We had two bananas sitting on the kitchen counter the other day that weren’t going to make it through the night. You know the point where they’re not quite over-ripe, but biting into one could run the risk of getting some mushy brown stuff in your mouth? Nope, I’m not willing to chance it.
The way I see it, I had two sensible choices. I could pop them into the freezer (for smoothies or muffins or something else down the road) or, better yet, I could whip up some sort of dessert. That’s when the idea for bananas foster ice cream came to mind.
If you’re fond of traditional bananas foster, this recipe is the frozen ready-to-go version. Think swirls of rum-infused caramel, chunks of buttery banana and crunchy walnuts within a creamy homemade vanilla ice cream.
Try it. You’ll be glad you did!
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This recipe is the perfect way to use up bananas, right?
My husband was glad I chose the dessert option. Let’s just say ice cream is one of his weaknesses.
Be sure to pin this recipe for later. Summer will be here before you know it, and there’s nothing better than an ice cream treat to help cool down on a hot day. Mind you, it’s good on cooler days too. Just sayin’…
A delicious homemade ice cream recipe with swirls of rum-infused caramel, chunks of buttery banana and crunchy walnuts.
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- pinch of sea salt
- 1/4 cup granulated sugar
- 1 TB. pure vanilla extract
- 1/3 cup walnuts, roughly chopped
- 2 TB. salted butter
- 1/3 cup packed brown sugar
- 2 small bananas, thickly sliced
- 1 1/2 TB. dark or amber rum
- pinch of cinnamon
- In a medium bowl, whisk to combine the cream, almond milk, salt and granulated sugar until it's fully dissolved. Stir in the vanilla. Cover and refrigerate for 2-3 hours or overnight.
- In a medium skillet or saucepan, toast walnuts over medium-low heat. Transfer to a small bowl.
- Using the same skillet, melt the butter. Add the brown sugar and stir until it's dissolved and begins to bubble. Add the bananas and cook about 2 minutes, until softened. Carefully stir in the rum and cinnamon, and cook for another 2 minutes. Remove from heat and allow to cool. Transfer to a bowl, cover and refrigerate until you're ready to make the ice cream.
- After the cooling period, pour the milk and sugar mixture into an ice cream maker (I have this one and it's great!). Churn until thickened, about 15-20 minutes.
- When the ice cream is almost fully churned, gradually spoon in the banana mixture, followed by the walnuts. Let go for a minute or so (do not over mix).
- The ice cream will have a soft and creamy texture. If you prefer hard ice cream, transfer it to an airtight container and place in the freezer for about 2 hours. Remove about 10 minutes before serving.
To cut back on the amount of dairy in this recipe, I used almond milk. You can substitute with the type of milk you prefer. Whole milk will certainly make it creamier. As well, you can decrease the rum if you want it more subtle or try different varieties, like spiced.
Bananas foster ice cream really not your thing? Check out this recipe for a caramel pecan version. So delish!