Bananas Foster With Ice Cream Recipes

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BANANAS FOSTER ICE CREAM



Bananas Foster Ice Cream image

This is a light, easy, and delicious ice cream that tastes a lot like the famous dessert

Provided by Parul

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 45m

Yield 6

Number Of Ingredients 8

1 ripe banana
⅓ cup SPLENDA® Brown Sugar Blend
¼ cup spiced rum
1 fluid ounce banana liqueur
1 ½ cups lowfat evaporated milk
2 cups low-fat milk
1 ½ teaspoons almond extract
1 (3.5 ounce) package instant French vanilla pudding
Calories261 calories
Carbohydrate42.8 g
Cholesterol13.9 mg
Fat2 g
Fiber0.5 g
Protein7.3 g
SaturatedFat1.6 g
Sodium346.5 mg
Sugar33.2 g

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.

BANANA FOSTERS ICE CREAM



Banana Fosters Ice Cream image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 5h20m

Yield 4 to 6 servings

Number Of Ingredients 14

2 cups sweetened condensed milk, chilled
2 cups heavy whipping cream, chilled
1 tablespoon dark rum
1 teaspoon banana extract
1/2 teaspoon ground cinnamon
Bananas, sliced, for serving
Rum Sauce, recipe follows
Whipped cream, for serving
1 stick unsalted butter
1 cup light brown sugar
1/2 cup whipping cream
2 tablespoons light corn syrup
2 tablespoons dark rum
1/2 teaspoon ground cinnamon

Steps:

  • Whisk together the condensed milk, whipping cream, rum, banana extract, and cinnamon in a large measuring cup. Refrigerate until cold.
  • Turn your ice cream machine on and pour in the cold cream mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes.
  • Transfer the ice cream to another container and put plastic wrap on top of the ice cream. Cover the container tightly with a lid. Freeze for several hours until firm enough to scoop.
  • Serve over sliced bananas with a drizzle of warm Rum Sauce, and whipped cream.
  • Melt butter in saucepan. Stir in sugar and stir until it dissolves. Whisk in whipping cream, corn syrup, rum, and cinnamon. Simmer for a few minutes so the flavors can marry. Remove from heat and cool slightly before serving.

BANANAS FOSTER WITH ICE CREAM



Bananas Foster with Ice Cream image

A fast spin on a fancy dessert, this version is prepared in just 10 minutes in the microwave.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 4

Number Of Ingredients 4

1/2 cup fat-free caramel topping
2 teaspoons dark rum or 1 teaspoon rum extract
2 bananas, cut into chunks
2 cups vanilla low-fat ice cream
Calories290
Carbohydrate60 g
Cholesterol20 mg
Fat1/2
Fiber2 g
Protein5 g
SaturatedFat2 g
ServingSize1 Serving
Sodium200 mg
Sugar44 g
TransFat0 g

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 CAKE



Bananas Foster Ice Cream Cake image

This recipe was adapted from "Taste of the South Magazine 2006". I made this for my husband's birthday, and it was a hit with both adults and kids. This cake has alternating layers of butter cake, vanilla ice cream, cinnamon-caramel sauce, toasted pecans and is topped with bananas in cinnamon-caramel sauce. This is a decadent dessert that takes time to prepare but is so worth every minute. (Note: Preparation time includes time needed for cakes to cool and ice cream to harden between layers and atop the cake.)

Provided by MarthaStewartWanabe

Categories     Frozen Desserts

Time 4h30m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) package butter recipe cake mix (I used Duncan Hines Classic Butter Golden Cake Mix)
3 eggs, large
1/2 cup butter, softened
1/2 cup water
1/2 cup pecans, chopped (toasted)
1/2 gallon vanilla ice cream, softened
3 bananas (under-ripe, peeled and cut into 1/4-inch slices)
2 tablespoons butter
1 (12 1/4 ounce) jar caramel ice cream topping (I used Smucker's)
1/2 teaspoon cinnamon, ground
Calories909.5
Fat43.3
SaturatedFat20.3
Cholesterol167.7
Sodium845.4
Carbohydrate123.3
Fiber3.9
Sugar61.9
Protein11.8

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 GELATO



Bananas Foster Gelato image

The classic combination of bananas and rum is reinvented as an ice cream dish that's even better with ribbons of caramel topping. It's an outstanding treat for adults! -Scarlett Elrod, Newnan, Georgia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1 quart

Number Of Ingredients 11

5 large egg yolks
2/3 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1-3/4 cups whole milk
1/4 cup heavy whipping cream
2 tablespoons dark rum or 1/2 teaspoon rum extract
1 teaspoon vanilla extract
2 medium bananas
1 teaspoon lemon juice
Optional: Sliced bananas and hot caramel ice cream topping
Calories 198 calories
Fat7g fat (4g saturated fat)
Cholesterol129mg cholesterol
Sodium183mg sodium
Carbohydrate28g carbohydrate (24g sugars
Fiber1g fiber)
Protein4g protein.

Steps:

  • In a small bowl, beat the egg yolks, brown sugar, salt and cinnamon for 4 minutes; set aside. , In a small heavy saucepan, heat milk and cream until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg mixture. Return all to the pan, whisking constantly., Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a spoon. Quickly transfer to a large bowl; place in ice water and stir for 2 minutes. Stir in the rum and vanilla. Mash bananas with lemon juice; stir into the rum mixture., Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill the cylinder of an ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving., If desired, top with sliced bananas and caramel topping.

BANANAS FOSTER II



Bananas Foster II image

On Father's Day we all tried this delicious dessert, which everyone loved. Bananas warmed in buttery rum sauce over vanilla ice cream.

Provided by BUTTERMEBREAD

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 20m

Yield 4

Number Of Ingredients 8

¼ cup butter
⅔ cup dark brown sugar
3 ½ tablespoons rum
1 ½ teaspoons vanilla extract
½ teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
¼ cup coarsely chopped walnuts
1 pint vanilla ice cream
Calories533.8 calories
Carbohydrate73.2 g
Cholesterol59.5 mg
Fat23.8 g
Fiber3.4 g
Protein4.6 g
SaturatedFat12.3 g
Sodium146.1 mg
Sugar60.8 g

Steps:

  • In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

BANANAS FOSTER ICE CREAM POPS



Bananas Foster Ice Cream Pops image

Bananas Foster is a decadent treat typically made with butter, sugar and bananas, then flambeed with dark rum for a deceptively easy, yet showstopping dessert. Here, the best parts of the classic recipe are combined with heavy cream, blitzed until smooth and frozen for the ultimate summertime treat.

Provided by Eddie Jackson

Categories     dessert

Time 6h20m

Yield 6 servings

Number Of Ingredients 9

4 tablespoons unsalted butter
1/2 cup dark brown sugar
2 tablespoons dark rum
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
Kosher salt
1/2 cup heavy cream
3 medium bananas, sliced
1/2 cup pecan halves, chopped

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.

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