Ice Cream

  • 240 ml cold heavy cream
  • 5 ml pure vanilla extract
  • 300-400 ml can cold sweetened condensed milk
  • 150 g broken California walnuts
  • 15 ml honey
  • 5 g cinnamon powder
  • 5 g coffee powder

For the caramelised bananas

  • 5 bananas firm, peeled and cut into 2 lengthwise
  • 100 g Sugar
  • Butter soft unsalted
  • Vanilla seeds scraped few
  • 15-30 ml Cold water

For the sauce

  • 200 g dark chocolate
  •  100 ml cream
  • 50 g unsalted butter
  • 150 g sugar


  1.  In a large frying pan, heat the sugar over a moderate heat, after about 1¬2 minutes the sugar will start to caramelize around the edges of the pan.
  2. Stir the sugar with a wooden spoon until the sugar has changed to a golden amber colour, continue cooking but be careful not to burn.
  3. Remove from the heat and stir in the butter, vanilla seeds and 30 ml of cold water, to stop it cooking any further.
  4. Add the bananas cut side down and return to the heat.
  5. Cook for 1¬2 minutes and then turn over, the bananas should have taken on the caramel colour.

For the walnut ice-cream

  1. In a mixer, whip heavy cream just until it begins to thicken.
  2. Add vanilla and whip until soft peaks form. With mixer running, slowly pour in condensed milk and whip until high peaks form.
  3. Add the coffee powder, walnuts & cinnamon powder along with the honey
  4. Transfer into a container or bowl for freezing.
  5. Freeze at least 4 hours or overnight.

For the sauce

  1. Add the dark chocolate, butter into a bowl. Melt it in the microwave oven for 1 minute on high setting.
  2.  Meanwhile bring the heavy cream to a simmer for 6 minutes.
  3. Take it off the flame. Add the chocolate- butter mixture to the cream.
  4. Stir well to mix. Use the sauce as needed.


  1. Nicely lay the banana slices on a plate.
  2. Top with 2 scoops of the walnut ice cream.
  3. Drizzle the chocolate sauce over.
  4. Garnish with Chopped walnuts.