• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Helen
    • About Helen
    • Contact
    • Press
  • Virtual Baking Classes
  • My Books
    • Baking as a Business
    • The New Pastry Cook
  • Recipe List
  • Baking Information
    • Baking Information Index
  • Follow Helen
  • Subscribe

Pastries Like a Pro logo

menu icon
go to homepage
  • Recipes
  • Baking Classes
  • About Helen
  • Subscribe
  • Happy Holidays
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Classes
    • About Helen
    • Subscribe
    • Happy Holidays
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×
    Home > ice cream & frozen desserts

    Published: Jul 5, 2016 · Modified: Apr 14, 2023 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

    Bananas Foster Ice Cream

    Bananas Foster Ice CreamThis Bananas Foster Ice Cream is a variation of that marvelous no machine ice cream featuring condensed milk and whipped cream. It also features very little work!

    An added ingredient, rum, keeps the ice cream from freezing rock hard and insures it stays nice and creamy for up to a couple of weeks (if it lasts that log) in the freezer.

    Bananas Foster is made with brown sugar which is simply white sugar coated with molasses. Less for light, more for dark. Since this recipe does not use sugar, I added a bit of molasses to emulate the flavor of the brown sugar. Rum is used, not only to keep the ice cream from freezing, but as one of the flavors of Bananas Foster.

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    The caramel can be bought from the store or can be my Salted Caramel Sauce, with or without the salt.

    This really easy treat is especially welcome in the summer months but is good anytime.

     Bananas Foster Ice Cream
    3 ripe bananas
    1- 14 ounce can condensed milk
    3 tablespoons dark rum
    1 teaspoon mild molasses
    1 cup 40% or heavy cream
    Caramel Sauce, bought or made

    1 - 8 ¼ x 4 ¼ loaf pan or any 6 cup container, preferably deep for scooping. Set aside.

    Combine all but the cream and caramel in a blender and blend until smooth.

    Whip the cream to stiff peaks. Turn the mixer on low and slowly add the banana mixture. Alternately, whisk the banana mixture into the whipped cream.

    Pour ⅓ of the ice cream mixture into the pan and drizzle with ⅓ of the caramel sauce. Pour another ⅓ of the ice cream mixture into the pan and drizzle with another ⅓ of the sauce. Pour in the last third and drizzle the last of the caramel sauce on top. Swirl through once or twice with a table knifeBananas Foster Ice Cream in the panFreeze several hours or overnight.

    Yield: About 5 ½ cups

    Print Friendly, PDF & Email

    More Ice Cream

    • Individual Island Baked Alaska
      Individual Island Baked Alaska
    • No Churn Peach Swirl Ice Cream
      No Churn Peach Swirl Ice Cream
    • Caramel Cone Ice Cream
      Caramel Cone Ice Cream ala Häagen-Dazs®
    • This Riene de Saba cake features 2 layers of chocolate cake with a mousse like filling, topped with candied cranberries
      Reine de Saba Cake with Candied Cranberries

    Reader Interactions

    Comments

    1. Denise says

      July 09, 2016 at 10:46 am

      Is there any nonalcoholic substitute for the rum?

      Reply
      • hfletcher says

        July 09, 2016 at 11:22 am

        Hi Denise: You could use rum flavoring that can be found in the grocery stores. However, the ice cream will freeze really, really hard. In that case just let it sit out at room temp for 15 to 20 minutes or microwave it briefly to soften it before scooping.

        Reply
    2. Kim says

      July 07, 2016 at 10:49 am

      Helen, how much carmel sauce if I am buying it?

      Reply
      • hfletcher says

        July 07, 2016 at 11:03 am

        There is no set amount. My recipe makes a cup and I use most of that. You can add as much or as little as you choose.

        Reply
    3. Susan Wilkinson says

      July 05, 2016 at 10:04 am

      How much heavy cream? The quantity is not listed in the ingredients.

      Reply
      • hfletcher says

        July 05, 2016 at 10:15 am

        Hi Susan - Thank you for the catch. The amount is 1 cup and the recipe has been corrected.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Helen! Being a self-taught baker and owning a bakery for over 25 years, I found many ways to make baking more successful and less intimidating. Even busy people can bake as in many cases, recipes can be done over days. The goal is to make your baking life easier, more enjoyable, with great outcomes on a consistent basis.

    More about me →

    Happy Holidays

    • Chocolate Cranberry Curd Tart
      Chocolate Cranberry Curd Tart
    • A rich yeast dough is filled three ways one each with almond, poppyseed and walnuts
      European Nut Roll with Three Fillings
    • An Orange chiffon Cake is filled with cranberry curd and chocolate. The cake is finished with whipped cream and julienned candied orange zest
      Orange Cranberry Cake - A Holiday Specialty
    • Two chocolate truffles on a silver serving dish.
      Chocolate Chocolate Truffles
    • This Riene de Saba cake features 2 layers of chocolate cake with a mousse like filling, topped with candied cranberries
      Reine de Saba Cake with Candied Cranberries
    • Cranberry Linzer Tart
      Make Ahead Cranberry Linzer Tart

    Subscribe to receive our free ebook

    SUBSCRIBE

    Popular Recipes

    • Strawberry Muffins
      Best of All Strawberry Muffins
    • A slice of chocolate cake, peanut butter mousse glazed in chocolate on a marble plate
      Chocolate Peanut Butter Mousse Cake
    • Individual Meringue
      Meringue Shells
    • A slice of Tourte Milanese sits on a plate exposing its dramatic yellow, green, red and pink layers.
      Tourte Milanese
    • Magic Shell
      Magic Shell for Ice Cream
    • finished-lemon-blueberry-cake.jpeg
      Lemon Blueberry Cake

    Available Now

    Available on Amazon, Barnes & Noble, Apple Books, as well as other sites and in book stores.
    AUTOGRAPHED COPIES ARE AVAILABLE
    Click here to purchase an autographed copy.

    Footer

    ↑ back to top

    About

    • About Helen
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Press
    • FAQ
    • Facebook
    • Twitter
    • Pinterest
    • Flickr
    • Instagram

    COPYRIGHT © 2022 PASTRIES LIKE A PRO