Banana Ice Cream Puffs Recipe
Banana Ice Cream Puffs Recipe photo by Taste of Home

Banana Ice Cream Puffs Recipe

Publisher Photo
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!
TOTAL TIME: Prep: 60 min. + chilling Process: 20 min. + freezing
MAKES:24 servings
TOTAL TIME: Prep: 60 min. + chilling Process: 20 min. + freezing
MAKES: 24 servings

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 McCormick® Pure 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

Nutritional 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.

Directions

  1. 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.
  2. Stir a small amount of hot filling into eggs. Return all to the pan, 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Originally published as Banana Ice Cream Puffs in Country Woman Christmas Annual 2004, p36

Nutritional 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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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