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No-churn banana split ice cream

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Course: Dessert, Ice Cream
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Servings: 2 litres / 4,2 pints
Author: Lorena Salinas from Cravings Journal

Ingredients

For the pecan praline

  • 50 g pecans or other type of nut if you prefer
  • 50 g granulated sugar

For the banana ice cream

  • 400 g condensed milk
  • 150 g peeled banana
  • 600 g whipping cream
  • 2 tsp vanilla bean paste or extract or essence

For finishing

  • 100 g strawberry marmalade good quality, thick
  • 80 g dark chocolate I used 65% cacao, chopped

Instructions

For the pecan praline

  • For the caramel, sprinkle a thin layer of sugar on the pan. Make sure that the pan is really clean before you start; if it has impurities or fat, it will crystalize the caramel. It helps also if your pan is of a light colour so you can see the caramel as it becomes darker. Place the pan over medium heat.
  • When you see that the sugar is starting to melt around the edges and in other parts of the pan, lower the heat to medium-low and sprinkle more sugar over the melted regions, also in a thin layer. Don't use a utensil to stir at any point. If you need to give it a mix, do so by tilting and spinning the pan from the handle.
  • The caramel will continue to male. Control the heat so that it doesn't burn and if you need to stir do so with the handle of the pan.
  • Once melted and golden, add your nuts and mix immediately. Transfer the caramel with the nuts carefully onto a silicone mat or silpat or greased pan.
  • Let it cool down completely and then chop it up.

For the banana ice cream

  • Blend together the banana and condensed milk.
  • Whip the cream and vanilla to soft peaks: you want it to be whipped and fluffy but not too much that it becomes stiff.
  • Add about 1/3 of the whipped cream to the condensed milk and mix. Add the rest in and use folding motions with a spatula to mix everything together.
  • Add the chopped chocolate and praline and add it using folding motions.
  • Pour a layer of the mix into a freezer-safe container and then make little dollops of marmalade on top. Repeat with several layers until you use all the ice cream up.
  • Freeze for at least 8 hours or overnight.
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