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Two-bite ice cream sundaes – banana, ice cream & chocolate in a little bite sized ball!
You will need:
A chilled cookie tray
Parchment / Wax paper / Aluminum foil
Place baking sheet lined with parchment paper into freezer to chill. I didn’t actually have any so I used aluminum foil, but either one works.
Cut the banana(s) into slices. Make sure they aren’t too thin. Place the slices, in a single layer, on one side of the chilled baking sheet and place back into the freezer for about 20 minutes.
Take the chilled cookie sheet out of the freezer.
Next, using a melonballer or a small ice cream scoop, scoop the ice cream to form a small ball about 1 inch round. You may want to have a glass of warm water to dip the ice cream scoop into so it is easier to form the ball.
Immediately place the ice cream balls onto the other side chilled cookie sheet. Working quickly make the rest of the ice cream balls, as many or as little as you like.
Once you have made all the ice cream balls you want, place the cookie sheet into the freezer for 30 minutes until they are completely set and frozen.
Make sure you put the rest of the ice cream back into the freezer.
Take them out, and place the ice cream ball on top of a banana slice. Place a toothpick through it to keep them together. and place back into freezer for about another 15 minutes or so.
Meanwhile, in a double boiler melt the chocolate on low. If you don’t have a double boiler, use one larger pot and a smaller one placed on top so that the water is not touching the pan. Leave a small opening, you will want some of the steam to escape.
Turn the burner on low so the water just starts to simmer. Melt the chocolate thoroughly, and remove from heat.
Allow the chocolate to cool down until it is just warm. You can also pour some of the water into a bowl and rest another bowl on top of it with the chocolate in it to keep it warm until you are ready to dip so it doesn’t harden.
Take the frozen ice cream/banana ball out of the freezer and dip them into the chocolate until fully coated. Gently tap off the excess chocolate back into the bowl. Then stick them back onto the frozen cookie sheet. You may want to do a few at a time. You can also add chocolate sprinkles to it.
Repeat until all the ice cream and banana bites are coated and freeze for an additional 20 minutes.
When you are ready to serve, take out of freezer and let sit or a minute so they aren’t too hard to bite into. Take out the toothpick carefully. Make sure you freeze any leftovers.
Banana cupcakes with Nutella and vanilla swirl buttercream.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!