Banana-Rum Ice Cream in Cheddar-Cracker Cones

Chef Dorsey uses ground-up cheddar crackers instead of flour for the batter in her ice cream cones, creating a sweet, cheesy, crunchy, and salty vessel to fill with a rum-infused caramelized banana ice cream. If you don't have a waffle cone maker, you can spread the batter out thinly in a skillet and cook until golden brown on both sides. 

three cheddar cracker cones filled with scoops of banana rum ice cream
Photo: Emmanuel Moran
Active Time:
30 mins
Freeze Time:
8 hrs
Total Time:
9 hrs 10 mins


For the Cheddar-Cracker Cones

  • 1 ¼ cups (about 60 grams) cheddar cheese crackers, such as Pepperidge Farm Goldfish

  • 2 large eggs

  • 6 ½ tablespoons granulated sugar

  • 6 tablespoons unsalted butter, melted and cooled

  • ½ cup whole milk

For the ice cream

  • 6 large egg yolks

  • ½ cup granulated sugar

  • 1 cup heavy cream

  • 1 cup milk or half-and-half

  • 1 teaspoon banana extract

  • 2 teaspoons vegetable oil

  • 2 bananas, chopped

  • ½ cup plus 2 tablespoons light rum


Make the Cheddar Cracker Cones

  1. Place crackers in a blender or a food processor, and process into a fine powder, about 1 minute. Using an electric mixer, beat the eggs and sugar until very fluffy and soft ribbons form, about 2 minutes. Mix in butter, then milk. Mix cracker powder into egg mixture and beat until combined.

  2. Using a mini or regular waffle cone maker, form into cones following manufacturer's instructions, using about 1 tablespoon for each cone in a mini waffle maker, or a scant 1/4 cupful (3 tablespoons) of batter for regular cone. While waffle is still hot, quickly form into cones by wrapping around ice cream cone maker included with machine. If they cool too quickly, just leave them flat. Alternatively, make waffle cones in a nonstick skillet, being sure to spread batter out into a thin layer, and cooking until golden on both sides.

Make ice cream

  1. In a medium bowl, whisk egg yolks and sugar to blend; set aside. In a medium saucepan, bring cream and milk to a gentle simmer over medium heat; remove from heat. Whisk about ½ cup of cream mixture into the egg mixture. Repeat with another ½ cup of cream mixture, then gradually whisk egg mixture into remaining cream mixture in saucepan.

  2. Return saucepan to medium heat and cook, whisking constantly, until custard is thick enough to coat back of a spoon and an instant-read thermometer registers 160°F, about 3 minutes. Transfer custard to a medium bowl or quart container. Stir in banana extract and let cool slightly, stirring occasionally. Cover the custard and refrigerate until cold, about 4 hours. You can also set bowl (a metal bowl works best) in a large bowl of ice water and stir until cold.

  3. In a medium skillet, heat oil over medium-high. Add bananas and cook, stirring occasionally, until deeply browned in spots and caramelized, 3 to 5 minutes. Remove skillet from heat. Add ½ cup rum and carefully stand back while returning skillet to heat—it may briefly ignite. Cook until liquid has evaporated, stirring occasionally, about 1 minute. Transfer flambeed bananas to a small bowl and let cool, then cover and refrigerate until cold.

  4. Transfer custard and remaining 2 tablespoons of rum to an ice cream maker and churn following manufacturers instructions. Mix in flambeed banana a little at a time to prevent it from clumping together as ice cream churns. Continue churning until mixture looks like soft serve ice cream. Transfer to a freezer-safe container and freeze until firm, about 4 hours. Serve scoops of Banana-Rum Ice Cream in the Cheddar-Cracker Cones.

Related Articles