We’re still enjoying some sunshine here in London, catching every ray of light that comes our way. I’m already noticing that the sun sets much earlier now (8pm! So soon!). Pretty soon we’ll be cosying up on the couch to watch Christmas cooking shows while we munch on some garlic mushrooms on toast (anybody else do that, or is it just me?).
So while it lasts, enjoy the summer and its cold desserts, such as this Caramel Chocolate Ice Cream. It’s as decadent as it sounds and will satisfy any sweet tooth.
4 bananas, sliced and frozen
4 tbsps caramel chocolate powder
a bit of almond milk
100g brown sugar
a bit of water
In a food processor blitz the frozen bananas and chocolate powder, adding a tiny (TINY) bit of almond milk, or another non-dairy milk to help blend everything. You can leave a few bits of banana if you like; it’ll give the ice cream an interesting texture. Freeze for at least four hours in an air-tight container.
For the caramel sauce, put a small saucepan on high heat. Cover the sugar with just enough water and let it melt without stirring. When the sauce starts to boil, remove from the heat, stirring a little bit with a wooden spoon, swivel the pan around to make sure everything’s well combined, but you don’t need to do too much to it. Just be careful — you could burn yourself! Let it cool on the side and pour over the ice cream when it’s ready to serve.