Name: Banana split ice-cream cups
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 300 ml thickened cream; 300 ml crème fraîche; 4 bananas, thickly sliced diagonally; 1 litre each banana, chocolate and vanilla-bean ice-creams; 70 gm dry-roasted unsalted peanuts, coarsely chopped (½ cup); Salted caramel sauce; 220 gm caster sugar (1 cup); 125 gm butter, diced; 200 ml thickened cream; Scraped seeds from ½ split vanilla bean; 1 tbsp sea salt flakes

Banana split ice-cream cups

Australian Gourmet Traveller recipe for banana split ice-cream cups.

Serves 8

Prep

30M

Cook

15M

Total

45M

Make the sauce ahead and just warm it before assembling this dessert.

Ingredients

300 ml thickened cream

300 ml crème fraîche

4 bananas, thickly sliced diagonally

1 litre each banana, chocolate and vanilla-bean ice-creams

70 gm dry-roasted unsalted peanuts, coarsely chopped (½ cup)

Salted caramel sauce

220 gm caster sugar (1 cup)

125 gm butter, diced

200 ml thickened cream

Scraped seeds from ½ split vanilla bean

1 tbsp sea salt flakes

Method

Main

1.For salted caramel sauce, spread caster sugar over the base of a large saucepan and cook without stirring over medium-high heat until a light caramel forms around the edge (3-5 minutes). Gently tilt and swirl the pan so caramel forms evenly until most of the sugar is melted, and the caramel is deep golden and just begins to smoke (3-5 minutes). Add butter, cream and vanilla (carefully – the hot caramel will spit), and salt to taste. Reduce heat to medium and cook, stirring occasionally, until caramel dissolves and a thick sauce forms (3-5 minutes). Set aside to cool.

2.Whisk cream and crème fraîche to soft peaks.

3.To serve, divide banana slices among small bowls. Top with ice-creams, whipped cream and peanuts, and drizzle with salted caramel.

Styling by Lisa Featherby

Styling by Lucy Weight