Banana Butterscotch Ice Cream Recipes

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BANANA BUTTERSCOTCH ICE CREAM



Banana Butterscotch Ice Cream image

The mellow sweetness of bananas and the tacky flavour of butterscotch seem to be a match made in heaven, as you will agree after tasting this unique ice-cream. Bananas not only impart a natural, fruity sweetness to the ice-cream, they also improve the creaminess. Together with butterscotch sauce, it gives the ice-cream an irresistible aroma as well. Make sure you add the praline only after the ice-cream is semi-set, in order to retain its crunch. Serve scoopfuls of this ice-cream as it is, or with a topping of nuts or fruits.

Provided by Tarla Dalal

Categories     Comfort Foods     Fruit Based Indian Desserts     Indian Ice Creams     Diwali     Mother's Day     Teachers Day     Thanksgiving

Time 25m

Yield 4

Number Of Ingredients 11

2 1/2 cups milk
3/4 cup sugar
2 tbsp cornflour
1/2 cup fresh cream
1/2 cup mashed banana
1/2 recipe butterscotch sauce
a few drops of butterscotch essence
1/4 cup sugar
1/4 cup chopped cashewnuts (kaju)
1 tsp butter
oil for greasing

Steps:

  • For the pralineHeat the sugar in a broad non-stick pan and cook on a medium flame for 5 to 7 minutes or till the sugar melts, while stirring continuously.Remove from the flame, add the cashewnuts and butter and mix well.Spread the mixture on a greased flat surface and allow it to cool and harden.Scrape it out using a palate knife and coarsely powder it using a mortar-pestle (khalbatta). Store in an air-tight container and keep aside.
  • How to proceedCombine ½ cup of milk and the cornflour in a bowl and mix well. Keep aside.Combine the remaining 2 cups of milk and sugar in a deep non-stick pan, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.Add the cornflour-milk mixture, mix well and cook on a medium flame for 2 minutes, while stirring continuously.Allow the mixture to cool completely. Once cooled, add the cream, bananas, butterscotch sauce and essence and mix well.Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.Pour the mixture into a mixer and blend till smooth.Transfer the mixture back into the same aluminium shallow container, add the prepared praline and mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set.Scoop and serve immediately.

Nutrition Facts :

BANANA BUTTERSCOTCH BREAD



Banana Butterscotch Bread image

Warning! Addictive! This is such a delicious version of traditional banana bread and is extremely popular whenever I make it that I had to share it on Allrecipes! I got it from an old Bed and Breakfast recipe from a place in Maryland and make it every year around the holidays! I don't use the walnuts, but I hear that it is really good for those that like them. This recipe has definitely become a new tradition!

Provided by KWARREN

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 2h40m

Yield 24

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup butter
¾ cup white sugar
1 large egg
3 ripe bananas, mashed
¾ cup butterscotch chips
½ cup chopped walnuts

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
  • Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg, then stir in the mashed bananas. Pour in the flour mixture, mixing until just incorporated. Fold in the butterscotch chips and walnuts; mixing just enough to evenly combine. Pour the batter evenly into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 159 calories, Carbohydrate 21.5 g, Cholesterol 17.9 mg, Fat 7.3 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 131.2 mg, Sugar 11.6 g

BANANA-BUTTERSCOTCH ICE CREAM CAKE



Banana-Butterscotch Ice Cream Cake image

Non-bakers, rejoice! Now, in addition to the cookie balls, s'mores and desserts you already make, you can put this ice cream cake on your go-to list.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 14 servings

Number Of Ingredients 6

24 vanilla creme-filled vanilla sandwich cookies
2 cups butter pecan ice cream, softened
3 small bananas, sliced
2 cups thawed COOL WHIP Whipped Topping
2 cups vanilla ice cream, softened
1/4 cup butterscotch ice cream topping

Steps:

  • Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Stand 14 cookies around edge of pan. Crush remaining cookies. Reserve 1/2 cup crumbs for later use; sprinkle remaining crumbs onto bottom of pan
  • Spread butter pecan ice cream over crumbs; top with 1 cup COOL WHIP, bananas and reserved crumbs. Cover with vanilla ice cream.
  • Freeze 4 hours. Remove dessert from freezer 10 min. before serving. Use plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Top with remaining COOL WHIP; drizzle with butterscotch topping.

Nutrition Facts : Calories 45, Fat 2 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BANANA ICE CREAM WITH BUTTERSCOTCH SAUCE



Banana Ice Cream With Butterscotch Sauce image

Make and share this Banana Ice Cream With Butterscotch Sauce recipe from Food.com.

Provided by katyev

Categories     Frozen Desserts

Time 2h35m

Yield 10 serving(s)

Number Of Ingredients 7

1 (205 g) can evaporated milk
150 g soft brown sugar
3 ripe bananas
1 tablespoon lemon juice
142 ml double cream
60 g unsalted butter
95 g brown sugar

Steps:

  • whisk evapoarted milk with an electric whisk until thick and mousse like.
  • whisk in sugar.
  • mash banana to a pulp with the lemon juice then whisk into the evaporated milk.
  • spoon into 2 (1kg/2lb) loaf tins cover with foil and freeze until firm
  • to make sauce place all sauce ingredients in a pan and heat gently until the sugar has disolved
  • bring to the boil and boil for 2 minutes until syrupy
  • serve with a slice of ice cream! :o).

Nutrition Facts : Calories 245.4, Fat 11.9, SaturatedFat 7.4, Cholesterol 38.7, Sodium 37.9, Carbohydrate 34.7, Fiber 0.9, Sugar 28.1, Protein 2.1

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