Banana and coconut no-churn ice cream with brandy and caramel sauce recipe
Creamy banana ice-cream topped with a boozy caramel sauce; the ultimate luxurious dessert.
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Cooking tools:
- Stove
- Saucepan
Ingredients
- 4 very ripe bananas, mashed
- 397g tin condensed milk
- 160ml coconut cream
- 400ml coconut milk
- 150g Lotus Biscoff biscuits (see tip)
- 225g light muscovado sugar
- 50ml brandy
- 100g butter
- 250ml double cream
- Coconut flakes, toasted in a dry pan, to serve
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