Banana, peanut and caramel chocolate ice cream sundae
- March 2016
- Serves 4
- Hands-on time 55 min, plus freezing
Layers of chocolate truffle no-churn ice cream, caramelised bananas and slightly boozy peanut caramel make up this almighty sundae.
- Gluten-free recipes
- 24.5g (12.8g saturated)
- 65.6g (63.8g sugars)
This easy chocolate ice cream is essentially a frozen truffle mixture. If you’re serving it as a sundae or with another pud we recommend freezing it in balls (it’s easy to scoop unfrozen) on trays. It’s also great unfrozen, served as a chilled mousse-like dessert or eaten, frozen, straight from the bowl as a late-night treat.
The ice cream will keep in the freezer, in a sealed container, for up to 1 month.
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