I think the combination of bananas and fudge is a real winner. Eaten on its own or with fresh fruits, this ice cream is extremely satisfying, and you don't need an ice cream machine to make it.
Ingredients
- 100 g caster sugar
- 2 large firm bananas, chopped into small pieces
- juice of a large lemon
- 397 g Carnation Condensed Milk
- 1 tbsp ground cinnamon
- 300 ml carton double cream, lightly whipped
- 300 ml carton single cream
- 200 g fudge, finely chopped
Instructions
- Place the sugar in a thick-bottomed saucepan and melt over low heat, stirring occasionally, until caramel brown in colour.
- Add the chopped banana and lemon juice and mix well. Cook over a gentle heat for 2 to 3 minutes, until the caramel and banana soften, then remove from the heat and allow to cool.
- Mix the condensed milk, cinnamon and creams, add the caramel banana mixture and stir well.
- Pour the mixture into a shallow plastic box and freeze until slushy (about 2 to 3 hours). Beat the mixture with a fork, then stir in the fudge pieces.
- Freeze again overnight.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Banana Fudge and Cinnamon Ice Cream
Amount per Serving
Calories
445
% Daily Value*
Fat
23
g
35
%
Saturated Fat
14
g
88
%
Trans Fat
1
g
Cholesterol
77
mg
26
%
Sodium
84
mg
4
%
Potassium
183
mg
5
%
Carbohydrates
58
g
19
%
Fiber
1
g
4
%
Sugar
52
g
58
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
