Here is a delicious twist on a classic dessert recipe, with its crunchy caramelized crust and frozen banana-flavoured topping.
- Prep: 15 min
- Freezing: 2 h
- 2 ripe bananas peeled + another, for decoration
- 2 cups (250 mL) caramel ice cream slightly softened
- 2 tbsp (30 mL) dark rum (optional)
- 2 tbsp (30 mL) sugar
- 1 tbsp (5 mL) brown sugar
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Puree bananas in the bowl of a mixer. Add caramel ice cream and rum, mix well. Pour into four ramekins.
Freeze for 2 hours.
Before serving, slice the remaining banana, add two slices per serving.
Mix sugar and brown sugar with a fork. Sprinkle each ice cream ramekin with sugar and use a blow torch or broil 6-inches (15 cm) from heat for 2 to 6 minutes or until sugar bubbles and darkens, removing each when ready. Serve immediately.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||8 % / 88 mg|
|Vitamin B12:||13 %|
|Vitamin B6:||14 %|