Banana – Caramel – Ice Cream

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	6 hrs 15 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

4 ripe banana (s)
0.5 ½ lemon (s), juice from it
200 g suar, brown
500 g whipped cream
100 g chocolate decoration (droplets), dark
100 g caramel, (fude, butter caramel), cut into small pieces

Instructions

Peel and roughly chop the bananas, grind with lemon juice and sugar in a blender. Add the cream and stir thoroughly. Pour the mixture into a large freezer and freeze covered for 2 hours, stir with a fork and freeze for another 2 hours, stir again and stir in chocolate drops and chopped butter caramel, freeze for another 2 hours.
Put the ice cream in the fridge 15 minutes before serving, then spread it on dessert bowls and serve decorated with butter caramel pieces.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.