This banana ice cream is so quick and easy to make and is creamy and delicious.
Use very ripe bananas as they have the most flavour and sweetness.
- 500ml (17 fluid oz) cream
- 1 teaspoon vanilla extract
- 394g (13 oz) can sweetened condensed milk
- 3 large ripe bananas, lightly mashed
- 2 cups popcorn (not flavoured)
- 1/2 cup roasted blanched peanuts
- 3/4 cup sugar
- 125g (4 oz) butter
Whip the cream and vanilla just until peaks form when you lift the beater from the cream.
In a blender mix the bananas and condensed milk until smooth. Gently fold the banana mixture through the cream until well incorporated. Pour the mixture into a 2 litre plastic container that has a fitted lid. Cover and freeze for at least 8 hours.
While the ice cream is setting, line a tray with baking paper and cover with the popcorn and peanuts.
Place the butter and sugar in a saucepan and stir over a gentle heat until the sugar dissolves and the mixture comes to the boil. Boil without stirring for around 5-7 minutes until the mixture changes colour to a rich caramel colour. Quickly remove the pan from the heat and pour the caramel over the popcorn and nuts, trying to get an even coverage.
Once the caramel has set then pulse batches of the popcorn in the food processor until chopped into small pieces but still retaining texture.
Serve the ice cream with caramel popcorn topping.
The caramel popcorn topping will lose its crunch after a few days so is best made when you want to eat it.