Banana and coconut no-churn ice cream with brandy and caramel sauce
- May 2016
- Serves 8
- Hands-on time 15-20 min, oven time 2½ hours, plus freezing time
Creamy banana ice-cream topped with a boozy caramel sauce; the ultimate luxurious dessert.
- 51g (32.1g saturated)
- 81.7g (74.7g sugars)
- 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
- 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.
To make the sauce on the hob, warm the ingredients in a pan over a medium heat, then simmer for 10 minutes. Serve straightaway, or cool, then reheat. Lotus Biscoff biscuits (also known as speculoos) are available at most large supermarkets. If you can’t find them, gingernuts work well, too.
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