Banana toffee ice cream

Ingredients for 1 servings:

• 4 bananas
• 100 g sugar
• 1 tbsp honey
• 170 g whipped cream
• 2 tbsp milk
• some lemon juice
• 1 can/n condensed milk, sweetened (e.g. Milchmädchen)
• 30 g dark chocolate, finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

Banoffee (banana ice cream with caramel sauce)

Remove the label from the sweetened condensed milk, then place a few sheets of kitchen paper in the bottom of a sufficiently large saucepan. Place the can on top and cover it completely with warm water. Bring the water to a boil, then reduce the heat to low. Place the lid on the pan and simmer for about 2-2.5 hours. After 2 hours, the toffee will be a nice light golden brown. In the meantime, peel the bananas and blend them finely with a little lemon juice, sugar, honey, and milk. Whip the cream until stiff peaks form. First stir in the chopped chocolate (reserve a little for decoration if necessary), then carefully fold the cream into the banana mixture. The ice cream mixture may freeze slightly until the toffee sauce is ready. Stir occasionally. Remove the can from the pan with tongs and let it cool to room temperature on a wire rack while it is still closed. Only then open it and stir well. Pour half of the banana mixture into an ice cream container, add a few tablespoons of the toffee, and spread it out with a fork. Add the remaining banana mixture and spread more toffee on top. Fork again to coat. Sprinkle with some chopped chocolate and freeze completely. Simply pour any leftover toffee into a screw-top jar and enjoy as a spread, for example. Store in a cool place!