Banana, peanut and caramel chocolate ice cream sundae

Banana, peanut and caramel chocolate ice cream sundae
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
524kcals
Fat
24.5g (12.8g saturated)
Protein
4.9g
Carbohydrates
65.6g (63.8g sugars)
Fibre
2g
Salt
0.4g
Calories
524kcals
Fat
24.5g (12.8g saturated)
Protein
4.9g
Carbohydrates
65.6g (63.8g sugars)
Fibre
2g
Salt
0.4g

Ingredients

 

For the no-churn ice cream

  • 300g dark chocolate, preferably 70% cocoa solids, chopped into chunks
  • 397g tin condensed milk
  • 500ml double cream
  • 100g milk chocolate, chopped into small chunks

For the sundae

  • 200g caster sugar
  • 100ml water
  • 3 just-ripe bananas, peeled and diagonally sliced
  • 50g butter
  • a handful of salted roasted peanuts
  • 75g crème fraîche
  • a large splash of rum, beer or brandy

Method

  1. To make the ice cream, put the dark chocolate into a heatproof bowl set over a pan of gently steaming, not quite simmering water (don’t let the water touch the bowl). Leave to melt for 8-10 minutes, stirring only once or twice, until smooth. Leave to cool to just above room temperature, then stir in the condensed milk.
  2. Put the double cream in a mixing bowl, then softly whip until pillowy and just holding its peaks. Drizzle with the condensed milk mixture, folding it in with a balloon whisk as you go. Once combined, fold in the milk chocolate chunks, transfer to a freezerproof sealable container (try not to knock out the air) and freeze for at least 8 hours. Bring out of the freezer 10 minutes before serving, to soften.
  3. Put a heavy-based frying pan over a medium heat then add the caster sugar and water. Heat gently without stirring until the sugar melts, then turn up the heat and boil to a rich red caramel.
  4. Add the sliced bananas along with the butter, then cook until golden and caramelised on one side. Turn and cook on the other side. Stir the salted peanuts into the caramel, being caramel not to nudge the bananas too much.
  5. Once the bananas are golden and cooked through, lift them onto a plate, then add the crème fraîche and a large splash of rum, beer or brandy to the caramel. Stir to combine.
  6. Layer balls of chocolate ice cream in sundae glasses with caramelised bananas and warm peanut caramel, adding a few extra dollops of crème fraîche if you like. Serve immediately.

delicious. tips

  1. 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.

  2. The ice cream will keep in the freezer, in a sealed container, for up to 1 month.

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