A very classic dessert, easy to prepare but which is always working fine especially for summer time.
Ingredients:
8 small ripe but firm bananas, split
1 cup sliced almonds
¾ cup bittersweet chocolate chips
¼ cup unsweetened cocoa powder
2 pints chocolate ice cream
2 pints vanilla ice cream
1 cup heavy cream
1 tablespoon light corn syrup
½ teaspoon vanilla extract
¼ cup light brown sugar
3 tablespoons granulated sugar
1 tablespoon unsalted butter, diced
Whipped cream, to serve
Method
Warm up your oven to 325 degrees F.
Spread a piece of parchment paper across a baking sheet and set aside.
Spoon
1 tbsp water in a medium skillet and heat with 1 tbsp granulated sugar
until dissolves. Throw in the almonds and stir to coat well with the
sticky mixture.
Spread them on the lined sheet and toast in the
hot oven for 10 minutes until they brown slightly. Sprinkle a dash of
salt, toss and bake for another 10 minutes until they turn golden; set
aside to cool completely.
Place rest of the granulated sugar in another saucepan and add the brown sugar, cocoa powder as well as a pinch of salt.
Pour
in the corn syrup and whisk in the cream until the ingredients blend
into a smooth mixture. Cook over high heat for half a minute until it
starts boiling and turn off the heat.
Throw in the chocolate chips and butter cubes. Stir until they melt along with a splash of vanilla extract.
Arrange
the banana boats on individual plates and scoop both flavors of ice
creams on top. Drizzle the prepared sauce on top and add a large dollop
of whipped cream over each serving.
Sprinkle the candied almonds on top and serve immediately.
