Roasted Banana Ice Cream Sundae Recipes

BANANA ICE CREAM SUNDAE

Steps:

• Cut each banana into 6 chunks and freeze until rock-solid, preferably overnight.
• Make the ice cream: Put the banana chunks in a food processor and process. (Hang on, your food processor may jolt in the very beginning!) The bananas will look crumbly at first, then gooey and eventually light and creamy, just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Serve right away or scrape into a container and freeze until ready to serve.
• Make the sundae: Mash the raspberries and maple syrup together in a small bowl with a fork until saucy. Scoop the banana ice cream into a dish and top with the raspberry sauce, blueberries, pistachios, coconut, chocolate chips and a dollop of Greek yogurt.

ROASTED BANANA WHISKEY ICE CREAM

Steps:

• Peel the bananas, cut into 2 or 3 chunks, and freeze until solid.
• Preheat oven to 350 degrees F (175 degrees C). Place the frozen banana pieces into a baking dish; drizzle with melted butter.
• Roast the bananas in the preheated oven until browned, about 20 minutes. Mash the bananas in a bowl, and chill in refrigerator.
• In a bowl, whisk together the egg, white sugar, brown sugar, and bourbon whiskey until smooth. Pour the cream into a heavy saucepan over medium-low heat, and bring to a simmer. Whisk about 1 cup of the hot cream into the egg mixture, 1 tablespoon at a time, incorporating each tablespoon before adding the next; pour the mixture back into the saucepan with remaining cream. Over medium-low heat, constantly whisk the cream mixture until thickened and almost boiling; stir in the mashed bananas. Transfer to a bowl and chill 4 hours to overnight.
• Pour the ice cream base into an ice cream maker, and freeze according to manufacturer's instructions; pack soft ice cream into a lidded container and freeze until firm, at least 1 hour.

BANANA SUNDAE DESSERT

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.

BANANA SUNDAE SAUCE

Steps:

• In a small saucepan, melt the butter. Whisk in the confectioners' sugar, water and lemon juice until smooth. Cook over medium-low heat for 3-5 minutes, stirring occasionally. Remove from the heat; stir in vanilla and cinnamon. Fold in bananas. Serve warm over ice cream.

ROASTED BANANA SUNDAES WITH TOASTED COCONUT

Steps:

• Preheat oven to 400 degrees F.
• Tear off 4 medium-size squares of aluminum foil.
• Place 1 banana on each foil square.
• Sprinkle sugar and cinnamon over bananas. Top with chocolate syrup.
• Fold square over and fold edges to form a packet.
• Roast in oven on cookie sheet or oven rack for 12-15 minutes.
• Place coconut on baking sheet and place in oven. Stir every 45-60 sec. until lightly browned.
• Remove foil packets from oven and open. Cut bananas into pieces and spoon onto ice cream in dishes. Top with toasted coconut.

BANANA SPLIT ICE CREAM SUNDAE

Steps:

• Stand 4 cookie halves and 2 banana halves in each of 4 oval ice cream dishes.
• Place 2 scoops of the ice cream in each dish; top evenly with the chocolate topping and whipped topping.
• Serve immediately.

BANANA ICE SUNDAES WITH FUDGE SAUCE

Steps:

• Slice two bananas into a blender or food processor and blitz with the Yofu and sugar for 30 seconds or until smooth.
• Churn in an ice cream maker until it begins to thicken - 10-15 minutes. Or freeze in a shallow container, whisking every 1-2 hours to break up ice crystals.
• To make the sauce, melt the spread, add the sugar and syrup and cook gently until the sugar dissolves. Stir in the Soya Dream and boil for 2-3 minutes to make a sticky sauce. Remove from the heat and allow to cool.
• To serve, layer the banana ice in four glasses with slices of the remaining bananas and sauce, then top with drizzles of sauce and a few pecans.