Bananas Foster Ice Cream

I’ve loved Bananas Foster ever since I had a dessert crepe filled with vanilla ice cream that was topped with the warm banana, brown sugar, and rum mixture. Bananas Foster Ice Cream is equally delicious!

Bananas foster ice cream with a rum drizzle in a small glass dessert cup.

One of my favorite desserts of all time are Bananas Foster Crepes which is sort of  unusual because I’m not normally a banana fanatic. But something about the combination of brown sugar, butter, cinnamon and rum with sauteed bananas really does it for me. All of them are wrapped up in this Bananas Foster Ice Cream!

I always saved the dessert with crepes for a special dinner because it does involve making a stack of thin pancakes, so this summer I decided it was time for something else; something a bit easier.

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That something else was this Bananas Foster Ice Cream and I have to say it was a very good idea. It really tastes just like the dessert; minus the crepes.

I served it for dessert on Saturday night when I had company for dinner; I know they both wanted to lick the bowl. That’s success right?

I also decided to add some toppings. The rum drizzle is simply amazing all by it’s perfect self and really, just a drizzle is suggested. Then add toasted pecans to the mix for a bit of crunch and it’s elevated even more.

These toppings might take the dessert another step from the original New Orleans tradition but I’m betting even a native would find this ice cream perfectly suited for their palate.

I love this part of flaming the rum. That is all.

Bananas Foster Ice Cream

Bananas Foster originated at Brennan’s in that city and has become almost an institution.

Now you don’t have to travel to taste how wonderful it is; just make a batch of this ice cream, play some jazz and sit outside and let your imagination take you to Bourbon Street.

I know this sweet, sultry ice cream will help.

Bananas Foster Ice Cream

I am fortunate to have one of those new-fangled ice cream makers that basically do all the work for you; no longer having to mess with salt and ice is nice!

Still I wasn’t sure how to successfully include a ripple of flavor; my concern was that folding it in at the last minute would result in it being completely incorporated into the ice cream base and that wasn’t what I was looking for.

I tested layering the base ice cream with the ‘mix in’ and it turned out perfectly; pulling a scoop from the container saw exactly what I had hoped for; ice cream with layers of bananas foster rippled throughout.


Perfect rum for this delicious dessert? A Commemorative Blend of Captain Morgan’s Spiced Rum. Doesn’t that sound like something you need to keep in your kitchen?

I loved cooking with this rum; the addition of spice (most notably vanilla) adds a great dimension to foods.

The special bottle doesn’t hurt either; I know we’re talking about a bottle with pirates but I still think it’s cute; once I use all of this rum the bottle will be staying!


We still have plenty of warm nights left this summer so enjoy this now, it’s perfect for a languid evening on the porch; it is SO very good! As in ‘I’ve hidden it from sight in the freezer so it’s all mine’ good. Try it, you’ll do the same!

Bananas Foster Ice Cream with a Rum Drizzle and Toasted Pecans

Bananas Foster Ice Cream with a Rum Drizzle and Toasted Pecans is sublime. Vanilla ice cream topped with a warm banana, brown sugar, and rum  mixture.
4 from 50 or more votes
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Dessert, Fruits, Ice Cream
Cuisine American
Servings 8 Servings
Calories 667 kcal


For the Bananas Foster Mixture:

  • ¼ cup butter
  • 1 cup brown sugar
  • ½ teaspoon cinnamon
  • 4 bananas sliced
  • ¼ cup dark rum

For the Ice Cream:

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 tablespoons cooled syrup from Bananas Foster mixture

For the Rum Syrup:

  • ¾ cup brown sugar
  • ½ cup Dark Rum
  • 1 tablespoon unsalted butter


  • ¼ cup pecans toasted


To Make the Bananas Foster Mixture

  • Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat and cook, stirring, until the sugar dissolves.
  • Add the bananas to the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum with a long match. Remove from heat.

To Make the Ice Cream

  • Whisk together the cream, milk, sugar, salt, vanilla and the 4 tablespoons of syrup from the Bananas Foster until the sugar dissolves.
  • Cover and refrigerate from 4 to 24 hours.
  • Pour the cream mixture into an ice cream maker and churn according to manufacturer’s directions.
  • Prepare a loaf pan by lining with parchment paper to make the ice cream easy to remove.
  • Layer the ice cream with the bananas foster mixture in 5 layers; starting and ending with ice cream. Cover and freeze until firm.

To Make the Rum Drizzle

  • Add all ingredients together in a small pan, bring to a boil and boil for 1-2 minutes. Remove from heat and let cool before drizzling on ice cream.

Putting it all together

  • Scoop the ice cream into serving bowls.
  • Drizzle a small amount of the rum syrup over the ice cream and top with toasted pecans.


Nutrition Facts
Bananas Foster Ice Cream with a Rum Drizzle and Toasted Pecans
Serving Size
1 Serving
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword bananas foster, dessert, ice cream, rum, vanilla
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  1. I used an organic brown sugar that was more drier and of a grain that’s a bit coarser than the usual supermarket brown sugar so it took a bit to dissolve properly, but for the dark rum – Nicaraguan primo Flor de Cana – skipped carmelizing the bananas in the Foster mixture and prepared an authentic banana ice cream stead; to the foster/rum mix I did add chopped toasted unsalted pecans to your recipe for the foster rum mix. Unfortunately, this mix has hardened like a rock in my Pyrex cup at room temperature before I can even add it to the prepared frozen base fresh out of the ice cream maker in layers, as your recipe suggested, into the container for storage prior to serving with or without the rum drizzle – where did I go wrong? How do I remove it and soften enough to add those layers to the ice cream?

    1. You used both a drier sugar and did not saute the bananas which adds some liquid to the mixture. Between those two, the ratios are all off and I’m not surprised. All I can suggest is that you add a bit of water to the caramel in a pan and try warming it until it melts and adding enough liquid until it develops a better consistency, a tablespoon at a time. Good luck!

    1. I’ve never done that Amanda so would suggest you Google it. I have made sherbet by freezing it in a pan but with ice cream part of it is the incorporation of some air so you will get something with a different texture.

  2. I’ll make and eat the occasional banana bread but never have gone wild over banana flavors. Your ice cream today has changed my mind. I would be in the “lick the bowl clean” category for sure!

  3. Oh my…. ok, this reading blogs before lunch has gotta stop! I am generally a wimp but this is beyond cruel and unusual punishment! Brilliant idea Barb and truth be told, I would prefer the bananas this way – something about that lovely cold ice cream and warm bananas and rum… yum, yum, yum!!!!
    Sooo glad your site is back up and running!!!

  4. I don’t normally reach for a banana and banana desserts have never been my thing but I did have Bananas Foster in New Orleans once. You just have to, don’t you? I fell in love with the dessert and I am sure I will love this ice cream of yours.

    1. Caramelized banana is just totally different banana isn’t it? You would love this if you like Bananas Foster!

  5. I have to tell you, that first image is one of the most mouth watering photographs I have come across this week. It totally made me stop in my tracks. Fabulous. x

  6. This was out of this world good! I only wish you had already taken photos for your blog post when Sandy and I devoured it so I could bring it home with me. Now you know what I will be making today!

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