This 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.
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 or processor 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 knifeFreeze several hours or overnight.
Yield: About 5 ½ cups
Denise says
Is there any nonalcoholic substitute for the rum?
hfletcher says
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.
Kim says
Helen, how much carmel sauce if I am buying it?
hfletcher says
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.
Susan Wilkinson says
How much heavy cream? The quantity is not listed in the ingredients.
hfletcher says
Hi Susan - Thank you for the catch. The amount is 1 cup and the recipe has been corrected.