Recipe

Callum Hann's instant banana ice-cream with sesame praline

This delicious banana ice-cream is a naturally healthier alternative because it doesn't rely on a traditional creamy custard base - brilliant! Recipe courtesy of Philips Kitchen Appliances Ambassador Callum Hann, from his new book with Themis Chryssidis, 'Quick. Easy. Healthy', published by Murdoch Books.

  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
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Ingredients

Callum Hann's instant banana ice-cream with sesame praline
  • 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)

Method

Callum Hann's instant banana ice-cream with sesame praline
  • 1
    To 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.
  • 2
    To 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.
  • 3
    Serve the ice cream in dessert glasses topped with the praline.

Notes

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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