Whole banana ice cream with bread praline and corn spun toffee (Kane Pollard)

Whole banana ice cream with bread praline and corn spun toffee (Kane Pollard)

4.6 7 ratings

Prep. 20 min

Total 11 h 20 min

4 portions

Ingredients

Banana ice cream

ripe bananas (approx. 280 g), skin on, cut into discs
2
dark chocolate broken into pieces
100 g
cocoa powder
1 tsp
ground cinnamon
½ tsp
xanthan gum
¼ tsp
sea salt
½ tsp

Corn husk stock

sweet corn cob kernels removed, reserve husks and cobs, cut into pieces (see Tips)
1
water
500 g

Bread praline

sourdough bread
30 g
unsalted butter
2 tsp

Corn spun toffee

caster sugar
250 g
glucose syrup
20 g
vinegar
50 g
water
1000 g

Assembly

sea salt flakes to sprinkle

Difficulty

advanced

Nutrition per 1 portion

Sodium 311.4 mg

Protein 4.4 g

Calories 2190.1 kJ / 523.5 kcal

Fat 13.4 g

Fibre 5.4 g

Saturated Fat 7.6 g

Carbohydrates 100.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Chef favourites 57 Recipes
Australia and New Zealand

You might also like...

Spiralized Apple Fritters

35 Min

Lemon pepper chicken with zoodles (Thermomix® Spiralizer, using modes)

30 Min

Lemon meringue ice-cream cake

13 Std. 15 Min

Quick sliced pickle - demo (Thermomix® Cutter, TM6)

5 Min

Pineapple carpaccio and strawberry sorbet (Thermomix® Cutter, using modes)

20 Min

Quick sliced pickle - demo (Thermomix® Cutter)

5 Min

Quick sliced pickle (Thermomix® Cutter)

5 Min

Lemon curd

20 Min

Honeycomb

1 Std. 30 Min

Traditional gluten free French vanilla canelé

49 Std. 5 Min

High protein natural yoghurt (Diabetes, TM6)

34 Std. 20 Min

Fruity dream

10 Min