Best Bananas Foster Ice Cream Recipes

BANANAS FOSTER ICE CREAM CAKE

Steps:

• Preheat oven to 350°F Spray two 8-inch round cake tins with cooking oil. Flour lightly.
• In a medium mixing bowl, mix together cake mix, water, 1/2 cup softened butter and eggs at low speed. Then beat at medium speed for 4 minutes. Pour batter evenly into pans and bake for 22-25 minutes or until a toothpick inserted into the center of each cake comes out clean. Cool in pan on wire rack for 30 minutes. Then place cakes in the freezer until ready to assemble.
• Toast chopped pecans on a baking sheet in the oven for 8-10 minutes or until fragrant and lightly browned. Set aside to cool.
• Pour caramel ice cream topping into a small bowl. Add 1/2 teaspoons cinnamon and whisk until fully incorporated. Set aside. Reserve remaining caramel sauce for drizzling the cake later.
• In a large skillet over medium-high heat, melt 2 tbs. butter. Once the butter begins to bubble slightly, add sliced bananas. Saute for 2 minutes. Then add half of the caramel sauce mixture, stir until bubbling, remove from heat and set aside to cool for 15 minutes. Refrigerate until ready to place atop the cake.
• To assemble, place one cake layer onto a cake plate. Top with half the ice cream, making sure to leave at least 1/4 inch of space around the edge of the cake (to allow for melting and settling). Sprinkle with toasted pecans and drizzle with reserved caramel sauce.
• Return both ice-cream-topped cake and ice cream carton to freezer for 30 minutes. Then add second layer of cake, top with ice cream and sprinkle with pecans.
• To finish off, place bananas in a mound atop the cake. Drizzle around the edges of the cake with remaining caramel sauce and sprinkle with remaining pecans.
• Freeze for 2-4 hours or until ready to serve. If the cake is frozen-hard, allow to sit at room temperature for 5-8 minutes or until softened to your liking.
• Freeze any remaining cake.

BANANAS FOSTER ICE CREAM

Steps:

• Cut the banana into a few pieces and place in the bowl of a food processor along with the brown sugar blend, rum, and banana liquor. Pulse until smooth. Pour in the evaporated milk, low-fat milk, almond extract, and vanilla pudding; pulse until evenly blended. Pour into a bowl and refrigerate at least 30 minutes.
• Transfer the chilled banana mixture to the cylinder of an ice cream maker; freeze according to manufacturer's directions.

FLAMING BANANAS FOSTER WITH VANILLA ICE CREAM AND HONEY SEA SALT PEANUTS

Steps:

• Combine the peanuts and honey in a small bowl and season with salt, to taste. Set aside.
• In a large skillet over medium heat, add the butter, sugar and cinnamon, stirring to combine until the sugar melts, about 3 minutes. Add the bananas and saute until a thick caramel coats the bananas and they begin to soften, about 3 to 5 minutes. Divide the ice cream evenly among serving bowls, spoon honey nuts over the ice cream and top with a light sprinkle of sea salt. Add the rum to the pan with the bananas and carefully ignite with a torch lighter, match, or by gently tipping the pan into the burner flame. Shake the pan until the flames subside. Spoon the bananas over ice cream and peanuts and serve.

BANANAS FOSTER WITH ICE CREAM

Steps:

• In small microwavable bowl, mix caramel topping and rum. Microwave uncovered on High 30 seconds or until very warm. Stir in bananas.
• Scoop ice cream into dessert dishes; top with banana mixture.

BANANAS FOSTER ICE CREAM POPS

Steps:

• Melt the butter in a large skillet over medium-high heat. Stir in the brown sugar, dark rum, vanilla, cinnamon and 1/4 teaspoon salt and cook, stirring frequently, until the alcohol is cooked off, the mixture is bubbling and thickened, and the sugar is mostly dissolved, 2 to 3 minutes. Add the heavy cream and bananas and cook, stirring, until the bananas are just warmed through and coated with the sauce, 1 to 2 minutes.
• Transfer the mixture to a blender and blend until smooth. Evenly divide among six 3.1-ounce frozen pop molds (1/3 cup per mold), making sure to leave a little space at the top and using a rubber spatula to scrape out the filling if needed. Sprinkle the top of each pop with some pecans and gently press to adhere. Insert the pop sticks and freeze until solid, at least 6 hours but preferably overnight. To serve, run the frozen molds under warm water before unmolding. The pops can be frozen for up to 1 month.

BANANAS FOSTER ICE CREAM

Steps:

• In food processor, place bananas, milk and brown sugar. Cover; process 45 seconds or until smooth and creamy. Add rum exteract and vanilla; process with 4 or 5 quick on-and-off motions to combine.
• Transfer mixture to container with tight-fitting lid. Freeze at least 1 hour 30 minutes, stirring occasionally, until desired consistency.

BANANAS FOSTER SALTED CARAMEL ICE CREAM TOPPING

Steps:

• 1. Prepare this recipe ahead of time: https://www.justapinch.com/recipes/dessert/other-dessert/new-jersey-salted-caramel.html?p=10
• 2. Place all ingredients in the saucepan, if you intend to flambe table side, do not add brandy/rum/or even banana liqueur now. If not, do so.
• 3. This is different than a typical bananas foster, because it is accenting the caramel instead. If you aren't flambe-ing, cook until the alcohol is for the most part cooked out. Stirring and re-thickening back to a nice caramel.
• 4. To flambe, place in a thick glass ice cream dish or ceramic bowl, put about 1/2-1 tablespoon of brandy/rum/banana liqueur and light.
• 5. This serves about 4 people over 2 scoops of ice cream each, and what was left if pictured in this jar. Perhaps 6-8 servings altogether.

BANANAS FOSTER ICE CREAM PASTRY

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper. On lightly floured surface, unfold pastry sheet. Roll into 10-inch square, carefully smoothing creases. Using 4- to 5-inch round cutter, cut out 4 rounds. Place on cookie sheet.
• Bake 10 to 15 minutes or until golden brown and puffed.
• In 10-inch skillet, cook butter and brown sugar over low heat 2 minutes or until sugar is melted. Stir in orange juice, water, vanilla, cinnamon and salt. Cook 2 minutes, stirring constantly with whisk, until mixture is blended and smooth. Add bananas; cook 1 minute. 4 Place pastry rounds on serving plates. Top each with about 1/2 cup banana mixture and 1/4 cup ice cream. Drizzle with any remaining sauce. Sprinkle with toasted pecans; serve immediately.

BANANAS FOSTER ICE CREAM CAKE

Steps:

• Preheat oven to 350F. Spray 3 (9 inch) round cake pans with nonstick baking spray with flour. Set aside. In a large bowl, beat cake mix, eggs, 1/2 cup water, and butter at low speed with an electric mixer until moistened, approximately 30 seconds. Increase speed to medium; beat 4 minutes. Stir in pecans. Divide batter evenly among prepared pans. bake according to package directions. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
• Using an ice cream scoop, place 10-12 small scoops of ice cream on a baking sheet (approximately 2 cups ice cream). Freeze 30 minutes. On a cake plate, place 1 layer, bottom side up. Top with one third of remaining ice cream, smoothing with an offset spatula. Repeat procedure twice. (For best results, freeze cake 20 minutes after adding each layer of ice cream.) Place scooped ice cream around edge of cake, leaving center open. (Scoops should be touching.) Freeze at least 1 hour.
• Make the caramel rum sauce: In a medium saucepan, cook butter, brown sugar, and cinnamon over low heat until sugar melts. Remove from heat; add rum and 2 tablespoons water. Return to heat, stirring until sauce is thick and smooth, approximately 10 minutes. Let cool. To serve, pile banana slices in center of cake. Top with 3/4 cup cooled Caramel Rum sauce. Serve remaining sauce with cake.

BANANAS FOSTER ICE CREAM CAKE

Steps:

• Preheat oven to 350?F Spray two 8-inch round cake tins with cooking oil. Flour lightly.In a medium mixing bowl, mix together cake mix, water, 1/2 cup softened butter and eggs at low speed. Then beat at medium speed for 4 minutes. Pour batter evenly into pans and bake for 22-25 minutes or until a toothpick inserted into the center of each cake comes out clean. Cool in pan on wire rack for 30 minutes. Then place cakes in the freezer until ready to assemble.Toast chopped pecans on a baking sheet in the oven for 8-10 minutes or until fragrant and lightly browned. Set aside to cool.Pour caramel ice cream topping into a small bowl. Add 1/2 teaspoons cinnamon and whisk until fully incorporated. Set aside. Reserve remaining caramel sauce for drizzling the cake later.In a large skillet over medium-high heat, melt 2 tbs. butter. Once the butter begins to bubble slightly, add sliced bananas. Saute for 2 minutes. Then add half of the caramel sauce mixture, stir until bubbling, remove from heat and set aside to cool for 15 minutes. Refrigerate until ready to place atop the cake.To assemble, place one cake layer onto a cake plate. Top with half the ice cream, making sure to leave at least 1/4 inch of space around the edge of the cake (to allow for melting and settling). Sprinkle with toasted pecans and drizzle with reserved caramel sauce.Return both ice-cream-topped cake and ice cream carton to freezer for 30 minutes. Then add second layer of cake, top with ice cream and sprinkle with pecans.To finish off, place bananas in a mound atop the cake. Drizzle around the edges of the cake with remaining caramel sauce and sprinkle with remaining pecans.Freeze for 2-4 hours or until ready to serve. If the cake is frozen-hard, allow to sit at room temperature for 5-8 minutes or until softened to your liking.Freeze any remaining cake.Source: food.com