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“Un-fried” Ice Cream Topped with Mexican Bananas Foster

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Mexican Fried Ice Cream is a great treat to order in a restaurant but now you can enjoy it at home with our “Un-fried Ice Cream which offers an easy way to get that crunchy exterior on the ice cream without frying. We’re topping our “Un-fried” ice cream with a buttery rich caramel sauce combined with fresh bananas and tropical fruit. Bonus: this recipe is great to make ahead of time.

 

“Un-fried” Ice Cream Topped with Mexican Bananas Foster

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Ingredients

  • 1 ½ cups of honey flakes and oat cluster cereal

  • ½ cup of almonds or pecans, chopped

  • 2 teaspoons of cinnamon, divided

  • 12 round scoops of vanilla bean ice cream (stored in the freezer until ready to use)

  • 8 Tablespoons of Salted Challenge Butter

  • 3/4 cup of brown sugar

  • ½ cup of fresh orange juice (about 1 medium orange)

  • ¼ cup of spiced or dark rum (orange juice can be substituted)

  • 3 large bananas, sliced

  • 2 teaspoons of vanilla

  • 2 cups of assorted sliced fruit such as strawberries, mangos, or pineapple for garnish

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Directions

  1. Place cereal, 1 teaspoon of cinnamon, and nuts into a heavy zipper bag. Crush mixture by rolling with a rolling pin. Pour cereal mixture on a dinner plate. 

  2. Roll ice cream balls in cereal mixture until well coated. Store ice cream balls in the freezer until needed.

  3. To create the sauce, melt butter in a skillet over medium-high heat. Add brown sugar stirring until sugar is melted. Stir in the remaining 1 teaspoon cinnamon, fresh orange juice, and rum. Add banana slices and continue stirring until bananas are warm, and the sauce is rich and syrupy. Add vanilla, remove from heat.

  4. To assemble, place bananas and sauce on a serving plate. Add Un-Fried Ice Cream Balls, garnish with the fresh fruit

Serves 6

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Chefs Tips:

  • To add more Mexican flair, consider adding a ¼- ½ teaspoon of ancho chili powder to the cereal mixture. Swapping the almonds with sweet and spicy pecans are also a great way to kick up the heat!

  • Try different flavors of ice cream. Caramel, butter pecan, or even coffee ice cream can be a great substitution!

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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