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Caramel Banana Rum and Pecan Ice Cream

A sweet ice cream for the adults. Dreyer's Slow Churned Vanilla Light Ice Cream mixed with caramelized bananas, rum and pecans.
Print Recipe
Prep time 10 minutes
Cook time 5 minutes
Total time 15 minutes
Servings 2

Ingredients
  

  • 1/2 cup store-bought caramel sauce
  • 2 ripe bananas
  • 2 ounces dark spiced rum
  • 4 to 6 scoops Dreyer's Slow Churned Vanilla Light Ice Cream
  • 1/4 cup pecans chopped

Instructions
 

  • Heat the caramel sauce in a saucepan over medium heat. Once bubbly, add the banana slices and cook for about 3 minutes to slightly soften them up. Stir in the rum and cook down for a minute or two. Remove from heat and allow to cool down completely.
  • Place the ice cream in a large bowl, along with the bananas (with their sauce) and the pecans. Lightly toss with a spoon to combine. Serve and enjoy immediately.