Despicable Me 2

“GELATO!” ~ minions

When discussing treats to make with my kids, in honor of the new Minions movie coming out this week, one thing they both insisted on was that it had to be banana! And one of my favorite scenes from Despicable Me 2 is the ice cream party that the minions have in Gru’s Basement.

Banana Ice Cream seemed like the perfect thing for these little yellow guys.

And when I think of Ice Cream, the first place I always turn in David Lebovitz’s book – The Perfect Scoop. Loaded with everything from sherbet to gelato, toppings and cones, the perfect scoop has every flavor under the sun and every recipe really is perfect.

Like this Roasted Banana Ice Cream. Or as we like to call it – Bello Banana Ice Cream. The bananas are roasted in a baking dish with butter and brown sugar, giving them almost a caramelized, banana’s foster flavor!

But a minion sundae requires more than just Ice cream. It needs, whipped cream, and cherries, and Hot Fudge!

This rich, thick, chocolate-y hot fudge sauce is so easy to make you can have it finished before your bananas come out of the oven.

These sundaes were so amazing that I couldn’t take a second set of photos. My kids had devoured them the minute the camera was turned off. I only managed to get one bite from them. But that one bite was worth it.

The perfect combination of sweet banana and rich fudge.

Trust me. Make this Right now. Your minions will love it.

Bello Banana Ice Cream (aka Roasted Banana Ice Cream)

Makes about 1 quart

Ingredients:

3 medium-sized ripe bananas, peeled

1/3 cup light brown sugar

1 tablespoon butter (salted or unsalted), cut into small pieces

1½ cups whole milk

2 tablespoons granulated sugar

½ teaspoon vanilla extract

1½ teaspoons lemon juice

¼ teaspoon coarse salt

Directions:

• Preheat oven to 400 degrees F.
• Slice the bananas into ½-inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish.

• Bake for 40 minutes, stirring once during baking, until the bananas are browned and cooked through.

• Scrape the bananas and the thick syrup in the baking dish into a blender or food processor. Add the milk, granulated sugar, vanilla, lemon juice and salt, and purée until smooth.
• Chill the mixture for at least 8 hour (or overnight) in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. If the chilled mixture is too thick to pour into your machine, whisk it to thin it out.

(Recipe from The Perfect Scoop by David Lebovitz)

Hot Fudge Sauce

Makes about 2 cups

INGREDIENTS:

3/4 cup Heavy Cream

1/4 cup brown sugar

1/4 unsweetened cocoa powder

1/2 light corn syrup

6 oz semi sweet chocolate (I used chocolate chips)

1 tbs butter

1/2 tsp vanilla

Directions:

• Mix cream, brown sugar, cocoa powder and corn syrup in a large saucepan.

• Bring to a boil, stirring frequently, for 30 seconds.
• Remove from heat and stir in chocolate, butter and vanilla, stirring until melted and smooth.Serve Warm.

The hot fudge can be stored in the fridge (in a mason jar with lid) for up to 2 weeks. To rewarm it in the microwave, remove the lid from the jar and heat for about 30 seconds.

Bello Banana Ice Cream with Hot Fudge Sauce

2015-07-08 07:52:17

Yields 1

Roasted bananas add almost a carmalized flavor, and pairs perfectly with the rich, chocolatey, hot fudge sauce.

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Prep Time

10 min

Cook Time

1 hr

Prep Time

10 min

Cook Time

1 hr

For the Ice Cream

1. 3 medium-sized ripe bananas, peeled
2. 1/3 cup light brown sugar
3. 1 tablespoon butter (salted or unsalted), cut into small pieces
4. 1½ cups whole milk
5. 2 tablespoons granulated sugar
6. ½ teaspoon vanilla extract
7. 1½ teaspoons lemon juice
8. ¼ teaspoon coarse salt

For the Hot Fudge

1. 3/4 cup Heavy Cream
2. 1/4 cup brown sugar
3. 1/4 unsweetened cocoa powder
4. 1/2 cup light corn syrup
5. 6oz semi sweet chocolate, chopped (or chips)
6. 1tbsp butter
7. 1/2 tsp vanilla

For the Ice Cream

1. Preheat oven to 400 degrees F.
2. Slice the bananas into ½-inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish. Bake for 40 minutes, stirring once during baking, until the bananas are browned and cooked through.
3. Scrape the bananas and the thick syrup in the baking dish into a blender or food processor. Add the milk, granulated sugar, vanilla, lemon juice and salt, and purée until smooth.
4. Chill the mixture for at least 8 hour (or overnight) in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. If the chilled mixture is too thick to pour into your machine, whisk it to thin it out.

For the Hot Fudge

1. Mix cream, brown sugar, cocoa powder and corn syrup in a large saucepan. Bring to a boil, stirring frequently, for 30 seconds.
2. remove from heat and add the chocolate, butter and vanilla, stirring until melted and smooth.
3. Serve warm.
4. Store in an airtight container (like a mason jar with lid), in the refridgerator, for up to 2 weeks.

By David Lebovitz

Adapted from The Perfect Scoop

Adapted from The Perfect Scoop

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