Banana, peanut and caramel chocolate ice cream sundae recipe
Layers of chocolate truffle no-churn ice cream, caramelised bananas and slightly boozy peanut caramel make up this almighty sundae.
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Cooking tools:
- Sundae glass
- Skillet
- Kitchen scale
- Measuring cup
- Stove
- Freezer
- Airtight container
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
- Chef's knife
- Cutting board
- Plate
Ingredients
- 300g dark chocolate, preferably 70% cocoa solids, chopped into chunks
- 397g tin condensed milk
- 500ml double cream
- 100g milk chocolate, chopped into small chunks
- 200g caster sugar
- 100ml water
- 3 just-ripe bananas, peeled and diagonally sliced
- 50g butter
- a handful of salted roasted peanuts
- 75g crème fraîche
- a large splash of rum, beer or brandy
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