Grilled Banana Split With Vanilla Bourbon Ice Cream

Steps

• 1

  When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 2

  Combine the heavy cream and half-and-half in an aluminum roasting pan. Place the pan on the Traeger, close the lid, and smoke for 45 minutes.

  180 ˚F / 82 ˚C

  Super Smoke

  Ingredients

  • 1 Cup heavy cream

  • 2 Cup half-and-half

• 3

  Remove the smoked cream mixture from the grill. Add the bourbon, vanilla, 2/3 cup sugar, and salt. Stir until the sugar is fully dissolved, then chill in the refrigerator for 1 hour.

  Ingredients

  • 2 Teaspoon bourbon

  • 1 Tablespoon vanilla extract or seeds from 1 vanilla bean

  • 2/3 Cup Plus 1 tablespoon granulated sugar, divided

  • 1 Pinch kosher salt

• 4

  Pour the cream mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft serve consistency. Transfer the ice cream to a plastic container and freezer for at least 1 hour, or until ready to assemble the banana splits.

• 5

  Set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

  450 ˚F / 232 ˚C

  Ingredients

  • 4 Whole bananas, ripe but firm, unpeeled and halved lengthwise

• 6

  Sprinkle the remaining tablespoon of sugar over the cut sides of the bananas. Place the bananas directly on the grill grates, cut-side down. Close the lid and cook until lightly caramelized, 5-7 minutes.

  450 ˚F / 232 ˚C

• 7

  Remove the bananas from the grill and place in serving dishes. Scoop the ice cream on top, then finish with your favorite sauces, nuts, whipped cream, and maraschino cherries. Enjoy!

  Ingredients

  •  Chocolate Syrup

  •  Butterscotch syrup

  •  Pineapple ice cream topping

  •  Strawberry ice cream topping

  •  Chopped nuts

  •  whipped cream

  • 4  maraschino cherries