Whole banana ice cream with bread praline and corn spun toffee (Kane Pollard)

Whole banana ice cream with bread praline and corn spun toffee (Kane Pollard)

4.6 7 ratings

Prep. 20 min

Total 11 h 20 min

4 portions

Ingredients

Banana ice cream

ripe bananas (approx. 280 g), skin on, cut into discs
2
dark chocolate broken into pieces
100 g
cocoa powder
1 tsp
ground cinnamon
½ tsp
xanthan gum
¼ tsp
sea salt
½ tsp

Corn husk stock

sweet corn cob kernels removed, reserve husks and cobs, cut into pieces (see Tips)
1
water
500 g

Bread praline

sourdough bread
30 g
unsalted butter
2 tsp

Corn spun toffee

caster sugar
250 g
glucose syrup
20 g
vinegar
50 g
water
1000 g

Assembly

sea salt flakes to sprinkle

Difficulty

advanced

Nutrition per 1 portion

Sodium 311.4 mg

Protein 4.4 g

Calories 2190.1 kJ / 523.5 kcal

Fat 13.4 g

Fibre 5.4 g

Saturated Fat 7.6 g

Carbohydrates 100.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Chef favourites 57 Recipes
Australia and New Zealand

You might also like...

Burnt orange marmalade

14u. 20min

Herbed lavosh

55min

White chocolate and raspberry pots with lime macadamia shortbread

1u. 40min

Fresh fruit tart (Thermomix® Cutter, using modes)

5u. 55min

Coconut poached chicken salad (Thermomix® Cutter, TM6)

45min

Crunchy broccoli salad with speck (TM6)

10min

Little sticky date puddings with salted toffee sauce

50min

Tempered chocolate

40min

Lemon curd

20min

Citrus mascarpone semifreddo with Manjimup walnut & cacao nib dukkah (Russel Blaikie)

13u.

Bruschetta with white bean purée and gremolata

15min

Chocolate lava pudding

40min