Bananas Foster Caramel Ice Cream

When it comes to ice cream I am pretty old fashioned — I like vanilla and chocolate.  When I was a kid though, I would always get vanilla ice cream because for some reason I was never a fan of the chocolate…  it was never chocolatey enough for me.  I also hated how the chocolate chips turned rock hard from the cold.  If I was ever feeling adventurous I would go for the cookie dough or cookies ‘n’ cream flavor.

Yes, that was me stepping out of my comfort zone.

Bananas Foster Caramel Ice Cream

So you can probably guess that I didn’t think of this particular ice cream flavor:

Bananas Foster Caramel Ice Cream.

Bananas Foster?  AND Caramel?  Quick, someone, give me a hyperventilation bag.

Bananas Foster Caramel Ice Cream

My sister actually came up with this ice cream flavor.  I asked my family if they wanted any specific ice cream flavors and my sister blurted out, “BANANAS FOSTER!”  At first I had no idea what was in a typical bananas foster so I was a bit intimidated, but it was much easier than making what my mom wanted (creme brulee ice cream) and it was probably going to taste much better than what my dad wanted (pistachio).

Bananas Foster Caramel Ice Cream

I did my research and I learned that Bananas Foster is usually made up of bananas, lots of brown sugar and rum.  I felt a little bit better about my endeavor and was excited to try my creation.

Bananas Foster Caramel Ice Cream

And guess what?

IT’S FREAKIN’ DELICIOUS!

Healthy Bananas Foster Caramel Ice Cream

Yield: ~6 cups

Ingredients

Instructions

  1. Freeze your ice cream maker bowl for 24+ hours (I used Cuisinart).
  2. Add the almond milk, mashed banana, caramel sauce, rum and extracts in a stand mixer bowl with whisk attachment. Whisk on low speed.
  3. In a small bowl, whisk together the protein powder, starch, xanthan gum, spices, baking soda and salt.
  4. Increase the mixer speed to medium/low and dash in the dry ingredients.
  5. Once all the dry ingredients have been incorporated, scrape down the sides of the bowl with a rubber spatula, then whisk the batter on medium/high speed for ~20 seconds.
  6. Remove the whisk attachment from the mixer and place inside the bowl, leaning against the rubber spatula. Freeze all of this for 2 hours.
  7. Place the bowl back on the stand mixer and reattach the whisk attachment. Whisk the mixture for ~30 seconds on medium speed. Scrape down the bowl if necessary and whisk again.
  8. Place the frozen ice cream bowl on the ice cream machine and turn on.
  9. Pour/scoop the ice cream batter into the spinning ice cream maker and churn for ~10-12 minutes.
  10. Transfer the ice cream into a freezer-proof container and freeze for ~1-2 hours, or until firm.
  11. Scoop into cold bowls and dig in!

Notes

This recipe: low fat, eggless, gluten free, vegan!

http://dessertswithbenefits.com/healthy-bananas-foster-caramel-ice-cream/

Bananas Foster Caramel Ice Cream

This ice cream didn’t last long (it lasted 1.5 days…)

Bookmark this recipe and make it this weekend.  Or right now  ;)

Bananas Foster Caramel Ice Cream

Mmm, so good.  I’m really glad I finally broke free from my “I-only-like-vanilla-and-chocolate-thank-you-very-much” belief.  This Bananas Foster Caramel Ice Cream is the bomb.  It was hard for people to believe the ice cream was refined sugar free and 100% healthy!  Try this recipe for yourself and you’ll see why  :)

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Labels: Banana, Brown-Rice-Protein, Caramel, Eggless, Erythritol, Gluten-Free, Ice-Cream-and-Fro-Yo, Liqueur, Low-Fat, Sucanat, Vegan

3 Trackbacks/Pingbacks

  1. Pingback: Vegan Banana Caramel Ice Cream | Recipe Archive on August 4, 2013
  2. Pingback: Oh So Yummy » Healthy Bananas Foster Ice Cream on September 8, 2013
  3. Pingback: Friday Fav-Finds Numero UNO | Lil Miss Fitness Freak on November 8, 2013

Comments (9)

  1. Abbie @ Needs Salt: August 3, 2013

    This. Looks. Unbelievable.
    Refined sugar free ice cream with caramel sauce and bananas? I need an ice cream maker.
    I just need one.
    pinning this! It looks so phenomenal! :)

  2. dessertswithbenefits: August 3, 2013

    Yes, you definitely need an ice cream maker! It was definitely the best investment I’ve ever made, seriously :)
    And thanks for pinning!
    -Jess

  3. zosia: August 4, 2013

    Heyo!

    I don’t have the patience to make the caramel sauce…do you think this would work with (thick) honey or maple syrup?

    Cannot wait to make this.

    Also…how might one make this if one does not own an ice-cream maker?

    <3

  4. dessertswithbenefits: August 4, 2013

    Zosia-
    Oh totally, I didn’t even think about that! Pure maple syrup sounds like a great addition to banana, mmmmm.
    I haven’t tried making this without an ice cream maker but the only thing the machine really does is incorporate more air into the ice cream for a smoother/softer texture. To incorporate more air into the mixture without the machine, I would recommend just whisking the “batter” in the mixer for a longer period of time (let’s say, 2-3 minutes in both step #5 and step #7). Imagine you’re making an egg white meringue, the longer you whip it, the more air you incorporate!
    I hope this works, and I hope you love the honey/maple syrup addition :)
    -Jess

  5. Karen: August 5, 2013

    I always know it’s one of your recipes in tastespotting/foodgawker because you’re the only person who still bangs the tired old “guilt-free” food drum. Seriously, every food is guilt free when treated appropriately. Boring. Give it up.

  6. dessertswithbenefits: August 5, 2013

    Hey Karen,
    I didn’t mean to offend you at all but I call the ice cream guilt-free because it really is. I certainly don’t think all food is guilt-free either so I think it’s important to differentiate that… white sugar isn’t guilt-free, bleached AP flour isn’t guilt-free, trans fats aren’t guilt-free (in fact they are incredibly unhealthy and dangerous). I only get 140 characters to describe what’s in the photo on FoodGawker and TasteSpotting so I’m going to use that space to call the recipe what it really is. I think the main point is just the recipe and its ingredients, not what I describe it as and not what others describe it as :)
    -Jess

  7. This ice cream recipe looks super tasty! Can’t wait to feature it on our site :)

  8. dan: September 6, 2013

    boooo Karen! ‘thumbs down’

    Jess! this is insane! love your ice-cream recipes, i love dwb and i love you for creating it! :)
    thanks heaps for sharing!
    look forward to more of your delicious recipes! especially the ice-cream ones :)

  9. dessertswithbenefits: September 8, 2013

    Haha thanks Dan!! ;)
    And so glad you like the recipes, I’m totally glad to share them with people who appreciate them, like you!
    -Jess

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