Steps

• 1

  When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

  180 ˚F / 82 ˚C

  00:15

  Super Smoke

• 2

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

  180 ˚F / 82 ˚C

  00:45

  Super Smoke

• 3

  Once the cream mixture has smoked, remove it from the grill, add the bourbon, vanilla, sugar, and salt. Stir until it is fully dissolved, and chill in the refrigerator for 1 hour.

• 4

  Pour into an ice cream maker until it reaches a soft-serve consistency. Next, put it into a plastic container and place in the freezer for at least 1 hour, or until you are ready to assemble the banana splits.

• 5

  Increase the temperature to High and preheat.

  450 ˚F / 232 ˚C

• 6

  Line a baking sheet with parchment or aluminum foil and place bananas on the baking sheet cut side up. Sprinkle with cinnamon and drizzle with maple syrup. Place baking sheet on the grill grate and cook 10-15 minutes until bananas begin to brown.

  450 ˚F / 232 ˚C

  00:15

• 7

  Remove bananas from the grill and assemble banana sundaes with your choice of toppings. Enjoy!