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Hot cross bun & olive oil ice cream w/ bruleed bananas and salted caramel

This no churn ice cream is delicious and simple to make. Sexied up a little with bananas and caramel sauce its a plate fit for a king!
Course Dessert
Cuisine Worldwide
Keyword Ice Cream, No Churn Ice Cream, Olive Oil Ice Cream
Prep Time 20 minutes
Cook Time 10 minutes
Freezing Time 6 hours
Total Time 30 minutes
Servings 4 people
Calories 1454kcal
Author AnotherFoodBlogger

Ingredients

Ice cream

  • 1/2 cup olive oil
  • 2 cups heavy cream
  • 1 can condensed milk 397ml
  • 2 tsp vanilla puree
  • 2 hot cross buns
  • 1 tsp maldon salt

Salted caramel sauce

  • 1 cup sugar
  • 1/4 cup water
  • 85 g salted butter cut in cubes
  • 1/2 cup heavy cream room temp
  • 1 tsp salt

Bananas

  • 1-2 bananas
  • 1 tsp brown sugar

Toppings

  • peanuts chopped
  • 1/2 hot cross bun torn into chunks & toasted in the oven (feel free to butter the other half up and eat it!)

Instructions

Ice cream

  • Blend hot cross buns in a food processor, spread onto baking sheet and bake in oven @ 180c for approx 5mins or until crispy.
  • Mix condensed milk, vanilla & olive oil together in large mixing bowl.
  • Whisk cream into stiff peaks.
  • Slowly add cream to condensed milk and fold in gently. This is so that we keep as much air in the cream as possible.
  • Pour into freezer proof dish, sprinkle with maldon salt & cover tightly with cling wrap. Freeze for a minimum of 6 hrs.

Salted caramel sauce

  • Place sugar & water in a medium sized sauce pan on a medium heat. Stir until combined and then leave - don't stir it again!
  • Using a candy thermometer allow sugar to come to a temp of 177c / 350f.
  • Whisk in butter, being careful as the sugar mixture is very hot and will foam when adding butter.
  • Remove from heat and gently whisk in cream until combined.
  • Whisk in salt. Leave to cool for 5 mins before transferring to an airtight container to cool completely.
  • Once cooled store in the fridge for up to 2 weeks. Heat before use (see tip)

Bananas

  • Cut bananas lengthways but truthfully you can cut into any shape you like.
  • Rub the top of banana with brown sugar.
  • Torch with a blowtorch to brulee tops of bananas (see tip)

To Serve

  • Heat caramel sauce and swirl sauce on the bottom of the plate.
  • Place bruleed bananas "artfully"on the plate. Top with ice cream.
  • Sprinkle peanuts & croutons on top. Drizzle with as much caramel sauce as your blood sugar level can handle.
  • Attack!

Notes

 

Essential Tools

  • large mixing bowl
  • medium sized sauce pan
  • small food processor (for the hot cross buns)
  • electric or hand whisk
  • freezer proof container
  • measuring spoons & jug
  • blow torch

Tips/Tricks

  • finishing salt or maldon salt is a flaky salt and works perfectly to finish a dish adding a lovely kick of salt without overpowering a dish like table salt would
  • if you don't own a blowtorch then you can get a similar affect by using the grill in your oven; just pay close attention to not burn them
  • this recipe can be adapted to use anytime of the year by omitting the hot cross buns and serving with a fruit compote instead eg. rhubarb, peaches or bluberries

Nutrition

Calories: 1454kcal | Carbohydrates: 117g | Protein: 11g | Fat: 107g | Saturated Fat: 54g | Cholesterol: 283mg | Sodium: 1499mg | Potassium: 584mg | Sugar: 109g | Vitamin A: 3000IU | Vitamin C: 5.9mg | Calcium: 383mg | Iron: 0.4mg