Thursday, March 29, 2012

Bananas Foster Ice Cream

Oh, my dear, dear friends ... it is that time of year again:  ice cream season.

Not that there's a part of the year during which ice cream is unwelcome.  But the weather starts heating up, ice cream starts tasting better and better.

A good friend of mine recently sent me a Facebook link to a recipe for salty caramel banana ice cream.  It looks pretty darned amazing.  But I can't quite resist the urge to monkey around with ice cream recipes.

(Ha - see what I did there?  banana? monkey?)

So I played around a bit, and landed on this.  It reminds me of bananas Foster, but with the banana and Foster bits already in the ice cream.  I also made it vegan.  Ish.  I actually used some butter.  But if you wanted to make it truly vegan, you could easily swap out the butter for a bit of vegan margarine.

Use REALLY ripe bananas

Bananas sliced and added to melted butter

Bananas, browned and caramelized

You could also jazz this up a bit:  I made a simple fudge sauce.  Peanut butter sauce (or peanut butter fudge sauce) would also be yummy.  A waffle cone?  Heaven.

Welcome to ice cream season, my dears!

Bananas Foster Ice Cream

1 1/2 Tbs. butter
2 - 3  very ripe bananas, cut into 1/2 inch slices
1 1/2  Tbs. dark brown sugar
1/4 tsp. Kosher salt
1 Tbs. good vanilla

6 oz. silken tofu (light is fine)
1 c. milk or milk substitute (soy, rice, almond, coconut, whatever)
1/2 c. coconut cream*
1/4 c. dark brown sugar
1/4 tsp. cinnamon
1/2 c. sugar

Melt the butter in a skillet over medium high heat; meanwhile, combine the salt and sugar.  Add the bananas.  Cook about 1 minute, then sprinkle with the salt/sugar mixture.  Flip the bananas and cook, moving around occasionally, until the bananas begin to brown at the edges and translucent in the middle.  Deglaze the pan with the vanilla, and then remove from heat.

In the bowl of a food processor, combine coconut cream, tofu, and 1/2 c. milk substitute.  Puree until thick and creamy.  Transfer to a medium bowl.  In the food processor, add sugars, cinnamon, bananas, and remaining 1/2 c. milk substitute.  Puree.  Mix the two purees together.

Chill this mixture in the refrigerator (covered) for at least 2 hours, and up to 24 hours.  Process in your ice cream maker.

And enjoy!


Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook. She also writes the Pet Boutique Mysteries under the name Annie Knox; you can follow Annie on Facebook, too!


  1. We're expecting a deep freeze tonight and the possibility of snow...but I'll trust ice cream season will make its way here eventually! The recipe sounds delicious whatever the weather.

  2. LOL - yes, well, Texas you know. :)

    But this actually would be good with a warm pineapple sauce, just to give you a hint of the tropics in the midst of your cold snap!

  3. Salted caramel seems to be the big trend right now. This sounds wonderful, Wendy! I believe it's time to put the ice cream maker bowl into the freezer again.

    ~ Krista

  4. I didn't really taste the salt in this (even though I used twice what the original recipe called for). I think if I were making it just for me (and not Mr. Wendy), I would have sprinkled a bit of coarse salt over the fudge for a bit of crunch and that occasional head of salt to counter the sweet. But, really, this is brown sugar and banana. :)

  5. That really looks delicious! How much do ice cream makes cost? I am seriously thinking about buying one just looking at that picture. MMMM!!!