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Chocolate and Caramelised Banana No Churn Ice Cream

It  had to be done. After the delight that was the Raspberry Cheesecake Ice Cream more flavours were bound to happen. Chocolate is my all-time favourite flavour but I especially love it when combined with banana or orange (jaffa, YUM!).

I don’t eat raw banana. It’s something to do with the texture, I can’t stand the squishiness. I love them however in desserts and cakes. I absolutely love banana flavour, just not actual bananas. I sometimes make Banana Tarte Tatin, and that gave me the idea of caramelising the bananas prior to adding them to the ice cream. If you have not caramelised bananas before, brace yourself. The smell is just amazing!

If you’re inclined to eat a diet of low fat stuff, one look at the ingredients and you’ll be avoiding this. Like my previous Raspberry Cheesecake Ice Cream, this is full of fat and creamy goodness. Although I’ll mostly reach for healthy meals over fatty foods in my regular diet, there are some foods that just don’t work as low fat or sugar free – namely ice cream and donuts. If you’re going to enjoy the creaminess that makes ice cream delightful, then full cream it is. And perhaps some condensed milk.

Ingredients // yields 500ml:

100g premium dark chocolate

2 ripe bananas, peeled and sliced

¼ cup caster sugar

30g butter

300ml thickened cream

2/3 cup sweetened condensed milk


Place chocolate into top bowl of a double-boiler and melt over simmering water on medium heat. Once melted, take off heat and set aside to cool.

Scatter sugar over the base of a frying pan and swirl over medium heat for a couple of minutes until sugar starts to melt. Add butter and swirl with a wooden spoon for 2-3 minutes while butter bubbles. Add banana slices and cook for about 5-8 minutes until they turn toffee-coloured and are coated in a nice warm-coloured caramel.

Whisk cream in a bowl until soft peaks form. Gently fold in condensed milk, cooled chocolate and bananas. Pour in the juices from the bananas as well as they hold all the caramel goodness.

Pour mixture into a tin, cover and freeze for at least 6 hours. If you accidentally taste some at this point your mind may be blown. You have been warned.

Remove from freezer 20 minutes prior to serving.

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  • mr crumble - ohh peggy, peggy, peggy…..
    what are you doing to me. this looks devine. stay tuned for my results….. coming very soonReplyCancel

  • Virginia Kop - I can see I’ll have to have many spare bananas – they look yummyliscious caramelising! [Always buy extra mushrooms as love eating them raw]ReplyCancel

  • Peggy Saas - Oh Pete, Pete, Pete…I just know you’re going to love it! Photos please when you do. xoReplyCancel

  • Peggy Saas - Virginia I was going to use 3 bananas at first but glad I stuck with 2. For a 500ml tin 2 bananas was enough. If you make it, let me know what you think.ReplyCancel

  • Jennifer @ Delicieux - I could tell from the sneak peek you shared on Instagram how amazing it was. I’d love a big scoop right now!ReplyCancel

  • Deanna @ DB and Jelly - This looks incredible! The caramelized ice cream picture has me drooling, not to mention the ice cream photos. Yum!!ReplyCancel

  • Peggy Saas - Thanks Jennifer. It turned out just beautifully, very delicious indeed.ReplyCancel

  • Peggy Saas - Thank you Deanna. I had a feeling the caramelised picture might evoke some feeling, I do love anything caramelised so it really appeals to me.ReplyCancel

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