Banana Foster Rum Frappé

A frozen tribute to the New Orleans dessert — rich caramel, spiced rum and creamy banana in one velvety treat.

⏱️ Prep: 10 min

Nutrition

per 1 glass

290

Calories

—

Protein

31g

Carbs

—

Fat

350 ml	spiced rum
360 ml	banana nectar (or thin banana puree)
120 ml	caramel syrup
120 ml	heavy cream (or oat milk)
240 ml	cold filtered water
—	cinnamon stick, to garnish

Whisk the spiced rum, banana nectar, caramel syrup, heavy cream and water until perfectly smooth.
Pre-chill: refrigerate for at least 2 hours. Dairy and nectar bases need a deep chill to slush without turning grainy.
Pour the chilled mixture into the reservoir, staying half an inch below the Max Fill line.
Turn the machine on and select the SPIKED SLUSH setting. Even with cream, the high-proof rum needs this aggressive cooling mode.
Run for 25–30 minutes until dense and milkshake-like.
Dispense into glasses and garnish each with a cinnamon stick. If blending your own bananas, thin the puree with water to avoid tripping the over-torque sensor.