Banana Ice Cream with Cookies, Chocolate Chips, and Caramel Layer

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Banana ice cream with cookies, chocolate chips, and caramel layer

Ingredients

3.2% Milk - 7 fl oz
10% cream - 13 fl oz
Sugar - 6.3 oz
Salt - a pinch
Corn Starch - 3 teaspoons
Semi-soft cream cheese - 1.8 oz
Bananas - 1 piece
Liquid dark chocolate - 1.6 oz
Shortbread Cookies - 1.6 oz

Step by Step guide

Step 1

For the caramel layer, heat a large heavy-bottomed skillet, pour 100 grams of sugar onto its dry surface, and wait until the bottom layer of sugar becomes liquid. Gently mix it with the still solid top layer of sugar and continue until all the sugar turns into liquid syrup. Then, caramelize the syrup over low heat, stirring until it acquires a copper hue, and immediately remove from heat. Carefully pour in 180 ml of room temperature cream into the caramel, vigorously mixing to fully combine the two substances. If the caramel does not fully mix with the cream and hardens into separate segments, return the skillet to the heat and cook, stirring, until the sauce completely dissolves into the cream.

Step 2

Cut one large ripe banana into segments and blend into a smooth puree.

Step 3

Dissolve the cornstarch in 50 ml of milk.

Step 4

For the ice cream, in a small saucepan over medium heat, combine the remaining cream and milk, 80 grams of sugar, a pinch of salt, stir, and bring almost to a boil. Add the cornstarch milk and cook, stirring constantly, until thickened. Remove the ice cream from heat and add it to the blender with the banana puree along with the cream cheese, blending until smooth. Cool to room temperature, then refrigerate overnight.

Step 5

Freeze in an ice cream maker according to the instructions, adding the crushed cookies and chocolate chips in the last couple of minutes of freezing. Transfer to a container, alternating layers of ice cream and pockets of caramel sauce (half of the prepared volume), and place in the freezer for at least 5 hours until firm.