Banana-Peanut Butter Ice Cream With Salted Bourbon-

Name: Banana-Peanut Butter Ice Cream With Salted Bourbon-Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Banana-Peanut Butter Ice Cream; 3 large ripe but firm-ish bananas, sliced into rounds (yield around 3 cups sliced bananas); 3 heaping tablespoons creamy peanut butter; 1/4 teaspoon ground cardamom; 1 ounce bourbon; Salted peanuts (optional); More sliced fresh bananas (optional); Flaky sea salt (optional); For the salted bourbon-caramel sauce; 4 tablespoons unsalted butter, divided; 1/2 cup packed dark brown sugar, or light brown sugar; 1/2 cup heavy cream; 1/4 teaspoon kosher salt (or more to taste); 2 teaspoons bourbon, or vanilla extract

Servings: persons

For the Banana-Peanut Butter Ice Cream
3 large ripe but firm-ish bananas, sliced into rounds (yield around 3 cups sliced bananas)
3 heaping tablespoons creamy peanut butter
1/4 teaspoon ground cardamom
1 ounce bourbon
Salted peanuts (optional)
More sliced fresh bananas (optional)
Flaky sea salt (optional)
For the salted bourbon-caramel sauce
4 tablespoons unsalted butter, divided
1/2 cup packed dark brown sugar, or light brown sugar
1/2 cup heavy cream
1/4 teaspoon kosher salt (or more to taste)
2 teaspoons bourbon, or vanilla extract

1
Place the banana rounds on a freezer-safe dish or tray (lined with parchment if you have some) and freeze until solid, about a couple of hours.
2
In the bowl of a food processor fitted with the chopping blade, drop in the banana slices. Puree the bananas until smooth, scraping down the sides of the bowl frequently. It will take a few minutes, but eventually, you'll have a smooth mixture. Add the peanut butter, cardamom and bourbon, and pulse until incorporated and smooth, scraping down the sides of the bowl now and again. Transfer mixture to a freezer-safe container and stash in the freezer until solid.
3
Remove from freezer about 15 minutes before serving to soften the ice cream.
4
Melt 3 tablespoons of butter in a small saucepan over medium-low heat.
5
Whisk in the sugar, cream and salt. Bring the mixture to a gentle boil, whisking occasionally. Continue whisking for about 5 minutes, until sugar dissolves.
6
Remove from heat and stir in 1 tablespoon of butter. (You can totally throw this tablespoon of butter in at the beginning, but I like the way the butter melts and emulsifies in the hot sauce.) Stir in the bourbon. Sauce will continue to thicken as it cools.
7
Scoop ice cream into bowls. If desired, scatter a few salted peanuts and slices of fresh banana on top. Spoon the caramel sauce over the whole shebang. A few flakes of sea salt are nice, too.

822

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the Banana-Peanut Butter Ice Cream, 3 large ripe but firm-ish bananas, sliced into rounds (yield around 3 cups sliced bananas), 3 heaping tablespoons creamy peanut butter, 1/4 teaspoon ground cardamom, and more.

Yes, Banana-Peanut Butter Ice Cream With Salted Bourbon-Caramel Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Banana-Peanut Butter Ice Cream With Salted Bourbon-Caramel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions