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

  00:45

  Super Smoke

• 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.

• 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

  00:15

• 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

  00:07

• 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!