Recipe for Banoffee Ice Cream Sundaes – a foolproof combination of bananas, caramel, whipped cream and crunchy biscuits

Ingredients
1 x 360g tin Caramel Treat
500ml cream
2 bananas
6 digestive biscuits
Extra whipped cream, bananas and biscuits for serving

How to
Place the Caramel Treat into a large bowl and beat with an electric mixer until
smooth.

Add half the cream and whip until soft peaks start forming. Add the remaining
cream and continue whipping until the mixture is thick and you have stiff
peaks.

Slice the bananas and roughly crumble the biscuits. Spoon about half of the
caramel mixture into a large airtight container. Swirl through half the bananas
and biscuits. Repeat with the remaining bananas and biscuits.

Freeze for at least 4 hours. To serve, scoop into bowls or sundae glasses and
decorate with whipped cream, bananas and crumbled biscuits.

Notes:
I like to freeze my ice cream container before-hand, and also have my cream and
caramel very cold before I start mixing. This helps the ice cream to freeze quicker
resulting in a smooth, creamy final product with no ice crystals!

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This recipe and photo provided by and copyright to Astrid Field from the Sweet Rebellion. Visit The Sweet Rebellion website, and see more of her delectable sweet treat recipes