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Banana Ice Cream Puffs

Banana Ice Cream Puffs
These tender golden puffs are filled with rich banana ice cream and drizzled with hot fudge-making them pretty enough to draw a sleighful of compliments!
24 ServingsPrep: 60 min. + chilling Process: 20 min. + freezing

Ingredients

  • 1 cup sugar
  • 1 package (3.4 ounces) cook-and-serve banana cream pudding mix
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 5 cups 2% milk
  • 4 eggs, lightly beaten
  • 4 cups heavy whipping cream
  • 1-3/4 cups mashed ripe banana (about 4 medium)
  • 2 tablespoons vanilla extract
  • CREAM PUFFS:
  • 2 cups water
  • 1 cup butter
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 8 eggs
  • Hot fudge or chocolate ice cream topping
  • Chopped nuts

Directions

  • In a large saucepan, combine the sugar, pudding mix, flour and salt;
  • gradually stir in milk until smooth. Cook and stir over medium heat
  • until thickened and bubbly. Reduce heat; cook and stir 2 minutes
  • longer. Remove from the heat.
  • Stir a small amount of hot filling into eggs. Return all to the pan,
© Taste of Home 2013

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Banana Ice Cream Puffs (continued)

Directions (continued)

  • stirring constantly. Bring to a gentle boil; cook and stir for 2
  • minutes. Press plastic wrap onto the surface of pudding mixture.
  • Refrigerate until chilled, about 4 hours.
  • Stir in the cream, bananas and vanilla. Fill cylinder of ice cream
  • freezer two-thirds full; freeze according to manufacturer's
  • directions. Refrigerate remaining mixture until ready to freeze.
  • Allow ice cream to ripen in the refrigerator freezer for 2-4 hours.
  • In a large saucepan, bring the water, butter, sugar and salt to a
  • boil. Add flour all at once and stir until smooth ball forms. Remove
  • from the heat; let stand for 5 minutes. Add eggs, two at a time,
  • beating well after each addition. Continue beating until mixture is
  • smooth and shiny.
  • Drop by 2 rounded tablespoonfuls 3 in. apart onto greased baking
  • sheets. Bake at 400° for 20-25 minutes or until golden brown.
  • Remove to wire racks. Immediately split puffs open; remove tops and
  • set aside. Discard soft dough from inside. Cool puffs.
  • To serve, spoon banana ice cream into cream puffs; replace tops.
  • Drizzle with hot fudge topping and sprinkle with nuts. Yield: About
  • 2 dozen puffs and 3 quarts ice cream.
Nutrition Facts: 1 serving (1 each) equals 379 calories, 27 g fat (16 g saturated fat), 188 mg cholesterol, 256 mg sodium, 29 g carbohydrate, 1 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013