Banoffee Ice Cream Bundt Recipe
How to make a Banoffee Ice Cream Bundt
Method
- Prepare the day ahead, as you need to freeze the base overnight. Take the ice cream out of the freezer for 10 minutes to allow it to soften slightly. Prepare a 1.5L bundt or doughnut cake tin by lining the inside with several sheets of cling film, ensuring there is some overhang.
- Place a few scoops of ice cream in the prepared tin and top with a handful of banana bread cubes. Repeat until all the ice cream and banana bread is used up. Using gloved hands, firmly push down to compress the mixture, which will fill any gaps. Cover and freeze overnight, or until solid.
- Meanwhile, make the caramel sauce. Place the sugar into a small saucepan with 50ml water. Set over a medium-high heat and stir until the sugar dissolves. Increase the heat to high and cook until it becomes a dark amber, gently shaking the pan to get an even colour. This takes around 6 minutes. Take off the heat and slowly add the cream and salt. Be careful, as it will spit. Stir until smooth, pour into a jug or bowl and refrigerate until cool.
- Peel the bananas and cut into thick, diagonal slices. Place a large frying pan over a medium-high heat and add the butter and banana slices. Cook for 2 minutes on each side or until browned and softened. Set aside to cool.
- Take the ice cream and banana bread mix out of the freezer about 10 minutes before serving. Remove the cling film and turn out onto a platter. Drizzle with caramel sauce and top with banana slices. Sprinkle with chocolate, slice and serve with extra caramel sauce and banana slices.
Tips: For clean edges, use a hot knife to slice into portions. Leftover caramel sauce will keep refrigerated for up to a week in a jar.
*This ice cream is only available seasonally. You can also experiment with other flavours.