To toast the pecans, place on a baking sheet in a 350ºF oven for 15 minutes, or until lightly browned and fragrant.

Excerpted from At Home with Magnolia, by Allysa Torey. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


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