Creamy banana ice-cream topped with a boozy caramel sauce; the ultimate luxurious dessert.
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Ingredients
- 4 very ripe bananas, mashed
- 397g tin condensed milk
- 160ml coconut cream
- 400ml coconut milk
- 150g Lotus Biscoff biscuits (see tip)
For the sauce
- 225g light muscovado sugar
- 50ml brandy
- 100g butter
- 250ml double cream
- Coconut flakes, toasted in a dry pan, to serve
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Method
- Mix the mashed bananas, condensed milk, coconut cream and coconut milk together in a mixing bowl using an electric mixer until well combined and a bit aerated. Roughly chop the Lotus biscuit pieces into pieces, then stir into the banana mixture. Put in a plastic container (about 1.5 litre capacity) and freeze for 3½ hours for a soft set, or longer for a firmer ice cream.
- For the sauce, heat the oven to 120°C/100°C fan/gas ½. Put all the sauce ingredients (except the coconut) in a casserole and cover with a lid. Cook in the oven for 2½ hours. Remove from the oven and use a balloon whisk to beat the mixture together until it forms a smooth sauce. The sauce will be fine left in the oven until you’re ready to serve your ice cream. Alternatively, you can reheat it on the hob (see tip).
- To serve, scoop the ice cream into a bowl and top with toasted coconut flakes and a drizzle of sauce.
Nutrition
- 827kcals Calories
- 51g (32.1g saturated) Fat
- 6.4g Protein
- 81.7g (74.7g sugars) Carbs
- 1.1g Fibre
- 0.5g Salt
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