Banana and caramel ice recipe

Perfect for warmer days, this is a delicious dessert-and no ice cream make is required!

General info

Serves: 20


  • 3 bananas, not overripe
  • good squeeze of lemon juice
  • 750ml (1¼ pt) double cream (Elmlea Double Light works perfectly too)
  • 5 free-range eggs, separated
  • 1tsp vanilla extract
  • 175g (6oz) caster sugar
  • 200ml (7fl oz) dulce de leche

You will need:

  • 2-litre (3½ pt) container with a lid, or a loaf tin would be fine


  1. Blend the bananas with the lemon juice and 50ml (2fl oz) of the cream until smooth, but don’t over-mix
  2. In a large bowl, whisk the egg yolks with the vanilla extract and the caster sugar until pale and thick. In a second bowl, whip the remaining cream until soft peaks form. Then in a third bowl, whisk the egg whites until very stiff
  3. Fold the whipped cream into the egg yolks, then the banana mixture into it also. Gently mix in the egg whites until combined
  4. Add a third of the cream mixture to the prepared tin, drizzle over a third of the dulce de leche then repeat, using up all of the mixture. Cover and freeze overnight before serving.

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