No-Churn Banana Almond Praline Ice Cream

Ingredients

• 3 ripe bananas (Peeled; preferably very ripe and spotty)
• 600 ml double cream (Cold)
• 397 g sweetened condensed milk (One standard can)
• 100 g almonds (Whole or roughly chopped)
• 100 g granulated sugar (For the praline)
• flaky sea salt (A pinch, for the praline and/or finishing)

Steps

1. 1

   Line a baking sheet or plate with parchment paper. Have it ready before making the praline, because the caramel will harden quickly.

2. 2

   Put the almonds and sugar in a dry, heavy-based saucepan over medium heat. Cook, stirring occasionally at first and more frequently as the sugar melts, until the sugar becomes a deep golden caramel and coats the almonds. Watch closely so the caramel does not burn.

3. 3

   Stir in a pinch of flaky sea salt, then immediately tip the hot almond caramel onto the parchment. Spread it into a thin layer and leave it to cool completely until hard.

4. 4

   Break the cooled praline into pieces. Crush or pulse most of it into coarse crumbs, reserving a few larger pieces for folding through or decorating the ice cream.

5. 5

   Mash the peeled bananas in a large bowl until mostly smooth. A few small pieces may remain, but avoid leaving large chunks that will freeze hard.

6. 6

   Pour the cold double cream into a separate large bowl and whip it to soft, billowy peaks. Do not overwhip it to a grainy or stiff texture.

7. 7

   Add the sweetened condensed milk to the mashed bananas and stir until evenly combined.

8. 8

   Add the banana and condensed-milk mixture to the whipped cream. Fold gently with a spatula until no obvious streaks remain and the mixture is light and uniform.

9. 9

   Fold in most of the crushed almond praline, keeping a little aside for the top. Transfer the mixture to a freezer-safe loaf tin or lidded container and smooth the surface.

10. 10

    Scatter the reserved praline over the surface. Cover tightly and freeze for at least 6 hours, preferably overnight, until firm but scoopable.

11. 11

    Let the ice cream stand at room temperature for 5–10 minutes before serving. Scoop and finish with additional praline pieces if desired.

Notes

The supplied page excerpt is paywalled and does not expose the ingredient list, quantities, or method. This recipe is therefore a low-confidence reconstruction from the title and description rather than a faithful transcription. Store tightly covered in the freezer for up to 2 weeks for best texture. Use caution when handling the hot caramel.

Nutrition per serving

• dessert
• ice cream
• no-churn
• frozen dessert
• banana
• almond
• praline
• vegetarian