Bananas Foster Ice Cream

4 servings Intermediate
Bananas Foster Ice Cream
Bananas Foster was created in 1951 at Brennan’s Restaurant in New Orleans, becoming an instant sensation. Named after Richard Foster, a local businessman, this flambeed dessert showcases the theatrical flair that defines New Orleans dining culture, where food is both sustenance and entertainment. The dramatic tableside preparation of Bananas Foster embodies the Creole love of spectacle and hospitality, turning a simple dessert into an unforgettable experience that defines New Orleans restaurant tradition.

Ingredients

  • 1 3/4 cups vanilla protein shake or whole milk
  • 1/4 tsp xanthan gum
  • 1/2 tbsp real sugar + 1 tbsp monk fruit/erythritol
  • 1 large ripe banana, mashed
  • 1 tsp vanilla extract
  • 1 tsp rum extract
  • 1/2 tsp cinnamon
  • 2 tbsp brown sugar substitute
  • 1/4 cup caramelized banana pieces

Step-by-Step Instructions

  1. Mix sweetener blends, xanthan gum, brown sugar substitute, and cinnamon in pint container.
  2. Blend protein shake (or milk) with vanilla extract, rum extract, and mashed banana until smooth. Pour blended mixture into the container with the dry ingredients and stir until well combined.
  3. Freeze for 24 hours minimum until completely solid.
  4. Process on LITE ICE CREAM setting using your ice cream maker. If needed, add 1-2 tbsp liquid and re-spin.
  5. Mix in caramelized banana pieces during final processing for that authentic Bananas Foster texture.

Common Problems and Solutions

Q: Why isn't my ice cream freezing solid after 24 hours?

A: Make sure your freezer is set to 0°F or below. The protein shake or milk base needs to be completely frozen before processing. If using a protein shake with high sugar content, it may take slightly longer to freeze solid.

Q: Can I skip the xanthan gum?

A: Xanthan gum helps create a smoother, creamier texture and prevents ice crystals from forming. Without it, your ice cream will be icier and less smooth. If you don't have xanthan gum, you can substitute guar gum in the same amount.

Q: How do I caramelize the banana pieces properly?

A: Heat a non-stick pan over medium heat, add banana slices with a little brown sugar substitute, and cook 3-5 minutes per side until golden and jammy. Don't rush it - low and slow creates that authentic Bananas Foster caramelization. Let them cool completely before mixing into the ice cream.

Tips and Techniques

Caramelize those banana pieces slowly - you want them golden and jammy, just like at Brennan’s!

Ingredient Substitutions

  • protein shake: whole milk or half-and-half
  • rum extract: 1-2 tablespoons dark rum
  • monk fruit/erythritol blend: regular granulated sugar

Equipment Needed

  • Ice cream maker with LITE ICE CREAM setting (or standard ice cream maker)
  • Blender or food processor
  • Non-stick pan for caramelizing bananas
  • Pint-sized freezer-safe container

Historical Context

Bananas Foster was created in 1951 at Brennan’s Restaurant in New Orleans, becoming an instant sensation. Named after Richard Foster, a local businessman, this flambeed dessert showcases the theatrical flair that defines New Orleans dining culture, where food is both sustenance and entertainment. The dramatic tableside preparation of Bananas Foster embodies the Creole love of spectacle and hospitality, turning a simple dessert into an unforgettable experience that defines New Orleans restaurant tradition.