Sunday, 20 April 2014

Banana Ice Cream With Salted Caramel Sauce

Simply whizzing a frozen banana to make  ice cream always seems rather magical. For a special occasion treat I enriched it with a little cream, scooped it into bowls, poured salted caramel sauce over the top and sprinkled it with toasted walnuts.To lessen the guilt I used All Good Fair Trade bananas.

The day beforehand  put some well ripened bananas in the freezer.

Shortly before serving make the salted caramel sauce:

Salted Caramel Sauce:


11/2 cups of castor sugar
1/2 cup of water
1/2 cup of butter (chopped)
1/2 cup of cream
1/2 teaspoon of vanilla essence
1 teaspoon of salt


Bring the castor sugar and butter to the boil in a saucepan over a high heat.
Keep boiling until the sugar starts to caramelise and  turns a deep golden brown.
Remove from the heat
Whisk in the butter. Careful, steam will rise !
Add the cream ,vanilla essence and salt and stir to combine. It can bubble up before settling down.

(This will keep really well in the fridge, covered, for over a month. It may set to a soft toffee like consistency which you will secretively be tempted to scoop out in spoonfuls). To reconstitute heat in the microwave briefly adding another dash of cream to make it flow better if necessary).

Creamy Banana Icecream

Per person put one peeled and chopped frozen All Good banana and 1-2 tablespoons of cream in a food processor and whizz until it turns into a smooth, creamy ice cream.

To assemble: 

Put a large scoop of banana ice cream in each bowl,
Dribble over some warm salted caramel syrup.
Garnish with a sprinkling of toasted walnuts.

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