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)
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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