Banana Sundae With Chili Pepper Marshmallows Recipes

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BLUE MARSHMALLOW SUNDAES



Blue Marshmallow Sundaes image

Scoop up some fun this Fourth of July with these sweet red, white, and blue sundaes.

Provided by Sammy Mila

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 8h10m

Yield 8

Number Of Ingredients 5

1 (7 ounce) jar marshmallow creme
1 tablespoon water, or more as needed
Royal blue food coloring
1 (1.5 quart) container vanilla ice cream
1 cup chopped strawberries

Steps:

  • Stir together marshmallow creme and 1 to 2 tablespoons hot water in a bowl until smooth. Add enough food coloring to reach desired color.
  • Transfer ice cream to a large bowl. Stir with a wooden spoon to soften. Stir in blue marshmallow mixture to create a swirl. Cover and freeze at least 8 hours.
  • Divide ice cream between 8 bowls or sundae glasses. Top with strawberries.

Nutrition Facts : Calories 250.9 calories, Carbohydrate 40.3 g, Cholesterol 36.3 mg, Fat 9.2 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 5.6 g, Sodium 85.8 mg, Sugar 29.9 g

PEANUT BUTTER AND BANANA SUNDAES



Peanut Butter and Banana Sundaes image

Categories     Dairy     Nut     Dessert     Kid-Friendly     Quick & Easy     Back to School     Banana     Peanut     Summer     Birthday     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

1 2/3 cups half-and-half
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
1/4 teaspoon salt
3/4 cup creamy peanut butter (not natural)
1 1/2 pt premium vanilla ice cream
2 firm-ripe bananas, cut crosswise into 1/4-inch-thick slices
Garnish: coarsely chopped chocolate toffee candy such as a Heath bar

Steps:

  • Bring half-and-half, brown sugar, corn syrup, and salt to a boil in a 2-quart heavy saucepan over moderately high heat, whisking until smooth. Remove from heat and whisk in peanut butter until smooth. Transfer to a glass measure or small heatproof pitcher and cool slightly, about 5 minutes.
  • Divide ice cream among 4 bowls, then top each serving with some banana slices and 3 tablespoons peanut butter sauce. (You will have some sauce left over.)

BANANA SUNDAE DESSERT



Banana Sundae Dessert image

This banana sundae dessert is sure to be a family favorite! You get a taste of chocolate, banana and strawberries in every bite of the frosty treat. It does take a while to assemble, but it's worth it in my book. -Caroline Wamelink, Cleveland Heights, Ohio

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 16 servings.

Number Of Ingredients 8

1 package (12 ounces) vanilla wafers, crushed
1/2 cup butter, melted
2 tablespoons sugar
6 cups chocolate chip ice cream, softened if necessary
4 large firm bananas, sliced
2 jars (11-3/4 ounces each) hot fudge ice cream topping, divided
6 cups strawberry or cherry ice cream, softened if necessary
Optional toppings: whipped cream, maraschino cherries, chopped walnuts, banana slices and colored sprinkles

Steps:

  • In a bowl, mix wafer crumbs, melted butter and sugar; press onto bottom of a 13x9-in. dish. Freeze 15 minutes., Spread chocolate chip ice cream over crust. Layer with bananas and 1-1/2 jars fudge topping (about 1-1/2 cups). Freeze, covered, at least 30 minutes., Spread strawberry or cherry ice cream over top. Freeze, covered, 6 hours or overnight., Remove from freezer 10 minutes before cutting. Warm remaining fudge topping; drizzle over top. Serve with toppings as desired.

Nutrition Facts : Calories 550 calories, Fat 25g fat (13g saturated fat), Cholesterol 56mg cholesterol, Sodium 224mg sodium, Carbohydrate 77g carbohydrate (52g sugars, Fiber 3g fiber), Protein 6g protein.

BANANA SUNDAE WITH CHILI PEPPER MARSHMALLOWS



Banana Sundae with Chili Pepper Marshmallows image

Provided by Food Network

Categories     dessert

Time P1DT2h50m

Yield 2 servings

Number Of Ingredients 31

4 large egg whites
1/2 teaspoon cayenne
1/2 teaspoon chili powder
Cornstarch, for dusting pan and marshmallows
Confectioners' sugar, for dusting marshmallows and garnish
1 quart milk
3/4 cup heavy cream
1 1/2 cups sugar
1.16 ounces glucose solids
1.16 ounces dextrose powder
2 vanilla bean, split and scraped of seeds
16 large egg yolks
1.4 ounces powdered milk
2 sticks unsalted butter
2 cups confectioners' sugar, sifted
8 large egg whites
8 ounces cake flour
1/3 cup heavy cream
1/3 cup water
3 ounces sugar
1.4 ounces corn syrup
0.35-ounce cacao powder
3 ounces dark chocolate, finely chopped
1 1/2 teaspoons vanilla extract
2 tablespoons unsalted butter
2 ripe bananas, peeled and sliced 1/2-inch thick
2 ounces banana liqueur
2 1/2 cups sugar, plus extra for dusting marshmallows
1/3 cup water
2.11 ounces glucose
8 gelatin sheets, soften in cold water

Steps:

  • To make chili pepper marshmallows. Dust a little cornstarch into a baking pan. Place the egg whites in a standing mixer bowl. In a small saucepan with a candy thermometer, put in the sugar, water, and glucose, bring to a boil. When the syrup reaches 248 degrees F, begin whipping the egg whites on high speed. Continue boiling the syrup until it reaches 266 degrees F. Keep the mixer on and remove the syrup from the heat and pour into the egg whites in a thin, steady stream between the whip and the side of the bowl. Lower the mixer speed to medium and stir in the softened gelatin sheets. Add the cayenne and chili powder. Immediately pour the prepared pan. Cover with plastic wrap and leave to dry out for 24 hours. Remove from the pan and cut with a knife into 1 by 1-inch squares, then roll them into a mixture of equal parts of confectioners sugar, sugar, and cornstarch. Save 1 cup for later.
  • To make the vanilla ice cream. In a medium saucepan, bring the milk and heavy cream to a boil. Combine 3/4 cup of the sugar with the stabilizer, glucose, dextrose, and vanilla bean. Add to the mixture to the milk, bring to a boil, then stir in the dry milk. In a standing mixer, whip the egg yolks and the remaining sugar, until light and fluffy. Remove the vanilla bean from the milk mixture. Pour a little of the hot milk mixture into the yolks mixture while mixing on low to temper the yolks. Then gradually mix in the remaining milk. Return the mixture to the saucepan with a candy thermometer and cook over medium heat, stirring constantly until it has reached 185 degrees F, about 2 to 4 minutes. Do not allow the custard to boil. Strain through a fine sieve into a large bowl. Cover loosely and quickly chill by placing the container in an ice-water bath, stirring from time to time. Immediately put the mixture into an ice-cream maker. Store in the freezer for 24 hours.
  • To make the triangle tuiles. Preheat the oven to 350 degrees F. Cut a triangle stencil, by cutting out a triangle shape in the middle of a sturdy plastic plate. In a standing mixer with a paddle attachment, cream butter until smooth, scraping the bowl. Add confectioners' sugar and mix well. Add egg whites and cake flour and mix until just smooth, not over mixing. On a silpat or parchment-lined baking sheet, spread batter thinly into a triangle stencil. Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes. Set aside and away from humidity.
  • To make the chocolate sauce. In a small saucepan, combine water with sugar, corn syrup, and cacao powder, bring to a boil. Add chocolate and vanilla extract and whisk until smooth. Set aside.
  • In a medium skillet, heat the butter on medium heat. Add banana slices and cook until they are tender and golden brown on both sides. Stir in the reserved 1 cup of chili pepper marshmallows and cook, stirring, for 3 minutes. Deglaze the skillet with the banana liqueur and remove the pan from the heat.
  • To serve, spoon about 3 tablespoons of banana mixture into a bottom of a Martini glass. Garnish the top with some chili pepper marshmallows. Using a propane blowtorch, gently brown the top of the marshmallows. Top with a scoop of vanilla ice cream and drizzle chocolate syrup on top. Garnish with 2 cookie triangles and dust with confectioners' sugar. Serve immediately.

BANANA S'MORES SUNDAE



Banana S'mores Sundae image

Make and share this Banana S'mores Sundae recipe from Food.com.

Provided by Food.com

Categories     Frozen Desserts

Time 9m

Yield 2 Sundaes, 2 serving(s)

Number Of Ingredients 7

2 bananas
1/4 banana, for garnish
2 tablespoons turbinado sugar
15 -20 pieces miniature marshmallows
1 -2 graham cracker
store-bought chocolate syrup
2 scoops ice cream

Steps:

  • Use a knife to slice and carve out a top of bananas in lengthwise.
  • Sprinkle turbinado sugar on the bananas and torched them with a blowtorch.
  • ( Or you can run them under the broiler).
  • Lay out mini marshmallows and torched them again.
  • Lay out crushed graham cracker and pour chocolate syrup.
  • **make room to middle of banana for ice cream.
  • Slice banana and sprinkle sugar and torch to brûlée consistency.
  • Sprinkle finely crushed graham cracker on the middle of bananas.
  • Scoop ice cream and add finely crushed graham cracker and pour chocolate syrup.
  • Put sliced brûlée banana on top of ice cream for garnish.

Nutrition Facts : Calories 269.6, Fat 8.1, SaturatedFat 4.7, Cholesterol 29, Sodium 70.8, Carbohydrate 48.6, Fiber 4, Sugar 31.3, Protein 4

BANANA SUNDAE WRAPS WITH CUSTARD SAUCE



Banana Sundae Wraps with Custard Sauce image

A fun twist on an old favorite. Kid friendly, but equally impressive as an elegant dessert for a dinner party. Hope you enjoy this dessert creation as much as we do... Give these yummy treats a try!

Provided by rsarahl

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

2 cups whole milk
1 egg, beaten
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 teaspoon vanilla
4 large bananas
8 egg roll wraps
1/4 cup semi-sweet chocolate chips
8 large marshmallows, cut in half or 32 mini marshmallows
1 teaspoon cinnamon
vegetable oil (for frying)
1 pint vanilla ice cream (optional)

Steps:

  • Prepare Custard Sauce: In a medium heavy saucepan, bring milk to a simmer.
  • Meanwhile, in a medium bowl, whisk together egg, sugar, cornstarch and salt until pale yellow.
  • Gradually whisk hot milk into egg mixture, return to saucepan.
  • Cook, stirring constantly, over low heat until custard coats the back of a spoon.
  • Transfer to a clean bowl, cool to room temperature and refrigerate until chilled.
  • Prepare Egg Rolls: Peel bananas; quarter lengthwise.
  • Lay egg roll wrappers on a flat surface with point facing you.
  • Arrange 2 banana quarters on center of wrapper.
  • Sprinkle with 1/2 tablespoon chocolate chips and 1 large marshmallow that's been halved or 4 mini marshmallows.
  • Sprinkle with cinnamon.
  • Fold and seal as directed on egg roll package.
  • Repeat with remaining wrappers.
  • In a deep skillet, pour oil 2 inches deep.
  • Heat to 365 degrees F.
  • Fry banana rolls one at a time, for 1 to 1 1/2 minutes or until deep golden brown.
  • Drain well on paper towels; keep warm in a 250 degree F oven until all are fried.
  • Serve warm with custard sauce and a scoop of vanilla ice cream, if desired.

Nutrition Facts : Calories 288.9, Fat 4.9, SaturatedFat 2.4, Cholesterol 35.4, Sodium 259.7, Carbohydrate 56.3, Fiber 2.8, Sugar 26.9, Protein 7

ROASTED BANANA ICE CREAM SUNDAE



Roasted Banana Ice Cream Sundae image

This is a modern mashup of campfire roasted bananas and an ice cream sundae. This dessert is simple, delicious, and fun to make!

Provided by ToastaStrudel

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 2h25m

Yield 8

Number Of Ingredients 5

4 bananas, halved lengthwise
1 (8 ounce) package refrigerated crescent roll dough
8 scoops Neapolitan ice cream
8 teaspoons chocolate syrup
8 teaspoons caramel sauce

Steps:

  • Freeze banana halves for 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Wrap each frozen banana half with crescent roll dough until each is completely covered; arrange on a nonstick baking sheet.
  • Bake in the preheated oven until golden brown, 10 to 14 minutes.
  • Place each wrapped banana in a serving dish and top with 1 scoop ice cream, 1 teaspoon chocolate syrup, and 1 teaspoon caramel sauce.

Nutrition Facts : Calories 239.5 calories, Carbohydrate 38 g, Cholesterol 9.3 mg, Fat 8.6 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 265.8 mg, Sugar 16.8 g

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