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No-Churn Bananas Foster Ice Cream

No-Churn Bananas Foster Ice Cream by Wood and Spoon blog. This is a one ingredient ice cream made with frozen bananas, all gussied up with the addition of a rum foster sauce and praline pecans. The ice cream comes together in a blender and is swirled with the stovetop bananas foster sauce and candied nuts. Learn how simple this nice cream is (with options for dairy free ice cream!) on thewoodandspoon.com.

This bananas foster ice cream is a no-churn banana ice cream base swirled with a rum foster sauce and dotted with candied pecans!

Ingredients

Scale

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

Instructions

To make the ice cream:

  1. 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. 
  2. 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:

  1. 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: 

  1. 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.