Banana ice cream with cookies, chocolate chips and caramel layer
4 servings
60 minutes
Banana ice cream with cookies, chocolate chips, and caramel layers is a harmony of textures and flavors. The delicate creamy base enriched with aromatic banana puree gains a velvety sweetness complemented by the caramel layer—thick, rich, with notes of creamy caramel. Crunchy cookies and tender chocolate chips create a play of contrasts, making each bite special. This dessert comes from European cuisine, where special attention is paid to the balance of flavors and multilayered textures. It is best served chilled to reveal the richness of caramel tones and creamy tenderness. An ideal option for summer treats, it also pairs wonderfully with a cup of aromatic coffee or hot chocolate.
1
For the caramel layer, heat a large thick-bottomed pan, pour 100 grams of sugar onto its dry surface and wait until the bottom layer of sugar becomes liquid. Carefully mix it with the still solid top layer of sugar and continue until all the sugar turns into liquid syrup. Then caramelize the syrup over low heat while stirring until it takes on a copper hue, then immediately remove from heat. Gradually pour in 180 ml of room temperature cream into the caramel while vigorously mixing to fully combine the two substances. If the caramel does not fully mix with the cream and hardens into separate segments, return the pan to heat and cook while stirring until the sauce completely dissolves in the cream.
- Sugar: 180 g
- Cream 30%: 380 ml
2
Cut one large ripe banana into segments and blend in a blender until smooth puree.
- Bananas: 1 piece
3
Dissolve starch in 50 ml of milk.
- Cornstarch: 3 teaspoons
- Milk 3.2%: 200 ml
4
In a small saucepan over medium heat, combine the remaining cream and milk, 80 grams of sugar, a pinch of salt, stir, and bring to almost a boil. Add the cornstarch milk and cook, stirring constantly, until thickened. Remove the ice cream from heat and add it with cream cheese to the blender with banana puree, blending until smooth. Cool to room temperature, then refrigerate overnight.
- Cream 30%: 380 ml
- Milk 3.2%: 200 ml
- Sugar: 180 g
- Salt: pinch
- Cornstarch: 3 teaspoons
- Cream cheese: 50 g
5
Freeze the ice cream in the freezer according to the instructions, adding pre-crushed cookies and chocolate chips in the last couple of minutes of freezing. Transfer to a container, alternating layers of ice cream and pockets of caramel sauce (half the volume prepared) and place in the freezer for at least 5 hours to firm up.
- Shortbread: 45 g
- Milk chocolate: 45 g
- Sugar: 180 g