Since the beginning of the summer (or even months before that, if we’re being honest), I’ve been making an effort to keep things simpler around the house. Less fuss, less to do, and more time being present. For me, that’s included restructuring house chores, pairing down meals and unnecessary errands, and saying no to things that aren’t so important. Well, imagine my surprise when I discovered that there is such things as one-ingredient ice cream. YUP, YOU HEARD ME RIGHT. Did you know you can make ice cream with just ONE INGREDIENT? No machine, no cooking, no lengthy list of ingredients, just frozen bananas! Today, I’m going to share this no-churn bananas foster ice cream which, admittedly, has more than just one ingredient, but is still incredibly simple to make. Let’s dive in.
Bananas Foster Ice Cream
To make this no-churn bananas foster ice cream, we start with ripe bananas. Once peeled, chopped, and frozen throughout, the bananas can be placed in a blender with half and half (or non-dairy milk, if you prefer!) and pureed until smooth. The bananas take on a frozen yogurt consistency that firms upon freezing and welcomes a number of sauces or toppings.
As delightfully creamy and sweet as the ice cream is, the star of the show here is for sure the mix-ins. Here, a foster sauce made with brown sugar and rum is cooked until slightly thickened. After cooling to room temperature, the sauce swirls into the banana ice cream, lending it a rich and decadent flavor reminescent of the classic New Orleans desert. Finally, we finish with the candied pecans. Brown sugar and cinnamon come together on the stove with a little water to make an easy candy coating that sweetens the pecans and complements the other flavors in the ice cream.
This no-churn bananas foster ice cream is a fun and equipment-free way to make yummy homemade ice cream, and it’s a great option for people who tend to avoid dairy products too! Give it a try and let me know what you think, or make your own spin on this banana ice cream! Chocolate sauce? Almond and coconut? A peanut butter swirl? Why not try it all! Happy Thursday, y’all!
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No-Churn Bananas Foster Ice Cream
This bananas foster ice cream is a no-churn banana ice cream base swirled with a rum foster sauce and dotted with candied pecans!
- Prep Time: 10
- Cook Time: 10
- Total Time: 12 hours
- Yield: 1 Quart
- Category: Ice Cream
For the ice cream:
- 2 pounds of peeled ripe bananas (from about 7 large bananas)
- ½ cup half and half (or non-dairy milk of choice)
- 1 teaspoon of vanilla bean paste
For the foster sauce:
- 1 cup light brown sugar, packed
- 1 cup heavy whipping cream
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 3 tablespoons spiced rum
For the pecans:
- ½ cup light brown sugar, packed
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 2 tablespoons water
- 1 cup pecan halves
To make the ice cream:
- Roughly chop the bananas into ½” sized pieces. Spread them out on a parchment paper lined baking sheet and freeze until solid, about 6 hours or overnight.
- When ready to make your ice cream, combine the frozen bananas pieces, half and half, and vanilla bean paste in a large blender or food processor and blend on high until smooth. I like to let the banana pieces thaw for about 15 minutes at room temperature prior to pureeing. Once smooth, layer the ice cream in an 8”x4” bread pan or other freezer-safe ice cream container with the foster sauce and pecans, swirling in the sauce and sprinkling pecans in as you go. I typically use about 2/3 of the foster sauce and ¾ of the pecans. Freeze the ice cream until solid, about 6 hours or overnight. Serve with extra foster sauce and pecans.
To make the foster sauce:
- Combine the light brown sugar and heavy whipping cream in a heavy bottomed saucepan over medium heat. Add the cinnamon and salt and bring to a gentle bubble, cooking about 4-5 minutes until thickened slightly. Remove from heat and stir in the rum. Pour the mixture into a heat-safe container and place in the fridge to cool at least to room temperature.
To make the pecans:
- Combine the brown sugar, salt, cinnamon, and water in a heavy-bottomed pan over medium heat. Cook until the sugar has dissolved and the mixture is gently bubbling. Stir in the pecans and cook about 3 minutes, stirring gently only once or twice, until the mixture has thickened. Spread the pecans out onto a parchment-lined baking sheet and allow to cool completely. Chop the pecans into ¼” sized pieces prior to incorporating into the ice cream.