Banoffee Pie ‘Ice cream’

One of my greatest pass times is baking. So naturally to complement it I love reading food blogs. I have dozens bookmarked which I salivate over, its true food porn. One of my favourites is The Kitchn. Gorgeous food and even more gorgeous photographs. So when I came across an Ice Cream that only had one ingredient I was intrigued, what was this sorcery they speak of?

Apparently if you freeze bananas then blend them they become like an ice cream consistency! I knew there and then i had to try it. Now banana 'ice cream ' is rather healthy I guess, well I couldn’t be doing with that, so behold- Banoffee Pie Banana 'ice cream'. Homemade caramel pieces, shortbread biscuit, and a good topping of chocolate. It’s enough to get you running off the treadmill and back into the kitchen.

To serve 3-4 you will need:

For the ice cream-

3 bananas

For the caramel-

1/2 can condensed milk
25g butter
25g light brown sugar

For the shortbread-

225g plain flour
50g caster sugar
150g butter
Pinch of salt.

To top-

Dark chocolate

First chop your bananas into thin disks and spread out thinly into a freezeable container and freeze for 2 hours.

Next cream the butter and sugar together for the shortbread, and then sift in the flour and salt until a dough is formed.

Once stiff, roll out on a floured unit till about 1 cm thick.

Transfer to a greased baking tray and cook for 16-20 minutes Gas mark 4.

Once cool, cut into finger pieces.

Pour in the can of condensed milk into a pan on a low temperature. Add the butter and the sugar and heat until the butter has melted and the sugar dissolved.

Turn up the heat for a further 2-4 minutes until the caramel stiffens and a caramel brown colour turns.

Pour into a grease paper lined dish and allow to set.

Once you are ready to eat. Take out the banana and blitz in a food processor. I only had a small blender and this was hard work, so the better your contraption, the easier and quicker, but persevere!

Dish up immediately into bowls, grate your chocolate, crumble some shortbread, and cut up your caramel and pile it on high. Plus stick a finger of short bread in for scooping- no spoon, no washing!

You can make a whole mound of this ice cream and re freeze it for later use, or you know, serve bigger portions. Hey, you left the gym for this, don’t let it be for nothing!