- 3 tablespoon castor sugar
- 2 tablespoon sesame seeds (white, black or a combination all work)
- 3 bananas, peeled, thinly sliced and frozen in a snap-lock bag or container
- 2 tablespoon frangelico (hazelnut liqueur)
- 1To make the praline; line a baking tray with baking paper. Put the sugar in a small saucepan, add two tablespoons of water and heat gently over low heat until the sugar has dissolved, then increase the heat and cook until it turns amber in colour. Add the sesame seeds, give it a stir, then pour onto the lined tray. Leave to cool before breaking up into smaller pieces.
- 2To make the instant banana ice-cream; combine the frozen banana and Frangelico in a food processor and blend until smooth and creamy. If there are any lumps, scrape the mixture down with a spatula and blend briefly again.
- 3Serve the ice cream in dessert glasses topped with the praline.
Callum’s tips: If you’re looking for that extra crunch, add some toasted macadamias and fold them into your ice-cream mixture. I love to use an airfryer to toast any nuts I’m using in a recipe, it’s a super healthy and fast way of cooking, using far less oil while still achieving a rich, buttery taste. Swap the Frangelico for coffee for a delicious banana coffee ice-cream, or make this dish kid-friendly by using low-fat cream. Sesame allergy? Try chia seeds or chopped pepitas (pumpkin seeds) instead.
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