Banana Ice Cream Puffs Recipe

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

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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!
MAKES:
24 servings
TOTAL TIME:
Prep: 60 min. + chilling Process: 20 min. + freezing
MAKES:
24 servings
TOTAL TIME:
Prep: 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, 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.
Originally published as Banana Ice Cream Puffs in Country Woman Christmas Annual 2004, p36

Nutritional Facts

1 each: 379 calories, 27g fat (16g saturated fat), 188mg cholesterol, 256mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 7g protein.

  • 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
  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

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