You can elevate this caramelised banana ice-cream to the next level the moment you add a scoop of dulce de leche on top! Trust me! Don't have dulce de leche? Go with caramel or chocolate sauce. The ice-cream is not too sweet as it has little sugar. The sweetness comes from the ripe bananas, making it a guilty free dessert.
Recipe
How much time do you need?
Preparation Time: 25 minutes
Cooking Time: 30 Minutes
Churning time: 40 minutes
Ingredients:
For the caramelised bananas:
3 big overripe bananas
1/3 cup brown sugar
60 grs unsalted butter
For the ice-cream after caramelised bananas are ready:
1-1/2 cups whole milk
2 tablespoons white sugar
2 teaspoons lemon juice
A pinch of salt
Method: Preheat oven on fan-forced mode to 165°C Peel and slice the bananas into approx. 1 cm pieces and toss them with the brown sugar and butter in a baking dish until the sugar starts dissolving. Take to the oven.
Bake for about 30 minutes, stirring once or twice during baking, until the bananas are soft and golden brown and caramel has started to form and bubble.
Immediately transfer the caramelised bananas into a food processor, use a spatula to scrape the borders of the baking tray and make sure to transfer all the caramel from the bottom. That is just flavour!! Add the milk, white sugar, lemon juice and salt, and blend until smooth and creamy. Transfer the mixture to a bowl and chill in the refrigerator for at least 4 hours.
Once chilled, transfer the mixture to the ice-cream churner with ice-cream pallete on. Churn till frozen, approximately 40 minutes. Transfer the ice-cream to a plastic container and freeze for 2-3 hours in the freezer until firm.
Scoop and serve with dulce de leche, caramel sauce or chocolate sauce.
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