This banofee banana ice cream has become a must this summer. The banofee cake is one of Juanje's favorites. That combination of fruit and caramel with cream makes it have its right measure of sweet and a lot of flavor, so this year I have decided to version it in the form of ice cream with my caramel sauce of a lifetime that you can also find in my book Loleta By Loleta.
it's a very easy recipe that results in a very creamy ice cream even if you don't have ice cream. Here I explain how to do it without ice cream but if you have it, you just have to introduce the cream in the ice cream maker and the magic will do itself.
I'm sure you'll love it and it's also great to fill bagpipes as the ice cream cut of a lifetime.
- 2 bananas from the Canary Islands
- 3 tablespoons sugar
For ice cream
- 500 ml of cold liquid cream with 35% fat (the more fat the creamier)
- 160 ml condensed milk
- 1 tablespoon vanilla extract
- 3 crushed wafer cookies
For caramel toffee sauce
- 70g butter
- 200 g sugar
- 150 g water
- 100g liquid cream
Cut the bananas into slices and place them in a pan with the sugar. Heat and brown over medium heat until caramelized. We put them on a plate and with the help of a fork, crush them leaving some pieces.
In a large bowl beat the cream very cold. When we have it assembled but without reaching hard peaks, add the condensed milk and vanilla and mix with the help of a spatula with enveloping movements so that the cream does not go down.
Add the crushed bananas. With your hands we break the cookies into small pieces and add them to the cream (the cookies will give a crunchy texture to the ice cream).
We take to the freezer for at least 3 hours.
Meanwhile, in a saucepan, heat the water with the sugar until it has a golden color. You have to be careful that it doesn't burn. When it has a golden color, add the liquid cream and butter with care not to burn because the contrast of temperatures can make the cream jump. Let it cook until it thickens (about 3-4 minutes). Remove and set aside until it has cooled.
When the toffee sauce (caramel) is no longer hot, put a couple of tablespoons on the container with ice cream and return to the freezer.
When the ice cream has curdled and is already hard, serve with more caramel sauce. It's completely irresistible!
Tips and Tricks
- You can prepare it without banana if you don't like it and it will be incredibly rich as well.
- You can also substitute caramel sauce for chocolate sauce
- You can add a few pieces of dark chocolate to the ice cream before freezing it
- Difficulty: easy
- Preparation time: 15 minutes plus freezing time
- Servings: 6