In a medium non-stick skillet set over medium heat, add sliced ripe bananas along with turbinado sugar and a pinch of salt. Cook for about 5-10 minutes, stirring gently until golden brown and caramelized. Let cool slightly.

Transfer the cooled caramelized bananas to a blender. Pour in the heavy cream, whole milk, and a dash of cinnamon. Blend until smooth and creamy with no chunks remaining.

Place the blended mixture in the refrigerator to chill until below 40°F (about 1-2 hours).

Once chilled, pour the mixture into an ice cream maker and churn according to machine’s instructions until soft-serve consistency (about 20-25 minutes).

Transfer the ice cream to a pint container, smooth the top, seal tightly, and freeze for at least 4 hours or until fully set.