Description
A quick and delicious homemade banana and peanut brittle ice cream recipe that uses frozen bananas as a creamy base, combined with crunchy homemade peanut brittle and rich dark chocolate drizzle for an irresistible dessert.
Ingredients
Scale
For the Peanut Brittle
- 30g caster sugar
- 30g roasted salted peanuts
For the Chocolate Drizzle
- 30g dark chocolate (70% cocoa solids minimum)
For the Ice Cream Base
- 4 small ripe bananas, frozen
Instructions
- Make the Peanut Brittle: Melt the caster sugar in a small frying pan over medium heat until it turns a caramel colour. Add the roasted salted peanuts to the caramel and stir quickly before carefully tipping the mixture onto a sheet of non-stick baking parchment. Allow it to cool completely until it hardens.
- Melt the Chocolate: Place the dark chocolate in a microwave-safe bowl and heat it in the microwave for 1 minute. Stir well until smooth, then set aside for drizzling.
- Prepare the Banana Ice Cream: Remove the frozen bananas from the freezer and place them in a food processor. Blitz until the bananas reach a smooth, creamy consistency similar to ice cream.
- Assemble and Serve: Break the cooled peanut brittle into shards. Serve the banana ice cream in bowls, sprinkle with peanut brittle shards, and drizzle with the melted dark chocolate. Enjoy immediately.
Notes
- Ensure the bananas are fully frozen for the creamiest texture.
- Be cautious when handling hot caramel as it can cause burns.
- Use dark chocolate with at least 70% cocoa for a richer, less sweet contrast.
- Peanut brittle can be stored separately in an airtight container for up to a week.
- This recipe is naturally gluten-free.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: British
Keywords: banana ice cream, peanut brittle, homemade ice cream, no churn ice cream, dark chocolate drizzle, frozen banana dessert, easy summer dessert
