Easy Chocolate Coated Caramelised Banana Salted Caramel Ice Creams!
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes plus freezing time
Cooking time: 5 minutse
- 1 banana, sliced
- 4 tablespoons white sugar
- 400ml/14flozs. cream
- 395g/14flozs. tin dulce de leche or caramel top and fill
- Pinch of salt (to taste)
- 150g/5ozs. dark chocolate
- 150g/5ozs. milk chocolate
- 1 cup chocolate pearls or slivered almonds
Step 1 - First, sprinkle sugar over the banana slices and caramelise with a blowtorch. Set aside to cool.
Step 2 - Whip the caramel until smooth, then add the cream and salt and keep whipping until double in volume and the texture of whipped cream. Taste for the level of salt you want in your salted caramel.
Step 3 - Take a ice cream mould and place two slices of banana in each cavity. Cover with the salted caramel cream and gently tap the tray against the counter to remove air bubbles. Insert a popsicle stick in each one and freeze completely. Remove from the mould and place in a freezer proof container until you are ready to dip them.
Step 4 - Melt the two types of chocolate and stir to combine. Either add the chocolate pearls or almonds into the chocolate or sprinkle on afterwards. Spoon chocolate onto each popsicle and allow to freeze hard.