Curtis Stone's BBQ bananas with strawberry ripple ice cream
Give classic banana split a fruity twist with Curtis’ caramelised bananas and strawberry ripple ice cream. It’s perfect for your next get-together.
Note: + 1 hour chilling & 4 hours freezing time
- 1/4 cup (55g) caster sugar
- 1 tbs lemon juice
- 350g strawberries, hulled and halved, divided
- 1L Coles Irresistible Vanilla Bean Ice Cream
- 4 small ripe but firm bananas, unpeeled, halved lengthways
- 1 tbs unsalted butter, melted
- 1/3 cup (55g) brown sugar
- 125g blackberries
- 125g raspberries
- 1 cup (250ml) Coles Thickened Cream, whipped to medium peaks
In a large saucepan, combine caster sugar, lemon juice and 250g strawberries and bring to a simmer over medium heat, mashing the berries with a fork. Cook, stirring frequently, for 12 mins or until the mixture thickens slightly. Transfer to a heatproof bowl. Cover and place in the fridge for 1 hour to chill. Place a loaf pan in the freezer to chill.
Spoon one-third of the ice cream into the chilled pan. Spoon over half the strawberry mixture. Continue layering with remaining ice cream and strawberry mixture, finishing with ice cream. Cover and freeze for at least 4 hours or up to 5 days or until firm.
Lightly grease a covered barbecue and preheat on medium. Brush cut sides of banana with butter. Sprinkle 2 tsp brown sugar over each banana half and press down lightly. Place banana, cut-side down, on grill and cook for 3 mins or until lightly charred and sugar has caramelised. Turn, close barbecue and cook for 1 min or until tender. (If you don’t have a covered barbecue, cover with an upside-down roasting pan.)
Divide banana among serving bowls. Top with the ice cream, blackberries, raspberries and remaining strawberries. Serve immediately with whipped cream.